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Advanced Food Chemistry


This course deals with the physical and chemical properties of water and its influence on the microbial and chemical deterioration. The functional properties of proteins and their interaction with carbohydrates and fats, the changes that occur in fats and oil during processing and storage and their effect on food quality and structure, physiochemical properties, method of extraction and purification that affect the stability of natural colors and pigments.

Academic Year



Created at 12/30/2009 9:31 AM by khalil ismail
Last modified at 10/30/2013 2:17 PM by khalil ismail