Emulsions and Foams
Formation, stabilization, and destabilization of food emulsions and foams.
Food Reactions Enzymatic Browning in Food
Polyphenol oxidase (PPO) catalyzed browning and its prevention in fruits and vegetables.
Food Reactions Lipid Oxidation Mechanisms
Autoxidation, photooxidation, and enzymatic oxidation of lipids in food.
Food Reactions Maillard Reaction
The chemistry of non-enzymatic browning between reducing sugars and amino acids.
Food Reactions Carbohydrates in Food
Structure, classification, and laboratory analysis of carbohydrates in food systems.
Macronutrients Lipids and Oils
Fatty acid composition, lipid classification, and analytical parameters of food lipids.
Macronutrients Proteins in Food
Amino acid composition, protein structure, functional properties, and analytical methods in food.
Macronutrients Vitamins and Minerals in Food
Fat-soluble and water-soluble vitamins, essential minerals, and their analysis in food.
Macronutrients Water Activity and Food Stability
The role of water activity in microbial growth, chemical reactions, and food shelf-life.
Macronutrients
