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Food Chemistry and Biochemistry

FOODQUAL105 - ANTON SLAVOV and VESELA CHALOVA

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	First Name	Size	Date
	P1 Introduction	1.66 MB	1/23/25, 7:43 AM
	P2 1 Water and water activity	2.28 MB	1/23/25, 7:42 AM
	P2 2 Carbohydrates	4.7 MB	1/23/25, 7:43 AM
	P2 3 Lipids	2.39 MB	1/23/25, 7:43 AM
	P3 1 Maillard reaction	4.82 MB	1/23/25, 7:44 AM
	P3 2 Amino acids thermal treatment	922 KB	1/23/25, 7:44 AM
	P3 3 Vitamins thermal treatment	2.12 MB	1/23/25, 7:44 AM
	P3 4 Lipids autoxidation and thermal decomposition	2.52 MB	1/23/25, 7:44 AM
	P3 5 Caramelization	1.19 MB	1/23/25, 7:45 AM
	P3 6 Polyphenol coloration	2.93 MB	1/23/25, 7:45 AM
	P3 7 Food irradiation	2.77 MB	1/23/25, 7:45 AM
	P3 8 Other alternative methods for treatment	4.58 MB	1/23/25, 7:45 AM
	P4 1 Flavor and perception	4.84 MB	1/23/25, 7:45 AM
	P4 2 Flavor enzymatic	2.2 MB	1/23/25, 7:46 AM
	P4 3 Off flavor	1022 KB	1/23/25, 7:46 AM
	P4 4 Flavor analysis	1.31 MB	1/23/25, 7:46 AM
	P5 Contaminants	1.24 MB	1/23/25, 7:46 AM
	P6 Additives	2.61 MB	1/23/25, 7:47 AM