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Ecological Methods I Summary
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This is a summary of Ecological Methods I (REG-31806) on Wageningen University & Research. It contains information based on the lectures and assignments provided in the course.

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  • Summary
  •  • 22 pages • 
  • by mvlot41 • 
  • uploaded  14-09-2020
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Summary Food Flavour Design (FQD-37806) - Complete course content
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Summary for the course Food Flavour Design (Wageningen University) Content: - Lipid oxidation - Fermentation - Maillard reaction - Flavour experience in the body - Taste and odour receptors - Impact of oral processing behaviour and oral physiology on flavour release and perception - Drivers of flavour perception - Flavour release as function of product formulation - Physics behind flavours - Flavour application - Impact of food product architecture and cross-modal interactions on flavou release ...

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  • Summary
  •  • 25 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  10-12-2020
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Principles of Entrepreneurship Lecture & Reading Notes
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This is the study guide for the Wageningen University course Principles of Entrepreneurship (BMO-22706). It includes in depth notes of every lecture AND reading featured in the course - and priced dirt cheap compared to other stuvia notes, quite the steal! Word format allows sections to be hidden by clicking the section title.

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  • Summary
  •  • 32 pages • 
  • by mariaclara • 
  • uploaded  06-10-2020
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Summary Food Structuring - Complete course content (grade: 8.5)
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Summary of the course Food Structuring (FPE-30306) at Wageningen University (Master Food Technology) Content of summary: - Food structures, building blocks and food properties - State diagram and the glass transition - Crystallization and matrix formation - Barrier technology - Emulsions: Principles and preparation - Structuring of biopolymer products Written in oktober 2020

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  • Summary
  •  • 16 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  15-10-2020
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Summary Food Ingredient Functionality - Polysaccharides part
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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 ...

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  • Summary
  •  • 10 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  13-10-2020
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