Bsc_msc_food_technology

Lid sinds 8 jaar

Volgen

Goud De reputatie van een verkoper is gebaseerd op het aantal documenten dat iemand tegen betaling verkocht heeft en de beoordelingen die voor die items ontvangen zijn. Er zijn drie niveau’s te onderscheiden: brons, zilver en goud. Hoe beter de reputatie, hoe meer de kwaliteit van zijn of haar werk te vertrouwen is. Reputatie
689 Verkocht

Laatste verkoop: 2 maanden geleden

Stuur Bericht

Food Technology Summaries

Samenvattingen van ieder vak van de opleiding Voedingsmiddelentechnologie aan HAS Hogeschool!

Also summary's availible for the Master Food Technology at Wageningen University & Research

53 Documenten
8 Oefenvragen
9 Voordeelbundels

Community

266 Volgers
4 Volgend

141 Ontvangen beoordelingen

1 jaar geleden • jordyvandersanden
Summary Advanced Molecular Gastronomy - Chemistry part
1 jaar geleden • femkebroekman
Samenvatting ( tentamentips!) Productontwikkeling (Jaar 2, VM2408 Product Development 2)
2 jaar geleden • theofilialuciamerlim
Summary Food Ingredient Functionality - Polysaccharides part
2 jaar geleden • addoley
Samenvatting HR GM (VM2406 Management & Organisatie, jaar 2 VM)
3 jaar geleden • aninacs97
Summary Food Ingredient Functionality - Physics part

+ Bekijk meer beoordelingen

78 items

Alles
Documenten
Oefenvragen
Voordeelbundels

New! Concise Summary Sensory Perception and Consumer Preference (MCB-30806)

(2)

€4,49

17x verkocht

This document contains a concise summary of 28 pages for the course Sensory Perception and Consumer Preference (Wageningen University). All information from lectures, articles and reflection meetings is integrated within this summary. The summary contains: - Introduction - Sensory information processing - Food marketing to children - Categorization and expectation management - Emotions in consumer experience - Type 1&2 information processing - Construal level theory and nudging - Sensor...

i x

Samenvatting
• 28 pagina's •
door bsc_msc_food_technology •
geupload 2021

Snel bekijken

i x

Wageningen University • Sensory Perception and Consumer Preference

New! Summary Predicting Food Quality (FQD-31306)

(4)

€4,29

26x verkocht

This document contains a summary of the complete course content of Predicting Food Quality (FQD-31306) at Wageningen University. All modules are described. - Module 0: Introduction - Module 1: Predictions, models, errors and uncertainty - Module 2: Thermodynamics - Module 3: Reaction rates - Module 4: Microbial kinetics - Module 5: Enzyme kinetics - Module 6: Kinetics and reactors - Module 7: Shelf life modelling - Module 8: From Analysis to Design

i x

Samenvatting
• 22 pagina's •
door bsc_msc_food_technology •
geupload 2021

Snel bekijken

i x

Wageningen University • Predicting Food Quality

Additional questions carbohydrates (Advanced Food Chemistry)

Oefenvragen
• 28 items •
door bsc_msc_food_technology •
geupload 2021

i x

Wageningen University • Advanced Food Chemistry

Additional questions proteins (Advanced Food Chemistry)

Oefenvragen
• 125 items •
door bsc_msc_food_technology •
geupload 2021

i x

Wageningen University • Advanced

Summary Advanced Food Chemistry - Proteins part

(2)

€3,49

2x verkocht

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

i x

Samenvatting
• 9 pagina's •
door bsc_msc_food_technology •
geupload 2021

Snel bekijken

i x

Wageningen University • Advanced Food Chemistry

Summary Advanced Food Chemistry - Phenolics part

(2)

€3,49

1x verkocht

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

i x

Samenvatting
• 8 pagina's •
door bsc_msc_food_technology •
geupload 2021

Snel bekijken

i x

Wageningen University • Advanced Food Chemistry

Summary Advanced Food Chemistry - Carbohydrates part

(1)

€3,49

1x verkocht

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...

i x

Samenvatting
• 8 pagina's •
door bsc_msc_food_technology •
geupload 2021

Snel bekijken

i x

Wageningen University • Advanced Food Chemistry

Summary Advanced Food Chemistry - Lipids part

(1)

€3,49

1x verkocht

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)

i x