Biochimie alimentaire

Topic outline

• General

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    Chat & Forum

• About the Lecturer
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    Author's presentation File

• Subject Taught
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    Subject Taught Lesson

• Course Objectives
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    Course Objectives File

• Recommended Prerequisites
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    Recommended Prerequisites Lesson

• Course contents
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    Course contents File

• Introduction
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    Introduction File

• Course chapters
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    Chapter 01: Wter in food PPT File
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    Chapter 02: Protiens in food File
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    Chapter 03: Lipids or Fats File
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    Chapter 04 : Carbohydrates in Food File
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    Chapter 05: Food systems File

• Tutorials work
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    Water in food & water activity File
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    Adsorption isotherm File
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    Proteins in food File
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    TD04 Lipids and Carbohydrates File

• Practical work
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    PWN° 01: DETERMINATION OF WATER CONTENT BY OVEN DRYING METHOD File
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    PWN°02 : EFFECT OF WATER ACTIVITY ON NON-ENZYMATIC BROWNING IN DIFFERENT FOOD MATRICES File
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    PWN°03 : Protein quantification using the Biuret Method File