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FCH 30306 Food Ingredient Functionality

Wageningen University (WUR)

Here are the best resources to pass FCH 30306 Food Ingredient Functionality. Find FCH 30306 Food Ingredient Functionality study guides, notes, assignments, and much more.

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Summary for Food Ingredient Functionality (FCH30306) (exam grade: 8.0)

  • Summary

    Summary for Food Ingredient Functionality (FCH30306) (exam grade: 8.0)

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    August 2025
    2024/2025
  • Extensive summary comprehending lecture theory and knowledge clips on the functionality of proteins and carbohydrates. Proteins Protein properties: surface charge density, surface hydrophobicity, hydrophilicity. Protein interactions: electrostatic interactions, pH effects, salt concentration. Measurements: Zeta potential, surface potential. Food examples: Casein, whey. Protein Solubility and Aggregation Factors influencing aggregation: pH, protein concentration, enzymatic hydrolysis, h...
  • woutermeuleman
    $8.36 More Info
Practice Exam Question and Answers Food Ingredients Functionality

  • Exam (elaborations)

    Practice Exam Question and Answers Food Ingredients Functionality

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    12
    December 2024
    2023/2024
    B
  • Include question and answers practice exam also include resit question and answer
  • suhartinilp
    $4.30 More Info
Summary polysaccharide knowledge clips

  • Summary

    Summary polysaccharide knowledge clips

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    10
    October 2022
    2022/2023
  • I have summarized the contents of the knowledge clips for polysaccharides. This document, together with the content of the reader, will prepare you for the polysaccharide part of the exam! Good luck studying :)
  • Sannevaart
    $4.30 More Info
LabSim report - polysaccharide identification (PS1, PS6 & PS8)

  • Case

    LabSim report - polysaccharide identification (PS1, PS6 & PS8)

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    15
    September 2022
    2022/2023
    7-8
  • This document contains the LabSim report for the identification of the following polysaccharides: PS1, PS6 and PS8. In this document you can find a structural approach of the identification. It is a formal, scientific report , containing an abstract, introduction, approach section, results & discussion, conclusion and an Appendix.
  • Sannevaart
    $7.20 More Info
Summary of lectures and knowledge clips Food Ingrdient Functionality (FIF) FCH-30306

  • Summary

    Summary of lectures and knowledge clips Food Ingrdient Functionality (FIF) FCH-30306

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    25
    January 2022
    2021/2022
  • This summary contains all lectures and knowledge clips. With a very nice overview of all the polysaccharides in a table, help me a lot with learning all the content.
  • marlyverest
    $7.39 More Info
Summary FCH-30306 Food Ingredient Functionality - Protein/Polysaccharides

  • Summary

    Summary FCH-30306 Food Ingredient Functionality - Protein/Polysaccharides

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    9
    December 2021
    2021/2022
  • It is a short and clear summary of protein and polysaccharides sections of the FIF. I got a grade of 8.5 in one shot. The summary presented with some Chinese translations on specific technical terms.
  • hanlunchen
    $7.39 More Info
Samenvatting FCH-30306 Food Ingredient Functionality (FCH30306)

  • Summary

    Samenvatting FCH-30306 Food Ingredient Functionality (FCH30306)

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    March 2021
    2020/2021
  • This summary covers the reader (Food Ingredient Functionality), the tutorials and knowledge clips given during this course.
  • isabelhuijbers
    $7.39 More Info
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