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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.

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