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Class Notes for Food Science at McGill University


MCGILLFDSC 230Varoujan YaylayanFall

FDSC 230 Lecture Notes - Vsepr Theory

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MCGILLFDSC 305Benjamin K SimpsonFall

FDSC 305 Lecture Notes - Lecture 4: Diacetyl, Phytol, Salami

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Oct. 4th: appearance/color, flavor: texture, smell/odor, taste, microbial load, nutritive value. Found mainly in plants: fruits and vegetables, blue-gr
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MCGILLFDSC 200Lawrence GoodridgeFall

FDSC 200 Lecture Notes - Lecture 1: Pasteurization, Chlorofluorocarbon

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MCGILLFDSC 305Benjamin K SimpsonFall

FDSC 305 Lecture Notes - Lecture 11: Flavor, New Born, Protease

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Substances added to foods to make them part of the food or alter the characteristics of the food. Based on that, we have 2 types: (presentation) Emulsi
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MCGILLFDSC 305Benjamin SimpsonFall

FDSC 305 Lecture Notes - Lecture 18: Canadian Food Inspection Agency

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MCGILLFDSC 200Lawrence GoodridgeFall

FDSC 200 Lecture Notes - Lecture 17: Batch Processing, Data Logger, Joule Heating

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Thermal processing: assuming that there are 1 000 000 (106) spores in a can, a thermal process that results in the reduction of the spore population by
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MCGILLFDSC 300GeorgeFall

FDSC 300 Lecture Notes - Lecture 5: Relative Permittivity, Nuclear Magnetic Resonance, Diethanolamine

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Involve recovery of water by distillation process and then the measurement of the volume of water. Food sample mixed with distillation solvent, toluene
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MCGILLFDSC 300Dr.Saji GeorgeFall

FDSC 300 Lecture Notes - Lecture 7: Potassium Sodium Tartrate, Biuret, Phosphorus Pentoxide

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MCGILLFDSC 300GeorgeFall

FDSC 300 Lecture Notes - Lecture 6: Muffle Furnace, Hydrogen Peroxide, Alkalinity

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Water activity water activity is the ratio of the vapor pressure of water in a food (p) to the vapor pressure of water po) at the same temperature and
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MCGILLFDSC 305Benjamin K SimpsonFall

FDSC 305 Lecture Notes - Lecture 12: Thiophosgene, Naringin, Taste Bud

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Sensation elicited by food material in mouth and nasal cavity. Concentration and solubility in the saliva = important. It is sensed by taste bud locate
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MCGILLFDSC 300Dr.Saji GeorgeFall

FDSC 300 Lecture 6: protein analysis

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Properties/processing: protein content affect properties of food (ex: gelatin, gluten); role in processing; how they will interact. %crude protein = to
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MCGILLFDSC 300GeorgeFall

FDSC 300 Lecture 1: Notes Food Analysis lecture1-4

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1- government/industrial regulations and recommendations ensure wholesomeness and safety of food, nutritional composition of foods, enable fair industr
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