Exams are coming!
Get ready with premium notes and study guides!

Class Notes for FD SC 4070 at Clemson University

CLEMSON UFD SC 4070CarrawayFall

FD SC 4070 Lecture Notes - Lecture 1: Brown Sugar, Sour Cream, Staling

OC15137587 Page
9 Nov 2017
0
Yeast bread bread made with yeast, which produces carbon dioxide gas through the process of fermentation, causing the bread to rise. Quick bread bread
View Document
CLEMSON UFD SC 4070CarrawayFall

FD SC 4070 Lecture Notes - Lecture 8: Acesulfame Potassium, Aspartame, Saccharin

OC15137586 Page
9 Nov 2017
0
4 kcal/g: sucrose, (cid:498)table sugar(cid:499), derived from sugar cane or sugar beets glucose, also known as dextrose, basic building block of most
View Document
CLEMSON UFD SC 4070CarrawayFall

FD SC 4070 Lecture Notes - Lecture 5: Hydrogen Sulfide, Glycogen, Maillard Reaction

OC15137587 Page
9 Nov 2017
0
In the packaging of meat, there are two factors of major importance: color: microbiology. Due to the fact that water activity of chilled meat is very h
View Document
CLEMSON UFD SC 4070CarrawayFall

FD SC 4070 Lecture Notes - Lecture 2: Dietary Fiber, Viscous Liquid, Amylopectin

OC151375812 Page
9 Nov 2017
0
Each caryopsis has a: protective outer husk, bran covering, starchy endosperm, germ. Husk also called chaff: protects the grain from environmental fact
View Document
CLEMSON UFD SC 4070CarrawayFall

FD SC 4070 Lecture Notes - Lecture 4: Olestra, Soybean, Margarine

OC15137585 Page
9 Nov 2017
0
Most abundant sources of fat in our diet comes from meat and dairy. Most food products have a source of fat added to them. Manufacturers add fats to fo
View Document
CLEMSON UFD SC 4070CarrawayFall

FD SC 4070 Lecture Notes - Lecture 3: Chocolate Milk, Poise, Calcium Chloride

OC15137586 Page
9 Nov 2017
0
View Document
CLEMSON UFD SC 4070CarrawayFall

FD SC 4070 Lecture Notes - Lecture 6: Bacon, Blue Cheese, Garlic

OC15137584 Page
9 Nov 2017
0
View Document
View all professors (1+)

Class Notes (1,100,000)
US (480,000)
Clemson U (3,000)
FDSC (40)
FD SC 4070 (7)