1. Food chemistry and biochemistry
INTRODUCTION
Food chemistry and biochemistry
What is Food chemistry?

2. INTRODUCTION 1 Food chemistry and biochemistry
History, importance, subject of Food chemistry.
Hippocrates ( ~ 2400 BC – Let the food be the medicine and medicine
be the food)
Important part of the Food Science; interdisciplinary subject, including and based on Organic chemistry (natural organic compounds, physical organic chemistry),
Microbiology, Physical chemistry, Engineering, Analytical chemistry, Medicine.
Food - nutritional value, absence of toxic compounds (safety), hedonic value and convenience

3. Hydrolysis and oxidation of lipids
Класификация на промените в храните Изменение на качеството на хранителните продукти
INTRODUCTION 2
Attribute
Changes
Structure / Texture
а. Loss of solubility
b. Loss of water-holding capacity
c. Toughening
d. Softening
Flavor
е. Rancidity
f. Cooked or caramel flavor
g. Other – desired or off-flavors
Color
h. Darkening
i. Bleaching
j. Other – lost of color, off-colors
Nutritive value
Loss of:
к. Vitamins
l. Minerals
m. Proteins
n. Lipids
SAFETY
o. Microbial contamination
p. Generation of toxic substances
q. Development of protective substances
Hydrolysis of polysaccharides
Hydrolysis and changes of proteins
Hydrolysis and oxidation of lipids
Maillard reaction
Strecker degradation
Polyphenol coloration / discoloration
Caramelization

4. WATER INTRODUCTION 3 FOOD CHEMISTRY
Chemical Interactions between major food components
WATER