Christineng5684
On this page, you find all documents, package deals, and flashcards offered by seller christineng5684.
- 9
- 0
- 0
Community
- Followers
- Following
9 items
Use of Steam in Food
Providing an overview of the use of steam in food production, with an emphasis on canning as a method of sterilisation.
- Summary
- • 4 pages •
Providing an overview of the use of steam in food production, with an emphasis on canning as a method of sterilisation.
Food Preservatives
Providing a good understanding of the preservatives used within food products and how they act within food.
- Summary
- • 8 pages •
Providing a good understanding of the preservatives used within food products and how they act within food.
Basic Food Composition
An overview of the food molecules that make up food, providing an underlying, basic understanding to food science.
- Summary
- • 4 pages •
An overview of the food molecules that make up food, providing an underlying, basic understanding to food science.
Manufacture of Meat Products
Providing an overview of the manufacture of meat products and what science goes on behind the production of your favourite meat products.
- Summary
- • 14 pages •
Providing an overview of the manufacture of meat products and what science goes on behind the production of your favourite meat products.
Meat Science
Providing knowledge of how meat is processed from farm to plate.
- Summary
- • 9 pages •
Providing knowledge of how meat is processed from farm to plate.
Pasteurisation and Sterilisation of Food
Providing an overview on the process of pasteurisation and sterilisation of food.
- Summary
- • 9 pages •
Providing an overview on the process of pasteurisation and sterilisation of food.
Food Hygiene Essentials
Providing an overview on the fundamental knowledge on food hygiene required within food production and handling of food. Essential knowledge for a career in the food industry.
- Summary
- • 4 pages •
Providing an overview on the fundamental knowledge on food hygiene required within food production and handling of food. Essential knowledge for a career in the food industry.
The MAP/ERK pathway
A in depth description of the MAPK/ERK pathway, involving the role of ras and raf proteins. Examples of the pathway in melanoma is also discussed.
- Lecture notes
- • 12 pages •
A in depth description of the MAPK/ERK pathway, involving the role of ras and raf proteins. Examples of the pathway in melanoma is also discussed.
Calcium signalling
An overview of calcium signalling. Describes the control and the difference between transient and sustained signalling. The PKB activation pathway is also discussed in relation to calcium signalling.
- Lecture notes
- • 12 pages •
An overview of calcium signalling. Describes the control and the difference between transient and sustained signalling. The PKB activation pathway is also discussed in relation to calcium signalling.