Food Lipids Chemistry

1. Introduction & Chemistry of Triglycerides
2. Principles of Spectroscopy and UV and IR
3. Nuclear Magnetic Resonance Spectroscopy
4. Mass Spectroscopy
5. Identification of Unknown Compounds
6. Chemistry of Autooxidation
7. Chemistry of Singlet Oxygen Oxidation
8. Quenching Mechnaiusms and Kinetics of Singlet Oxygen Oxidation
9. Enzymatic Oxidation
10. Chemistry and Mechnaism of Antioxidants
11. Analytical Methods for Flavor Evaluation
12. Chemistry of Deep Fat Frying
13. Principles of Polymorphism
14. Chemsitry and Processing of Interesterification
15. Chemistry and Processing of Hydrogenation

FST 821 Homework