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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Prof.Dr.Baran ÖNAL ULUSOY
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Instructors
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1-)10844 10844 10844
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Assistants
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-
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Resources
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R1. Saldamlı,İ (editör). (2014). Gıda Kimyası, Hacettepe Üniversitesi Yayınları, Ankara, 200 s.
R2. Ders notu slaytları
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Supplementary Book
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SR1. Srinivasan, D., Parkin, L. K. (2017) Fennema`s food chemistry, CRC Press, New York, 1089s.
SR2. Zeece, M. (2020) Introduction to the Chemistry of Food, Academic Press, Cambridge, 419s.
SR3. Rahman, M. S. (editor). (2007) Handbook of food preservation, Marcel Dekker Inc., New York, 1088 s.
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Goals
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The aim of the course is to teach the basic information about water, carbohydrates, proteins and lipids which are among the food components, their structures, their properties and analysis methods
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Content
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Classification of water in food, carbohydrates, lipids and proteins in foods and their functions
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