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Food Ingredient Functionality

Wageningen University (WUR)

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

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Summary FIF Proteins 2020

  • Summary FIF Proteins 2020

  • Summary • 7 pages • 2020
  • Quick summary for FIF Proteins 2020
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Answers and explanation test exam (Food Ingredient Functionality)

  • Answers and explanation test exam (Food Ingredient Functionality)

  • Exam (elaborations) • 6 pages • 2020
  • Available in package deal
    • This free document provides extra explanations on the answers of the test exam Food Ingredient Functionality. About the subjects Polysaccharides, Proteins and Physcial aspects. Written in oktober 2020. Master Food Technology (Wageningen University and Research). Also have a look at my other summaries for this course!
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Summary FIF Polysacharides 2020

  • Summary FIF Polysacharides 2020

  • Summary • 7 pages • 2020
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Summary Food Ingredient Functionality (complete course content!!)

  • Summary Food Ingredient Functionality (complete course content!!)

  • Package deal • 7 items • 2020
  • Contains three summaries for the course Food Ingredient Functionality (FCH-30306) at Wageningen University (Master Food Technology) - Polysaccharides summary - Proteins summary - Physics summary
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Summary Food Ingredient Functionality - Protein part

  • Summary Food Ingredient Functionality - Protein part

  • Summary • 6 pages • 2020
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    • Don't feel like reading all 58 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Protein part (reader, knowledgde clips, lectures) in just 6 pages! The content of the summary is: - Functionality - Variation in protein ingredients - Milk proteins - Protein modification - Other food proteins - Interaction between proteins - Solubility - Foam and emulsion properties - Viscosity, thickeners and gels Course: Food Ingredient Functionality Master Food Techno...
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Summary Food Ingredient Functionality - Polysaccharides part

  • Summary Food Ingredient Functionality - Polysaccharides part

  • Summary • 10 pages • 2020
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    • 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 ...
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Summary Food Ingredient Functionality - Physics part

  • Summary Food Ingredient Functionality - Physics part

  • Summary • 6 pages • 2020
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    • Don't feel like reading all 48 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Physics part (reader, knowledgde clips, lectures) in just 6 pages! The content of the summary is: - Bulk rheology - Interactions in food - Gels - Emulsions - Foams Course: Food Ingredient Functionality Master Food Technology Wageningen University & Research Written in oktober 2020
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Biofunctional Ingredients (FCH-30306)

  • Biofunctional Ingredients (FCH-30306)

  • Summary • 17 pages • 2019
  • This is a clear summary of the Knowledge Clips of Biofunctional Ingredients (for the course Food Ingredient Functionality FCH-30306).
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Food Ingredient Functionality - FCH-30306 - Summary Knowledge Clips

  • Food Ingredient Functionality - FCH-30306 - Summary Knowledge Clips

  • Summary • 14 pages • 2019
  • This summary is based on the knowledge clips available for student who follow(ed) the course Food Ingredient Functionality (FCH-30306) and was made in October 2018. The information provided in the reader (available at WUR) and lectures of this course have not been implemented in this summary.
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Food ingredient Functionality - emulsions and foams

  • Food ingredient Functionality - emulsions and foams

  • Summary • 24 pages • 2018
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    • Summary lectures and reader Emulsions and foams of course Food Ingredient Functionality (FIF) at wur
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