首页 自然科学农业科学医药科学工业科学工程技术人文社会计算机充值学习币

首页>工业科学>食品科学>食品加工技术> Food Chemistry－FST 605

Food Chemistry－FST 605

格式：PPT，类型：课件

序号文件名格式页数大小
1 01 Introduction .pptx7页40.56KB
2 02 Water activity and toxins .pptx6页155.31KB
3 03 Chemical Kinetics .pptx25页106.64KB
4 04 Proteins .pptx30页415.06KB
5 05 Protein Functionality .pptx26页71.95KB
6 06 Modifications of Food Proteins .pptx15页63.33KB
7 07 Protein Denaturation .pptx17页131.14KB
8 08 Primary sequence .pptx15页636.29KB
9 09 Enzyme Kinetics .pptx23页228.59KB
10 10 Factors Influencing Enzyme Activity .pptx19页123.02KB
11 11 Browning Reactions .pptx38页1.66MB
12 12 Water .pptx40页928.17KB
13 13 Food Lipids .pptx57页1.63MB
14 14 Effects of Lipid Oxidation .pptx42页269.65KB
15 15 Carbohydrates .pptx41页1.3MB
16 16 Enzymes .pptx22页2.84MB

课程介绍

Introduction

Water activity and toxins

Chemical Kinetics

Proteins

Protein Functionality

Modifications of Food Proteins

Protein Denaturation

Primary sequence

Enzyme Kinetics

Factors Influencing Enzyme Activity

Browning Reactions

Water

Food Lipids

Effects of Lipid Oxidation

Carbohydrates

Enzymes