3.1 概述 3.2 单糖 3.3 低聚糖 3.4 膳食纤维 3.5 多糖 3.6 糖类衍生物

4.1 Introduction 4.2 The Structure and Composition of Fat 4.3 The Physical Properties of Fat 4.4 The Chemical Properties of Fat 4.5 Quality Evaluation of Fat and Oil 4.6 Chemistry in Processing of Fat and Oil 4.7 Complex Lipids and Derivative Lipids 4.8 The Determination of Fats in Food

5.1 - Introduction 5.2 - Physicochemical properties of amino acids 5.3 - Protein structure 5.4 - Protein denaturation 5.5 - Functional properties of proteins 5.6 - Nutritional properties of proteins 5.7 Processing-induced physical chemical and nutritional changes in proteins 5.8 - Measurement of protein 5.9 - New source of Proteins

7.1 Introduction 7.2 Natural Color in Foods 7.2.1 Porphyrin 7.2.2 Carotenoids 7.2.3 Phenol pigments 7.2.4 Other natural pigments 7.2.5 Enzymic Browning 7.3 Artificial color(ants)

PART 01 概述 PART 02 防腐剂 PART 03 膨松剂 PART 04 乳化剂 PART 05 发色剂及发色助剂 PART 06 漂白剂

概述 食品气味化学 酸甜苦辣咸鲜涩 食品滋味化学

《材料力学》课程教学课件（PPT讲稿）剪切与挤压的实用计算

《固体物理》课程教学课件（PPT讲稿）第五章 晶体中电子能带理论

❖晶体缺陷的基本类型 ❖热缺陷的统计理论 ❖晶体中的扩散 ❖离子晶体的点缺陷及导电性

§3.1 一维单原子链的振动 §3.2 一维双原子链的振动 §3.3 三维晶格振动 §3.4 离子晶体的长光学波 §3.5 确定晶格振动谱的实验方法