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Advanced Food Science

This class was created by Brainscape user Delayne van Dijk. Visit their profile to learn more about the creator.

By: Delayne van Dijk
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Decks in this class (12)

Lecture 1
What are the 3 main microorganism...,
What is yeast 2,
What food is yeas important in 3
46  cards
Lecture 2
What are the 2 classifications of...,
What is the different between foo...,
What are the bacterias that cause...
62  cards
Lecture 3
What is the chilling storage temp...,
What are commercial values of chi...,
What does chilling do 3
75  cards
Lecture 4
When did canning start 1,
What is the purpose of canning 2,
What is an acid food what could c...
38  cards
Lecture 4 - Part 2
What are the ingredients for jams...,
Which fruits contain enough pecti...,
What fruits need to have commerci...
16  cards
Lecture 5
What is heat transfer governed by 1,
What are the different heating me...,
What is the difference between la...
53  cards
Lecture 6
What is ionizing radiation 1,
What is cold pasteurization 2,
What is the relationship between ...
22  cards
Lecture 7
What is the different between the...,
What is the difference between d ...,
What is a furanose and pyranose 3
55  cards
Lecture 7 - Part 2
What are the examples of browning...,
What is the schematic of maillard...,
What are melanoids 3
14  cards
Lecture 8
What are natural fats composed of 1,
What are the components of a fatt...,
What is the most common glyceride 3
65  cards
Lecture 9
What is the structure of an aa 1,
What of c o n h s is in proteins 2,
What is protein condensation 3
48  cards
Lecture 9 - Part 2
What contributes to the decrease ...,
What is salts relationship with e...,
What is an oxidoreductase 3
27  cards

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Advanced Food Science

  • Class purpose General learning

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