장바구니 담기 close

장바구니에 상품을 담았습니다.

장바구니로 계속쇼핑하기
진박사 전공영양 식품학
미리보기

진박사 전공영양 식품학

  • 진박사
  • |
  • 지스쿨
  • |
  • 2020-12-29 출간
  • |
  • 252페이지
  • |
  • 190 X 260 mm
  • |
  • ISBN 9788962516463
판매가

14,000원

즉시할인가

12,600 원

배송비

2,300원

(제주/도서산간 배송 추가비용:3,000원)

상품을 선택해주세요
스프링제본 선택
스프링제본 선택 1권 1,500원 스프링제본 선택안함 0원
추가상품
상품선택
독서대 7,900원 독서대 선택안함 0원
수량
+ -
총주문금액
12,600원

이 상품은 품절된 상품입니다

※ 스프링제본 상품은 반품/교환/환불이 불가능하므로 신중하게 선택하여 주시기 바랍니다.

북스크린영상으로 만나보는 한 권의 책 이야기

목차


01. 이론학습 ················································································5
1. 수분 ····················································································································7
1.1 수분의 성질 ··························································································································7
1.2 수분의 역할 ··························································································································8
1.3 물의 구조와 성질 ·················································································································9
1.4 자유수와 결합수 ·················································································································12
1.5 수화 ····································································································································13
1.6 수분 활성도 ························································································································16
1.7 등온 흡(탈)습 곡선 ············································································································18
1.8 수분 활성도와 화학 반응 ··································································································22
1.9 수분과 냉동 ························································································································24
2. 탄수화물 ···········································································································25
2.1 탄수화물 정의와 분류 ········································································································27
2.2 단당류 ·································································································································27
2.3 올리고당류의 종류 및 특징 ·······························································································36
2.4 다당류 ·································································································································42
2.5 녹말 ····································································································································43
2.6 셀룰로스(cellulose) ···········································································································50
2.7 펙틴질 ·································································································································52
2.8 검류(gums) ························································································································55
2.9 기타 다당류 ························································································································57
3. 지방 ··················································································································61
3.1 지방의 기능 ························································································································61
3.2 지방산 ·································································································································62
3.3 지방의 이화학적 성질 ········································································································66
3.4 지방의 산패 ························································································································71
3.5 자동산화 ·····························································································································74
3.6 지방 가공 및 저장 중 변화 ······························································································83
3.7 지방 대체 물질 ··················································································································84
4. 단백질 ··············································································································86
4.1 아미노산 ·····························································································································86
4.2 단백질의 구조 ····················································································································92
4.3 단백질의 성질 ····················································································································95
4.4 단백질의 변성 ····················································································································95
4.5 단백질 가열 처리의 영향 ··································································································97
4.6 단백질의 물리적 및 기능적 특성 ······················································································98
4.7 효소의 화학적 특성 ···········································································································99
4.8 효소의 종류 ······················································································································102
5. 식품의 색 ·······································································································104
6. 식품의 갈변반응 ····························································································114
6.1 비효소 갈변 반응 ·············································································································115
6.2 기타 비효소 갈변 반응 ····································································································119
6.3 효소적 갈변 반응 ·············································································································120
7. 식품의 풍미 ···································································································122
7.1 식품의 맛 ·························································································································122
7.2 식품의 냄새 ······················································································································129
7.3 가공 중의 변화 ················································································································135
8. 식품의 위해 화학물질 ···················································································138
8.1 위해 화학물질의 분류 ······································································································138
8.2 독성 평가 방법 ················································································································139
8.3 미생물을 이용한 시험법 ··································································································140
8.4 내인성 독성물질 ···············································································································140
8.5 오염 물질 ·························································································································145
9. 식품의 물성 ···································································································150
9.1 교질 ··································································································································151
9.2 식품의 Rheology ············································································································155
9.3 식품의 조직감 ··················································································································156
02. 식품학 모의고사 문제 ·····················································159
추천포스트

교환 및 환불안내

도서교환 및 환불
  • ㆍ배송기간은 평일 기준 1~3일 정도 소요됩니다.(스프링 분철은 1일 정도 시간이 더 소요됩니다.)
  • ㆍ상품불량 및 오배송등의 이유로 반품하실 경우, 반품배송비는 무료입니다.
  • ㆍ고객님의 변심에 의한 반품,환불,교환시 택배비는 본인 부담입니다.
  • ㆍ상담원과의 상담없이 교환 및 반품으로 반송된 물품은 책임지지 않습니다.
  • ㆍ이미 발송된 상품의 취소 및 반품, 교환요청시 배송비가 발생할 수 있습니다.
  • ㆍ반품신청시 반송된 상품의 수령후 환불처리됩니다.(카드사 사정에 따라 카드취소는 시일이 3~5일이 소요될 수 있습니다.)
  • ㆍ주문하신 상품의 반품,교환은 상품수령일로 부터 7일이내에 신청하실 수 있습니다.
  • ㆍ상품이 훼손된 경우 반품 및 교환,환불이 불가능합니다.
  • ㆍ반품/교환시 고객님 귀책사유로 인해 수거가 지연될 경우에는 반품이 제한될 수 있습니다.
  • ㆍ스프링제본 상품은 교환 및 환불이 불가능 합니다.
  • ㆍ군부대(사서함) 및 해외배송은 불가능합니다.
  • ㆍ오후 3시 이후 상담원과 통화되지 않은 취소건에 대해서는 고객 반품비용이 발생할 수 있습니다.
반품안내
  • 마이페이지 > 나의상담 > 1 : 1 문의하기 게시판 또는 고객센터 : 070-4821-5101
교환/반품주소
  • 부산광역시 부산진구 중앙대로 856 303호 / (주)스터디채널 / 전화 : 070-4821-5101
  • 택배안내 : CJ대한통운(1588-1255)
  • 고객님 변심으로 인한 교환 또는 반품시 왕복 배송비 5,000원을 부담하셔야 하며, 제품 불량 또는 오 배송시에는 전액을 당사에서부담 합니다.