Food Ingredient Functionality (FCH-30306)
Wageningen University (WUR)
Hier vind je de beste samenvattingen om te slagen voor Food Ingredient Functionality (FCH-30306). Er zijn o.a. samenvattingen, aantekeningen en oefenvragen beschikbaar.
Samenvatting
Food ingredient Functionality - emulsions and foams
Summary lectures and reader Emulsions and foams of course Food Ingredient Functionality (FIF) at wur
xLianne17
Samenvatting
Samenvatting Food Ingredient Functionality (FQD30306)
Populairto prepare yourself for the exam of FIF in period 1
natashadharma97
Samenvatting
Food Ingredient Functionality Summary
The following documents present my summary of the course Food Ingredient Functionality and it is based on the book provided by the university but also concepts I found difficult to understand explained from other sources. These documents contain concepts explained in an easy-to-grasp way according to my judgement.
kaym
Samenvatting
Summary and Lecture Notes Food Ingredient Functionality
This is a complete summary of the course Food Ingredient Functionality. Includes a summary from the reader, lecture slides, and lecture notes.
IsabeldeKiewit
Samenvatting
Summary reader polysaccharides (FCH30306)
I have summarized the content of the polysaccharide part of the reader for the course Food Ingredient Functionality (FCH30306). Together with the summary of the knowledge clips (see my other uploads), it form a great preparation for the polysaccharide part of the exam. Good luck studying!
Sannevaart
Tentamen (uitwerkingen)
Answers and explanation test exam (Food Ingredient Functionality)
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!
bsc_msc_food_technology
Voordeelbundel
Summary Food Ingredient Functionality (complete course content!!)
Contains three summaries for the course Food Ingredient Functionality (FCH-30306) at Wageningen University (Master Food Technology) - Polysaccharides summary - Proteins summary - Physics summary
bsc_msc_food_technology
Samenvatting
Summary Food Ingredient Functionality - Protein part
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...
bsc_msc_food_technology
Samenvatting
Summary Food Ingredient Functionality - Polysaccharides part
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 ...
bsc_msc_food_technology
Samenvatting
Summary Food Ingredient Functionality - Physics part
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
bsc_msc_food_technology
Voordeelbundel
Food Ingredient Functionality complete course content
Summary of Lectures and readers, including exercises and case studies
xLianne17
Case uitwerking
Food ingredient Functionality - cases and exercises
Summary cases and exercises of course Food Ingredient Functionality (FIF) at wur
xLianne17
Samenvatting
Food ingredient Functionality - food polysaccharides
Summary lectures and reader Food Polysaccharides of course Food Ingredient Functionality (FIF) at wur
xLianne17
Samenvatting
Food ingredient Functionality - food proteins
Summary lectures and reader Food Proteins of course Food Ingredient Functionality (FIF) at wur
xLianne17
Samenvatting
Food ingredient Functionality - interactions in food
Summary lectures and reader interactions in food of course Food Ingredient Functionality (FIF) at wur
xLianne17
Samenvatting
Food ingredient Functionality - Rheology and gels
Summary lectures and reader rheology and gels of course Food Ingredient Functionality (FIF) at wur
xLianne17
Samenvatting
Food Ingredient Functionality - Biofunctional ingredients
Summary lectures and reader Biofunctional ingredients of course Food Ingredient Functionality (FIF) at wur
xLianne17