FOLLOW INSTRUCTIONS AND MEET DAILY GOAL
1. General introduction: Food, macro and micro-nutrients in food, digestion, absorption, metabolism.
LECTURE 02
2. Carbohydrate: Source of different types of starch and their comsumption. Glycemic index of starch. dietary fiber (DF), importance of high and low DF content in staple food, addition of DF in bakery and other food products, cereals and their uses.
3. Chemistry of proteins: Fish, meat, eggs, milk and milk products, lentils etc and their nutritional values.
4. Chemistry of lipids: Source, edible and non-edible fats/oils, their occurrence and consumption in food items. free fatty acid, ω-fatty acids, trans-fatty acids and their effects on human health.
5. Sugars: Plant sugar and artificial sweeteners (saccharine, cyclamate, sucroluse, sorbitol, aspartame, dipeptide etc.) in food items.
6. Food additives: Natural coloring agents and preservatives in food stuff, isolation of iycopene fromtomatoes, carotenes and tocopheroles, flavonoids and anthocyanenes from vegetables.
7. Toxicants: Natural occurring toxicants in foods (anthocyanines, aflatoxins, safrole etc.). Use of medicinal plants in diet, synthetic toxicants in poultry meat, fish, soft drink and other food stuff.
8. Genetically modified food: Introduction, Methodology and future prospect.
9. Food adulteration: Adulteration in spice, oils and other food stuff.
10. Food technology: Constituents, Juice production from different fruits, production of vegetable and corn oils and their preservations.
11. Food additives and food preservatives: Their chemistry, application and Limitations.
BOOKS RECOMMENDATION
1. Food Chemistry, L. H. Meyer, Reinhold Publishing Corporation, New York.
2. Chemistry of Food and Nutrition, H. C. Sheman, The Macmillan Company, New York.
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