Food Technology Summaries

This free document provides extra explanations on the answers of the test exam Food Ingredient Functionality. About the subjects Polysaccharides, Proteins and Physcial aspects. Written in oktober 2020. Master Food Technology (Wageningen University and Research). Also have a look at my other summaries for this course!

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Exam (elaborations)
• 6 pages •
by bsc_msc_food_technology •
uploaded 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

Summary
• 16 pages •
by bsc_msc_food_technology •
uploaded 2020

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Wageningen University • Food Structuring

Summary Food Ingredient Functionality (complete course content!!)

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Contains three summaries for the course Food Ingredient Functionality (FCH-30306) at Wageningen University (Master Food Technology) - Polysaccharides summary - Proteins summary - Physics summary

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by bsc_msc_food_technology •
uploaded 2020

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Summary Food Ingredient Functionality - Physics part • Summary
Summary Food Ingredient Functionality - Polysaccharides part • Summary
Summary Food Ingredient Functionality - Protein part • Summary
Answers and explanation test exam (Food Ingredient Functionality) • Exam (elaborations)
Questions to practice exam Food Ingredient Functionality (Polysaccharides) • Flashcards
And more ….

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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Summary
• 6 pages •
by bsc_msc_food_technology •
uploaded 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 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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Summary
• 6 pages •
by bsc_msc_food_technology •
uploaded 2020

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Samenvatting Bakkerijtechnologie jaar 4 - Zoetwaren

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Samenvatting voor de sectorspecialisatie Bakkerijtechnologie wat gegeven wordt in het 4e jaar van de opleiding Voedingsmiddelentechnologie aan HAS Hogeschool. De onderwerpen die aan bod komen in deze samenvatting zijn: - Grondstoffen zoetwaren - Bereiding van zoetwaren (harde drups, caramel, toffees, fondant, marsepein, marshmallows, noga, gelen)

Summary
• 5 pages •
by bsc_msc_food_technology •
uploaded 2020

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HAS Den Bosch • Bakkerijtechnologie

Samenvatting Bakkerijtechnologie jaar 4 - Chocolade en Cacaoboteralternatieven

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Samenvatting voor de sectorspecialisatie Bakkerijtechnologie wat gegeven wordt in het 4e jaar van de opleiding Voedingsmiddelentechnologie aan HAS Hogeschool. De onderwerpen die aan bod komen in deze samenvatting zijn: - Cacaobonen en verwerking - Bereiding van cacaomassa - Bereiding van cacaopoeder - Bereiding van cacaoboter - Ingrediënten van chocolade - Productieproces van chocolade - Afwijkingen van chocolade - Cacaoboteralternatieven (CBA)

Summary
• 10 pages •
by bsc_msc_food_technology •
uploaded 2020

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HAS Den Bosch • Bakkerijtechnologie

Samenvatting Bakkerijtechnologie jaar 4 - Banket

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Samenvatting voor de sectorspecialisatie Bakkerijtechnologie wat gegeven wordt in het 4e jaar van de opleiding Voedingsmiddelentechnologie aan HAS Hogeschool. De onderwerpen die aan bod komen in deze samenvatting zijn: - Biscuit en koekjes (grondstoffen, typen, bereidingswijzen) - Cake en kapsel (grondstoffen, bereidingswijzen) - Soezen (grondstoffen, beslagbereiding, bakproces) - Krokante wafels (grondstoffen, beslagbereiding, bakproces) - Korst (grondstoffen, bereiding Frans en Hollands, bakpr...

Summary
• 9 pages •
by bsc_msc_food_technology •
uploaded 2019