Samenvatting food science 1.1
food science
Inhoud
Week 1...................................................................................................................................................4
Conserveren.......................................................................................................................................4
Voorwaarden aan het maken van jam...............................................................................................5
Voedingsvezel....................................................................................................................................5
Suikers...............................................................................................................................................5
Karamelliseren...............................................................................................................................5
Over groenten en fruit.......................................................................................................................6
groente..........................................................................................................................................6
Fruit...............................................................................................................................................6
Week 2...................................................................................................................................................7
Groenten worden door koken zachter...............................................................................................7
Kleurverandering groente en fruit.....................................................................................................7
Beïnvloeden garen.............................................................................................................................8
Jam....................................................................................................................................................8
Pectine...........................................................................................................................................8
Suiker.............................................................................................................................................8
Citroenzuur....................................................................................................................................8
Geleisuiker.....................................................................................................................................8
Suikervrij........................................................................................................................................8
Week 3...................................................................................................................................................9
De aardappel.....................................................................................................................................9
Glycoalkaloïden in aardappel.........................................................................................................9
Aardappelteelt in Nederland, de cijfers.........................................................................................9
Zetmeel in de aardappel................................................................................................................9
Soorten..........................................................................................................................................9
Glycoalkaloïden in aardappel.......................................................................................................10
Additieven, E-nummers...................................................................................................................10
Peulvruchten....................................................................................................................................11
Week 4.................................................................................................................................................12
De plantencel...................................................................................................................................12
, Cellulose en pectine bindingen........................................................................................................12
Retrogradatie...................................................................................................................................13
Granen.............................................................................................................................................13
De tarwekorrel.............................................................................................................................13
Soorten........................................................................................................................................13
Gluten..........................................................................................................................................14
Statistieken over graanproductie.................................................................................................14
Voedingswaarde (algemeen).......................................................................................................14
Twee veel gebruikte tarwesoorten..............................................................................................14
Soorten pasta...............................................................................................................................15
Week 5.................................................................................................................................................16
Meer over suiker..............................................................................................................................16
Productie.....................................................................................................................................16
suikerbiet.....................................................................................................................................16
Honing.........................................................................................................................................17
Moet voldoen aan........................................................................................................................17
Soorten........................................................................................................................................17
DE-waarde.......................................................................................................................................17
Week 6.................................................................................................................................................18
Week 7.................................................................................................................................................19
Kant-en-klaar...................................................................................................................................19
Historie........................................................................................................................................19
De diepvriespizza, productie........................................................................................................19
Additieven........................................................................................................................................19
Toxiciteitonderzoek.....................................................................................................................20
Het etiket.....................................................................................................................................20
Practica................................................................................................................................................21
Practicum 1......................................................................................................................................21
Chili sin carne...............................................................................................................................21
Pittig gebakken bataat.................................................................................................................21
Aardappelgratin...........................................................................................................................22
Rösti.............................................................................................................................................22
Kleurreacties................................................................................................................................22
Practicum 2......................................................................................................................................23
Koekjes.........................................................................................................................................23
Behandelde graansoorten...........................................................................................................23
, Practicum 3......................................................................................................................................24
Behandelde bindmiddelen...........................................................................................................24
Recepten......................................................................................................................................24
Naslag..........................................................................................................................................25
food science
Inhoud
Week 1...................................................................................................................................................4
Conserveren.......................................................................................................................................4
Voorwaarden aan het maken van jam...............................................................................................5
Voedingsvezel....................................................................................................................................5
Suikers...............................................................................................................................................5
Karamelliseren...............................................................................................................................5
Over groenten en fruit.......................................................................................................................6
groente..........................................................................................................................................6
Fruit...............................................................................................................................................6
Week 2...................................................................................................................................................7
Groenten worden door koken zachter...............................................................................................7
Kleurverandering groente en fruit.....................................................................................................7
Beïnvloeden garen.............................................................................................................................8
Jam....................................................................................................................................................8
Pectine...........................................................................................................................................8
Suiker.............................................................................................................................................8
Citroenzuur....................................................................................................................................8
Geleisuiker.....................................................................................................................................8
Suikervrij........................................................................................................................................8
Week 3...................................................................................................................................................9
De aardappel.....................................................................................................................................9
Glycoalkaloïden in aardappel.........................................................................................................9
Aardappelteelt in Nederland, de cijfers.........................................................................................9
Zetmeel in de aardappel................................................................................................................9
Soorten..........................................................................................................................................9
Glycoalkaloïden in aardappel.......................................................................................................10
Additieven, E-nummers...................................................................................................................10
Peulvruchten....................................................................................................................................11
Week 4.................................................................................................................................................12
De plantencel...................................................................................................................................12
, Cellulose en pectine bindingen........................................................................................................12
Retrogradatie...................................................................................................................................13
Granen.............................................................................................................................................13
De tarwekorrel.............................................................................................................................13
Soorten........................................................................................................................................13
Gluten..........................................................................................................................................14
Statistieken over graanproductie.................................................................................................14
Voedingswaarde (algemeen).......................................................................................................14
Twee veel gebruikte tarwesoorten..............................................................................................14
Soorten pasta...............................................................................................................................15
Week 5.................................................................................................................................................16
Meer over suiker..............................................................................................................................16
Productie.....................................................................................................................................16
suikerbiet.....................................................................................................................................16
Honing.........................................................................................................................................17
Moet voldoen aan........................................................................................................................17
Soorten........................................................................................................................................17
DE-waarde.......................................................................................................................................17
Week 6.................................................................................................................................................18
Week 7.................................................................................................................................................19
Kant-en-klaar...................................................................................................................................19
Historie........................................................................................................................................19
De diepvriespizza, productie........................................................................................................19
Additieven........................................................................................................................................19
Toxiciteitonderzoek.....................................................................................................................20
Het etiket.....................................................................................................................................20
Practica................................................................................................................................................21
Practicum 1......................................................................................................................................21
Chili sin carne...............................................................................................................................21
Pittig gebakken bataat.................................................................................................................21
Aardappelgratin...........................................................................................................................22
Rösti.............................................................................................................................................22
Kleurreacties................................................................................................................................22
Practicum 2......................................................................................................................................23
Koekjes.........................................................................................................................................23
Behandelde graansoorten...........................................................................................................23
, Practicum 3......................................................................................................................................24
Behandelde bindmiddelen...........................................................................................................24
Recepten......................................................................................................................................24
Naslag..........................................................................................................................................25
