《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Food Lipids

《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Water

《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Browning Reactions

《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Factors Influencing Enzyme Activity

General references on dairy chemistry 1 Production and utilization of milk 1. 1 Introduction 1. 3 Classification of mammal 1.4 Structure and development of

Milk has been the subject of scientific study for about 150 years and consequently, is probably the best characterized, in chemical terms, of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Dairy science

Normal bovine milk contains about 3. 5% protein. The conce changes significantly during lactation, especially during the first ft post-partum(Figure 4. 1); the greatest change occurs in the whey fraction(Figure 4.2). The natural function of milk proteins is to supply

The salts of milk are mainly the phosphates, citrates, chlorides, sulphates, carbonates and bicarbonates of sodium, potassium, calcium and mag- nesium. Approximately 20 other elements are found in milk in trace amounts, including copper, iron, silicon, zinc and iodine. Strictly speaking

The stability, or instability, of the milk fat emulsion is very significant with respect to many physical and chemical characteristics of milk and dairy products. The stability of the emulsion depends strongly on the integrity of

5.1. 概述 Introduction 5.2 食品中蛋白质来源 The source of protein in food 5.3.蛋白质分子构象 The Conformation of Proteins 5.4.蛋白质的变性 Protein Denaturation 5.5. 蛋白质功能性质 Functional Properties of Proteins 5. 蛋白质的界面性质 Interfacial properties of proteins 5.7 在食品加工中蛋白质的物理、化学和营养变化 Processing-induced physical chemical and nutritional changes in proteins 5.8.蛋白质的测定 Measurement of protein 5.9 新蛋白质资源