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