Food Ingredient Functionality (FCH-30306)

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 ...

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

Summary cases and exercises of course Food Ingredient Functionality (FIF) at wur

Summary lectures and reader Emulsions and foams of course Food Ingredient Functionality (FIF) at wur

Summary lectures and reader Food Polysaccharides of course Food Ingredient Functionality (FIF) at wur

Summary lectures and reader Food Proteins of course Food Ingredient Functionality (FIF) at wur

Summary lectures and reader interactions in food of course Food Ingredient Functionality (FIF) at wur

Summary lectures and reader rheology and gels of course Food Ingredient Functionality (FIF) at wur

Summary lectures and reader Biofunctional ingredients of course Food Ingredient Functionality (FIF) at wur