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

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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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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 - Protein part

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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...

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  •  • 6 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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  •  • 10 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  13-10-2020
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Summary Food Ingredient Functionality - Physics part

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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

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  •  • 6 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  08-10-2020
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