Introduction to Food Chemistry av Vassilis Kontogiorgos

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<p>CHAPTER 1 WATER          4</p><p>1.1 INTRODUCTION        4</p><p>1.2 WATER STRUCTURE 4</p><p>1.3 HYDROGEN BONDING OF WATER       5</p><p>1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS            6</p>1.5 COLLIGATIVE PROPERTIES     8<p></p><p>1.6 WATER ACTIVITY       9</p><p>1.7 REVIEW QUESTIONS 14</p><p>CHAPTER 2 CARBOHYDRATES      16</p><p>2.1 INTRODUCTION        16</p><p>2.2 MONOSACCHARIDE STRUCTURE        16</p><p>2.3 MONOSACCHARIDE REACTIONS         23</p><p>2.4 DISACCHARIDES-OLIGOSACCHARIDES              26</p>2.5 POLYSACCHARIDES  28<p></p><p>2.5.1 Starch &nb