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Food

Carbohydrate
Lipids
Proteins
Enzymes
Vitamines
Water
Minerals
Color
Flavors
Food Additives
Inhibiting oxidation
Measuring antioxidant activity
Cardio vascular disease and nutritional phenolics
Antioxidants and antitumour properties
Predicting the bioavailability of antioxidants in food:the case of carotenoids
natural antioxidants
Sources of natural antioxidants
Sources of natural antioxidants: vegetables,fruits,herbs,spices and teas
The use of natural antioxidants in food products
Preparation of natural antioxidant
Regulation of antioxidants in food

water
 
Amino Acids
Peptides

Proteins
Enzyme Isolation and nomenclature
Enzyme Cofactors
 
Theory of Enzyme Catalysis
Kinetics of Enzyme-Catalyzed Reaction

Enzymatic Analysis
Enzyme Utilization in the Food Industry

Lipids
Acylglycerols
Phospho- and Glycolipids
Lipoproteins

Diol Lipids, Higher Alcohols, Waxes and Cutin
Changes in Acyl Lipids of Food

Unsaponifiable Constituents
Carbohydrates
Oligosaccharides
Polysaccharides
Aroma Compounds
Aroma Analysis
Individual Aroma Compounds
Interactions of aroma compound with Other Food Constituents
Natural and Synthetic Flavorings
Relationships Between Structure and Odor
vitamins
Water-Soluble Vitamins
Minerals
Food Additives
Food Contamination
Milk
Dairy Products
Aroma of Milk and Dairy Products
Eggs
Meat
Post Mortem Changes in Muscle
Kinds of Meat, Storage,Processing
Meat Products
Meat Analysis
 
Drinking Water, Mineral and Table Water
Spices, Salt and Vinegar

Legumes
Fish, Whales, Crustaceans, Mollusks
Edible Fats and Oils
Processing of Fats and Oils
Analysis of fats and oil
Cereals and Cereal Products
Cereals Milling
Baked Products
Vegetables
Vegetable Products
Fruits
Fruit Products
Sugars, Sugar Alcohols and Sugar Products
Honey and Artificial Honey
Beer

Wine
Spirits
Coffee and Coffee Substitutes
Tea and Tea-Like Products
Cocoa and Chocolate
 

  Proteins

  Amino Acid Sequence,   Amino Acid Composition, subunits, Terminal Groups, Partial Hydrolysis, Sequence Analysis, Derivation of Amino Acid Sequence from the Nucleotide Sequence of the coding Gene, Conformation,  Extended Peptide Chains, Secondary Structure, β-Sheet,  Helical Structures, ReverseTurns, Super-Secondary Structures, Tertiary and Quaternary Structures, Fibrous Proteins, Globular Proteins,  BSE, Quaternary Structures, Denaturation, Physical Properties, Dissociation, Optical Activity, Solubility, Hydration and Swelling Power,  Foam Formation and Foam Stabilization, Gel Formation,  Emulsifying Effect, Chemical Reactions,  Lysine Residue,  Reactions Which Retainthe Positive Charge, Reactions Resulting in a Loss of Positive Charge, Reactions Resulting in a Negative Charge, Reversible Reactions, Arginine Residue, Glutamic and Aspartic Acid Residues,Cystine Residue, Cysteine Residue, Methionine Residue, Histidine Residue, Tryptophan Residue, Tyrosine Residue, Bifunctional Reagents,  ReactionsInvolvedin Food Processing,Enzyme-Catalyzed Reactions, Proteolytic Enzymes,Serine Endopeptidases, Cysteine Endopeptidases, metalo Peptidases, Aspartic Endopeptidases, Chemical and Enzymatic Reactions of Interest of Food Processing, Chemical Modification, Acylation,  Alkylation, Redox Reactions Involving Cysteine and Cystine, Enzymatic Modification, Dephosphorylation,  Plastein Reaction, Cross-Linking, Texturized Proteins,  Starting Material, Texturization, Spin Process, Extrusion Process.

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