|
週次 |
日期 |
單元主題 |
|
第1週 |
9/16 |
Chlorophylls: occurrence, chemistry, processing changes and preservation
|
|
第2週 |
9/30 |
Carotenoids: occurrence, biological function, chemistry, processing changes and ervation
|
|
第3週 |
10/07 |
Anthocyanins: occurrence, chemistry, processing changes and preservation
|
|
第4週 |
10/14 |
Betalaines: occurrence, chemistry, processing changes and preservation
|
|
第5週 |
10/28 |
Flavonoids: occurrence, chemistry and importance
|
|
第6週 |
11/04 |
Tannins and proanthocyanidins: occurrence, chemistry and importance
|
|
第7週 |
11/11 |
Myoglobins: occurrence, chemistry, processing changes and preservation
|
|
第8週 |
11/18 |
Muscle pigments |
|
第9週 |
11/25 |
Exam (1) |
|
第10週 |
12/02 |
Isolation, fractionation and identification
of flavor components from foods
|
|
第11週 |
12/09 |
Flavor of tea |
|
第12週 |
12/16 |
Flavor of soy sauce |
|
第13週 |
12/23 |
Application of enzyme sensor in the determination of freshness of fish products
|
|
第14週 |
12/30 |
Exam (2) |
|
第15週 |
1/06 1/10 |
Maillard reaction and Food Flavors (3 hrs) |
|
第16週 |
1/10 9 am~1 pm |
Lipid-derived Food Flavors (2 hrs) |
|
第16週 |
1/10 9 am~1 pm |
Interaction of Maillard Reaction and Lipid Oxidation (1 hr) |
|
第17週 |
1/11 9 am~1 pm |
Taste of Foods (1 hr) |
|
第17週 |
1/11 9 am~1 pm |
Biogeneration of Flavors (2 hrs) |
|
第17週 |
1/11 9 am~1 pm |
Flavor Release from Foods and Mouth (1 hr) |
|
第18週 |
1/13 |
Final Exam |