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Food Ingredient Functionality complete course content

Combined rating
-
Documents
7
Sold
9
Total pages
244
Last updated
17-11-2018

Summary of Lectures and readers, including exercises and case studies

Documents in this bundle
7
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Summary
Summary Food Ingredient Functionality - Biofunctional ingredients
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3
45
Nov 2018
2018/2019
CA$7.42
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Summary
Summary Food ingredient Functionality - Rheology and gels
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24
Nov 2018
2018/2019
CA$5.77
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Summary
Summary Food ingredient Functionality - interactions in food
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22
Nov 2018
2018/2019
CA$5.77
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Summary
Summary Food ingredient Functionality - food proteins
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2
48
Nov 2018
2018/2019
CA$8.25
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Summary
Summary Food ingredient Functionality - food polysaccharides
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1
41
Nov 2018
2018/2019
CA$8.25
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Summary
Summary Food ingredient Functionality - emulsions and foams
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-
24
Nov 2018
2018/2019
CA$5.77
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Case
Food ingredient Functionality - cases and exercises
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-
40
Nov 2018
2018/2019
CA$8.25

Subjects

  • Fif
  • Biofunctionals
  • Biofunctional ingredients
  • Phytoestrogen
  • Probiotics
  • Prebiotics
  • Saponins
  • Sterol
  • Stanol
  • Cholesterol
  • Bile salts
  • Rheology
  • Gels
  • Newton
  • Elastic solids
  • Viscoelastic
  • Loss modulus
  • Storage modulus
  • Particle gel
  • Polymer gel
  • Filled gel
  • Interactions
  • Food
  • Polar
  • Apolar
  • Hydrophobic interactions
  • Electrostatic interactions
  • Debye layer
  • Salt
  • Ph
CA$26.43 CA$49.47
You save CA$23.04
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