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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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FREE Notes Food Chemistry - Knowledge clips Proteins

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Free document that contains notes about the knowledge clips about Proteins.

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  • College aantekeningen
  •  • 8 pagina's • 
  • door bsc_msc_food_technology • 
  • geupload  2021
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FREE Notes Food Chemistry - Knowledge clips Lipids

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Free document that contains notes about the knowledge clips about Lipids.

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  • College aantekeningen
  •  • 7 pagina's • 
  • door bsc_msc_food_technology • 
  • geupload  2021
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FREE Notes Food Chemistry - Knowledge clips Carbohydrates

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Free document that contains notes about the knowledge clips about Carbohydrates.

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  • College aantekeningen
  •  • 7 pagina's • 
  • door bsc_msc_food_technology • 
  • geupload  2021
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Summary Advanced Molecular Gastronomy - Chemistry AND Physics - complete course content!

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Bundle of 2 summaries (discount!): - Advanced Molecular Gastronomy - Chemistry part - Advanced Molecular Gastronomy - Physics part

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  • Voordeelbundel
  •  • 2 items • 
  • door bsc_msc_food_technology • 
  • geupload  2021
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Summary Advanced Molecular Gastronomy - Physics part

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Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Physics part (lectures, knowledge clips, reader): The subjects are: - Basic physical concepts in food matrices - Ice cream - Chocolate - Water diffusion in bread - Bakery products - Dissolution of powders - Cooking techniques - Flavour release

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  •  Voordeelbundel
  • Samenvatting
  •  • 18 pagina's • 
  • door bsc_msc_food_technology • 
  • geupload  2021
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Summary Advanced Molecular Gastronomy - Chemistry part

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Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Chemistry part. Subjects are: - Taste perception - Bitterness in beer - Umami and taste enhancement - Sweetness and sweeteners - Astringency - Beer foam - Bubbles in bread - Crystal control in ice cream

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  •  Voordeelbundel
  • Samenvatting
  •  • 13 pagina's • 
  • door bsc_msc_food_technology • 
  • geupload  2021
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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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  • Samenvatting
  •  • 25 pagina's • 
  • door bsc_msc_food_technology • 
  • geupload  2020
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Questions to practice exam Food Ingredient Functionality (Physics)

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  • Oefenvragen
  •  • 84 items • 
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  • geupload  2020
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Questions to practice exam Food Ingredient Functionality (Proteins)

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  • Oefenvragen
  •  • 83 items • 
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  • geupload  2020
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Questions to practice exam Food Ingredient Functionality (Polysaccharides)

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  • Oefenvragen
  •  • 108 items • 
  • door bsc_msc_food_technology • 
  • geupload  2020
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