Food Science and Technology | NPTEL Week 5
Автор: Shikha Sharma
Загружено: 2026-02-22
Просмотров: 14
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This is a live interaction session for the NPTEL course "Food Science and Technology" offered by IIT Kharagpur. This session is a discussion regarding Water and Ice: Structure and properties of water and ice, Effect of solutes on water structure, Free and bound water, Water activity and sorption isotherms, Molecular mobility and food stability; Sugars and Oligosaccharides: Importance of carbohydrate in food; Classifications of carbohydrates – monosaccharides, oligosaccharides and polysaccharides; Structure and properties of mono & oligosaccharides; Starch, Cellulose and Pectin: Major polysaccharides in foods – Starch, pectic substances, cellulose, hemicellulose & glycogen, Gelatinization and retrogradation; Proteins and Polypeptides: Structure and classifications of amino acids, Protein structure and function, gelation & denaturation; Triglycerides and Phospholipids: Introduction to lipids: Simple, compound and derived lipids; Fatty acids, glycerides and phospholipids (Nomenclature, Structure and classification); Sterols and waxes.
#nptel #nptelcourse #foodscienceandtechnology #agriculture
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