Maillard reaction Samenvattingen, Aantekeningen en Examens

NHM 253 Final Exam Review Exam Questions With Verified Answers . If crackers (aw=0.3, wc=4%) and fruits (aw=0.99, wc=90%) are placed in a sealed container, what is expected to happen after an equilibrium is reached? (wc, water content) - answerThe aw of crackers and fruits will be the same . What happens to starch granules during the gelatinization? - answerThe ordered structure of starch granules is disrupted . Which of the following phenomenon is a result of starch retrogradation? - ans...

Summary of the course 'Immunomodulation by food and feed' including all lectures, learning outcomes and important notes on the practicals. Topics include immunomodulatory food components, microbiota, disease, vitamin D and Maillard reaction products.

Summary notes for the course food flavour design that are important for the exam. Main key points are included with visual representation for certain parts.

This document is focused on food chemistry. There are notes on milk composition, emulsion, colloidal suspension, true solutions, sucrose, invert sugar, leavening agents, Maillard reactions, malt sugar l maltose, triglyceride, proteins, complex carbohydrates, sugar, simple sugar, corn syrup and high fructose syrup.

These notes provide an overview of the chemistry of foods, which is an important topic for understanding the nutrients that we consume and the reactions that occur during digestion and food preparation. The notes cover various aspects of the chemistry of foods, including carbohydrates, proteins, lipids, vitamins, minerals, water, and food additives. They also touch on other important topics such as enzymes, acids and bases, the Maillard reaction, food preservation, and food allergies.

Whats the Danger Zone - ANSWER 41-135 What temp should food be cooked to - ANSWER 160 what temp for roasts, steaks, chops of beef - ANSWER 145 What temp should food be maintained at - ANSWER 140 What temp for recooking food - ANSWER 165 What are the functional subsystems - ANSWER receiving storing issuing inventory pre-prep prep serve sanitation maintenance management What type of foodservice system is scratch cooking made same day from food at any point in prep - ANSW...

Summary is divided in chapters which all contain the information of a reader related to a specific subject (which is also discussed during the lectures)