Advanced Food Chemistry

Wageningen University (WUR)

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Additional questions carbohydrates (Advanced Food Chemistry)
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marzo 2021

2020/2021
bsc_msc_food_technology
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Advanced food chemistry Lecture notes
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marzo 2021

2020/2021
This file contains all the text and important images of the lectures given in the course Advanced food chemistry
sadhanachangoer
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Summary Advanced Food Chemistry - Proteins part
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marzo 2021

2020/2021
Summary Advanced Food Chemistry - Proteins part. See also my other summaries for the other parts. Wageningen Univeristy - FCH-30806 Contains the following: - Occurrence, isolation and properties of commonly used proteins - Composition of isolated proteins - Structural properties of commonly used food proteins - Forces that stabilise protein structure - Protein unfolding in experiments - Aggregation - Gel formation
bsc_msc_food_technology
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Summary Advanced Food Chemistry - Phenolics part
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marzo 2021

2020/2021
Summary Advanced Food Chemistry - Phenolics part FCH-30806 at Wageningen University This summary contains the following: - Structure and biosynthesis of phenolics - Analysis and isolation of phenolics - Oxidation of phenolics - Effect of structure on reactivity of phenolics - Inhibition of oxidative browning - Reactivity of sulphite with anthocyanins - Cases
bsc_msc_food_technology
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Summary Advanced Food Chemistry - Carbohydrates part
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marzo 2021

2020/2021
Summary of the course Advanced Food Chemistry - Carbohydrates part (FCH-30806) at Wageningen University. This summary contains the following: - Structure elucidation (sample preparation, extraction, fractionation) - Analysis of carbohydrates (sugar composition, glycosidic linkages, partial degradation, HPAEC, NMR, MALDI TOF MS etc.) - Cell wall polysaccharides (pectin, hemicellulose, cellulose) - Storage carbohydrate (starch and modified starches) - Dietary fibre (functionality, health eff...
bsc_msc_food_technology
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Summary Advanced Food Chemistry - Lipids part
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marzo 2021

2020/2021
Summary of the course Advanced Food Chemistry - Lipids part (FCH-30806) at Wageningen University. This summary contains the following: - Classification of lipids - Fatty acids - Major and minor lipid components - Analysis of lipid composition - Extraction of seed and pulp oil - Refining of fats and oils - Physical characeterstics of fats - Modification processes (hydrogenation, interesterification, fractionation, enzymatic modification)
bsc_msc_food_technology
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