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
资源介绍
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
