Fch30806 Samenvattingen, Aantekeningen en Examens
Op zoek naar een samenvatting over Fch30806? Op deze pagina vind je 5 samenvattingen over Fch30806.
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Summary Advanced Food Chemistry - Proteins part
- Samenvatting • 9 pagina's • 2021
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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
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Summary Advanced Food Chemistry - Phenolics part
- Samenvatting • 8 pagina's • 2021
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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
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Summary Advanced Food Chemistry - Lipids part
- Samenvatting • 7 pagina's • 2021
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- €2,99
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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)
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Advanced food chemistry Lecture notes
- Samenvatting • 50 pagina's • 2021
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- €5,39
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This file contains all the text and important images of the lectures given in the course Advanced food chemistry
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Summary Advanced Food Chemistry
- Samenvatting • 48 pagina's • 2019
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- €6,49
- 4x verkocht
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Complete summary of the course Advanced Food Chemistry (FCH30806).
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