Food Chemistry

and

Biochenmistry of Foods

Dr. F. Vahabzadeh

The main objectives in food industry

Essentiality of water in life

Hydrogen bonds and other weak interactions in biomolecules

molecules (biological systems)/long-range hydrophobic

interactions

Biological systems perform various kinds of work

Thermodynamics and biochemists

Water activity/sorption isotherms/hygroscopic and non-

hygroscopic foods

Langmuir theory and equation/BET equation/sorption hysteresis

Carbohydrates/photosynthesis

Proteins

Enzymes and enzymatic reactions/(kinetics of enzyme-catalyzed

reaction)

The kinetics of the reactions leading to deterioration of foods/loss

of food quality and nutritional value as a function of the reaction

conditions changes in the foods and the external environment

Enzymatic browning/non-enzymatic browning/Black tea

manufacture

Fermentation process/Energy generation in biological

systems(bioenergetics)/Glycolysis and citric acid cycle/

Electron-transport chain/Oxidative reactions/Mechanism of ATP

formation

Lipids/fats and oils

Theories of triacylglycerol distribution pattern

Lipid auto-oxidation/Mechanism/Kinetics/pro-oxidant and

anti-oxidant

Lipase enzymes/Hydrolytic reactions of lipids/formation of

mono-and di-acylglycerols Transesterification reaction of

triacylglycerol/ biodiesle formation (enzymatic and non-

enzymatic)