Fch30306 - Samenvattingen, Aantekeningen en Examens

I have summarized the content of the polysaccharide part of the reader for the course Food Ingredient Functionality (FCH30306). Together with the summary of the knowledge clips (see my other uploads), it form a great preparation for the polysaccharide part of the exam. Good luck studying!

This is a complete summary of the course Food Ingredient Functionality. Includes a summary from the reader, lecture slides, and lecture notes.

This document contains the LabSim report for the identification of the following polysaccharides: PS1, PS6 and PS8. In this document you can find a structural approach of the identification. It is a formal, scientific report , containing an abstract, introduction, approach section, results & discussion, conclusion and an Appendix.

I have summarized the contents of the knowledge clips for polysaccharides. This document, together with the content of the reader, will prepare you for the polysaccharide part of the exam! Good luck studying :)

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 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...

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!

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

This summary covers the reader (Food Ingredient Functionality), the tutorials and knowledge clips given during this course.