Code |
Course Name |
Language |
Type |
GID 418E |
Biochemical Changes During Food Processing |
English |
Elective |
Local Credits |
ECTS |
Theoretical |
Tutorial |
Laboratory |
3 |
4 |
3 |
0 |
0 |
Course Prerequisites and Class Restriction |
Prerequisites |
None |
Class Restriction |
None |
Course Description |
Postmortem changes of meat, changes during respiration and maturation period of fruits and vegetables, post harvest
physiology of cereals, enzymatic changes in brewing process, biochemistry of baking, biochemistry of cheese and yogurt, effect
of processes on nutrients, enzymatic spoilage reactions |
|