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Class Notes for Food Science at University of Guelph

Food Science
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FOOD 2010 Lecture 7: p08

Soy protein and coronary heart disease. Based on the FDAs conclu...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 6: p01

Final Exam Break Down: Part A consists of 51 general questio...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 5: p05

Enrichment denotes the addition of nutrients lost during processing...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 4: p06

On what basis is toxicity determined: Animal feeding studies, or th...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 5: p10

heat, energy exists in many forms, such as chemical, electrical, me...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 5: p07

In addition to the nutrition information contained in the Nutrit...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 4: p02

The Canadian food production and processing industry Is regulate...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 4: p102

Sensory viscosity: related to force required to draw fluid food fro...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 6: p103

o Due to chemical differences, fats vary with respect to melting be...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 4: p63

Mechanically deboned meat such as poultry can have contaminants ad...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 4: p60

Chemotrophs can be subdivided into: o Lithotrophic require inorgan...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 4: p59

Found just about everywhere in nature (soil, air, water and the in...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 2: p50

- unfolding of the tertiary (3D folded) structure of a protein, usu...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 4: p41

Chapter 5 (pg 120153) + Challenge and Fat Replacers (pg 7982) Chapt...

Food Science
FOOD 2010
Massimo Marcon
FOOD 2010 Lecture 4: p36

Crystals are composed of the fats triglycerides ...

Food Science
FOOD 2010
Massimo Marcon
Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. A...

ANAT - Anatomy
ANAT 14
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