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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
-
3
45
Nov 2018
2018/2019
R81,11
Product Image
Summary
Summary Food ingredient Functionality - Rheology and gels
-
-
24
Nov 2018
2018/2019
R60,78
Product Image
Summary
Summary Food ingredient Functionality - interactions in food
-
-
22
Nov 2018
2018/2019
R60,78
Product Image
Summary
Summary Food ingredient Functionality - food proteins
-
2
48
Nov 2018
2018/2019
R91,27
Product Image
Summary
Summary Food ingredient Functionality - food polysaccharides
-
1
41
Nov 2018
2018/2019
R91,27
Product Image
Summary
Summary Food ingredient Functionality - emulsions and foams
-
-
24
Nov 2018
2018/2019
R60,78
Product Image
Case
Food ingredient Functionality - cases and exercises
-
-
40
Nov 2018
2018/2019
R91,27

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
R314,88 R537,27
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Reputation scores are based on the amount of documents a seller has sold for a fee and the reviews they have received for those documents. There are three levels: Bronze, Silver and Gold. The better the reputation, the more your can rely on the quality of the sellers work.
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