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Summary
Summary Food Ingredient Functionality - Polysaccharides part
Don't feel like reading all 41 pages of the reader Food Ingredient Functionality?
This summary describes all theory of the Polysaccharides part (reader, knowledgde clips, lectures) in just 10 pages!
The content of the summary is:
- Physicochemical properties of polysaccharides
- Analytical techniques
- Pectin
- Alginate
- Carrageenan
- Galactomannans
- Starch
- Xanthan gum
- Gellan gum
- Curdlan
- Gum Arabic
- Cellulose
- Xyloglucan
- Selection of polysaccharides
- Food hydrocolloid diversity
Course: Food Ingredient Functionality
Master Food Technology
Wageningen University & Research
Written in oktober 2020
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