Basic food biochemistry: carbohydrates

Describe the physico-chemical and functional properties of carbohydrates.
Identify the various stages of chemical or physical modification of molecules during a process (cooking, acidification, fractionation, etc.).
Interpret articles from the trade press.

Basic organic chemistry

Carbohydrate biochemistry and properties (7 slots, Marie-Lise Jobin)

Structural properties and reactivity of oses
General classification of carbohydrates (oses, ose derivatives, osidic linkage, osides and systematic nomenclature)
Functional properties in foods
Examples of carbohydrates used in the food industry: sucrose, starch, gelling polysaccharides

Biochemistry and Food Technology

"Biochimie générale", Author: J.H. Weil, Masson 1990
"Biochimie" by Harper, Muray/ Granner/ Mayes/ Rodwell, Edition de Boeck.
" Le sucre, les sucres, les édulcorants et les glucides de charge dans les IAA". JL Multon, Tec et Doc, Lavoisier, 1992.