一、蛋白质的定义 二、蛋白质的重要性 三、蛋白质的组成

一、脂的分类与组成 二、脂的结构和物理性质 三、脂的化学性质 四、油脂品质的表示方法 五、油脂的加工化学 六、油脂在食品中的应用

一、引言 二、结合水与自由水 三、水分活度 四、降低水分含量的方法

一、碳水化合物的分类 二、单糖 三、低聚糖 四、食品中单糖和低聚糖的功能 五、多糖

一、关于食物与食品的概念 二、食品的化学组成 三、食品化学的研究内容 四、食品化学的分类 五、食品化学的发展历程 六、食品化学的研究方法 七、食品化学的学习方法

2.1 Introduction: the role of packaging in the food chain 2.2 Active packaging techniques 2.3 Intelligent packaging techniques 2.4 Current use of novel packaging techniques

absorbers see scavengers integrated active packaging, storage bsorption 22, 144-5 and distribution 5. 18. 204 see also packaging- flavour interactions 535-49 absorption-type antimicrobial packaging legislation see legislation aldehyde scavengers 514

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Modified atmosphere (MA)techniques for horticultural products are based on the principle that manipulating or controlling the composition of the surrounding atmosphere affects the metabolism of the packaged product. By creating favourable conditions, quality decay of the product can be inhibited. The different MA techniques come with different levels of control to realise and/or maintain the composition of the atmosphere around the product. Passive MA packaging(MAP)

26.1 Introduction: new packaging techniques and the consumer New packaging techniques promise consumers safe food products that keep their high quality throughout shelf-life. The improved quality has been achieved by applying tailored technological solutions that require highly specialised knowl- edge. From consumers'point of view these new techniques require explanations if food can keep fresh for an unexpected and thereby unnaturally long time