Chemistry of Water
Structure of Water
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Solutions and Their Colligative Properties
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Dispersions
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Homogenization-Size Reduction
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Water Activity and Types of Water in Foods
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Frozen Foods, Ice Crystals, and Glassy Foods
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Chemistry of Carbohydrates
Chemical Structure of Monosaccharides
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Physical Properties of Mono- & Di-saccharides
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Chemical Structure of Oligosaccharides
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Physical and Chemical Properties of Polysaccharides
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Caramelization and Maillard Reaction
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Carbohydrate Refining
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Chemistry of Lipids
The Chemical Structure of Lipids
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Liquid Oil and Solid Fat – Lipid Physical Structure
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Lipid Processing and Modifications
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Lipid Oxidation
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Chemistry of Proteins
Amino Acids
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Primary, Secondary, Ternary, & Quaternary Protein Structures
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Protein Denaturation
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Flour and Dough
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Milk Proteins
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