최신 출제경향에 맞춘! 식품화학

식품위생직공무원, 보건연구사 경력경쟁시험

이경연 저자(글)

BTB Books · 2021년 07월 01일

책 소개

본 교재는 현장강의를 꾸준하게 진행중인 이경연 교수가 식품위생직공무원 및 보건연구사 시험을 대비할 수 있도록 최신경향에 맞춰 제작한 수험서이다. 실제 비공개 시험에 꾸준한 응시를 통해 최신 출제경향을 최대한 반영하였고, 타 수험서들과 비교시 차별화된 장점은 진통카페를 통한 소통이 가능하다는 교재이다. 이경연 교수의 식품화학 강의는 33년 전통! 기술직공무원 전문 대방열림고시학원에서 진행되고 있다.

작가정보

저자(글) 이경연

출간작으로 『열림 영양사 실전모의고사』 등이 있다.

목차

• 식품화학 ·················································································································9
  
  제1장 식품 속의 수분
  제1절 식품에서의 물의 기능 ·························································································12
  제2절 물분자의 구조와 성질 ·························································································13
  제3절 식품 속에 존재하는 물의 유형 ···········································································15
  제4절 식품 속의 수분 ····································································································15
  제5절 등온흡습곡선 및 등온탈습곡선 ··········································································18
  ● 기출 예상문제 ············································································································22
  
  제2장 탄수화물(carbohydrates)
  제1절 탄수화물의 정의 ··································································································32
  제2절 탄수화물의 분류 ··································································································33
  제3절 탄수화물의 화학적 성질 ·····················································································35
  제4절 당의 수에 따른 탄수화물의 분류 ·······································································38
  제5절 탄수화물의 기능적 성질 ·····················································································63
  ● 기출 예상문제 ············································································································67
  
  제3장 지질(lipids)
  제1절 지질의 분류와 구조 ····························································································86
  제2절 지방산(fatty acid) ·································································································93
  제3절 지질의 물리 ㆍ 화학적 특성 ···················································································97
  제4절 유지의 가공 ·······································································································103
  제5절 유지의 산패 ·······································································································105
  제6절 식용유지 및 기능적 성질 ··················································································115
  ● 기출 예상문제 ··········································································································118
  
  제4장 단백질(proteins)
  제1절 아미노산 ············································································································136
  제2절 단백질 ················································································································145
  ● 기출 예상문제 ··········································································································158
  
  제5장 무기질
  제1절 무기질의 기능 ···································································································176
  제2절 무기질의 종류 ···································································································177
  ● 기출 예상문제 ··········································································································183
  
  제6장 비타민
  제1절 지용성 비타민 ···································································································195
  제2절 수용성 비타민 ···································································································201
  ● 기출 예상문제 ··········································································································209
  
  제7장 효소
  제1절 효소의 정의 및 분류 ·························································································220
  제2절 효소의 화학적 특성과 효소반응 ······································································223
  제3절 효소의 작용에 영향을 주는 요인 ·····································································224
  제4절 식품에 관계되는 효소 ·······················································································226
  제5절 효소의 고정화 ···································································································231
  ● 기출 예상문제 ··········································································································233
  
  제8장 식품의 색
  제1절 식품색소의 분류 ·······························································································242
  제2절 식물성 식품의 색소 ··························································································244
  제3절 동물성 식품의 색소 ··························································································256
  ● 기출 예상문제 ··········································································································261
  
  제9장 식품의 갈변
  제1절 효소적 갈변(enzymatic browning reaction) ·····················································272
  제2절 비효소적 갈변반응(non-enzymatic browning reaction) ·································276
  ● 기출 예상문제 ··········································································································283
  
  제10장 식품의 맛
  제1절 맛의 종류 ···········································································································293
  제2절 미각의 변화 ·······································································································304
  ● 기출 예상문제 ··········································································································306
  
  제11장 식품의 냄새
  제1절 식물성 식품의 냄새 성분 ··················································································317
  제2절 동물성 식품의 냄새 성분 ··················································································321
  제3절 주요 식품의 저장 ㆍ 조리 ㆍ 가공 중 냄새 성분 ····················································322
  ● 기출 예상문제 ··········································································································328
  
  제12장 식품의 유독성분
  제1절 식물성 독성물질 ·······························································································336
  제2절 동물성 독성물질 ·······························································································340
  제3절 곰팡이 독소(mycotoxin) ····················································································342
  제4절 세균성 독소 ·······································································································344
  제5절 유해금속 ············································································································345
  제6절 식품가공을 통해 첨가된 화학물질 ···································································346
  제7절 식품의 제조 ㆍ 가공 중 생성되는 유해물질 ·······················································347
  ● 기출 예상문제 ··········································································································350
  
  제13장 식품의 물성
  제1절 액체의 물성 ·······································································································358
  제2절 식품의 텍스처 ···································································································363
  제3절 식품의 리올로지(rheology) ···············································································366
  ● 기출 예상문제 ··········································································································368
  
  제14장 식물성 식품
  제1절 곡류 ···················································································································376
  제2절 당류 ···················································································································380
  제3절 서류 ···················································································································382
  제4절 두류 ···················································································································384
  제5절 채소류 ················································································································386
  제6절 과일류 ················································································································387
  제7절 해조류 ················································································································389
  제8절 버섯류 ················································································································390
  ● 기출 예상문제 ··········································································································392
  
  제15장 동물성 식품
  제1절 육류 ···················································································································400
  제2절 어패류 ················································································································406
  제3절 난류 ···················································································································412
  제4절 우유와 유제품 ···································································································416
  ● 기출 예상문제 ··········································································································422
  
  제16장 그 외의 식품
  제1절 유지류 ················································································································430
  제2절 건강기능 식품 ···································································································434
  ● 기출 예상문제 ··········································································································437

기본정보

ISBN	9791189230661
발행(출시)일자	2021년 07월 01일
쪽수	440쪽
크기	190 * 260 * 24 mm / 914 g
총권수	1권