《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Introduction

LECTURE TOPICS DESCRIPTION Introduction Definition of food, major components of food. Analytical Chemistry Principles & applications of liquid, gas and thin layer chromatography. Principles & applications of spectrophotometer and fluorometer, introduction to spectrum, Beer-Lambert's Law, absorbance, and polarimeter

LECTURE TOPICS DESCRIPTION Introduction Definition of food, major components of food. Analytical Chemistry Principles & applications of liquid, gas and thin layer chromatography. Principles & applications of spectrophotometer and fluorometer, introduction to spectrum, Beer-Lambert's Law, absorbance, and polarimeter

LECTURE TOPICS DESCRIPTION Physical States of True solution, colloidal, emulsions, Food Components dispersions, foam and gel. Factors affecting stable dispersion of food ingredients, functions of emulsifiers and stabilizers

LECTURE TOPICS DESCRIPTION Physical States of True solution, colloidal, emulsions, Food Components dispersions, foam and gel. Factors affecting stable dispersion of food ingredients, functions of emulsifiers and stabilizers