Dersin Adı

İleri Gıda Biyokimyası

İngilizce Adı

Advanced Food Biochemistry

Dili

İngilizce

Türü

Seçimli

Kodu

GID 603E

Kredisi

(3 – 0) 3

Yarıyılı

Güz

Öğretim Üyesi

Prof. Dr. Dilek Boyacıoğlu

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Educate students to demonstrate an extensive knowledge in food biochemistry, with particular emphasis on the changes of the raw food products during production, processing and storage and to integrate basic biochemistry knowledge into the chemical and biochemical reactions taking place in foods; demonstrate an ability to critically review research papers in food biochemistry.

İçerik

Introduction to biochemistry of growth and metabolism 

Regulation of pathways: Course Control, hormonal control,

Glycolytic pathway and its regulation, glycogen breakdown and synthesis

Citric Acid Cycle and its regulation, secondary pathways

Electron transport chain and oxidative phosphorylation,

Biochemical changes in meat tissue: Chemical composition of muscle, conversion of muscle into meat tissue, post mortem changes in meat tissue, meat pigments,

Biochemical changes in fruit & vegetables: Respiration, ethylene biosynthesis, color changes, texture and flavor formation

Biochemistry of food processing: Non-enzymatic browning reactions (Maillard reaction, caramelization, ascorbic acid oxidation) and inhibition of browning reactions

Biochemistry in food spoilage: Enzymatic browning reactions (reaction mechanism, phenolic compounds) and inhibition mechanisms

Biochemistry of Cereals : Enzyme activity during germination and storage, starch degradation during milling cereals

Kaynaklar

Alais, C. and G. Linden. 1991. Food Biochemistry. Ellis Horwood Ltd. NY.

Eskin, N.A.M. 1990. Biochemistry of Foods. 2^nd Ed. Academic Press, Inc. NY..

Moore, T.C. 1989. Biochemistry and physiology of plant hormones. Springer-Verlag, NY.

Lehninger, A.L. 1982. Biochemistry. Worth Publ., Inc.NY

Lehninger, A.L., D.L. Nelson & M.M. Cox. 1993. Principles of biochemistry : with an extended discussion of oxygen-binding proteins. Worth Publishers, NY.