Textbook Notes for Food, Nutrition and Health at University of British Columbia (UBC)

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UBCFNH 250Gail HammondWinter

Ch. 7 Fluids and Electrolytes

OC160116 Page
26 Sep 2011
48
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UBCFNH 250Gail HammondWinter

Ch. 2

OC160111 Page
26 Sep 2011
34
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UBCFNH 250Gail HammondWinter

Ch. 8 antioxidants

OC160116 Page
26 Sep 2011
30
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UBCFNH 250Gail HammondWinter

Ch. 1 Role of Nutrition

OC160112 Page
26 Sep 2011
44
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UBCFNH 200Azita Madadi- NoeiFall

Lesson 4- Activities.docx

OC665803 Page
13 Nov 2012
45
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UBCFNH 200Nooshin Alizadeh- PasdarFall

FNH 200 Chapter Notes -Penicillium Camemberti, Camembert, Swiss Cheese

OC1383305 Page
6 Aug 2013
22
Fermentation, plant and animal breeding, cell and tissue culture, genetic engineering (health canada) Chymosin = principle milk-clotting enzyme in bovi
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UBCFNH 200Nooshin Alizadeh- PasdarFall

FNH 200 Chapter Notes -Functional Food, Nutraceutical, Dietary Fiber

OC1383302 Page
6 Aug 2013
21
Module 13: trends in food for nutrition and health. Often used interchangeably but have different definitions. Refer to foods with positive impact on h
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UBCFNH 200Azita Madadi- NoeiWinter

FNH 200 Chapter Notes - Chapter 9: Lactobacillales, Xanthan Gum, Sourdough

OC9449725 Page
1 Feb 2019
0
Includes fermentation, plant/animal breeding, cell/tissue culture, antibiotic production, ge. Vitamins: mos used for fermentation, enzymes, flavouring
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UBCFNH 200Azita Madadi- NoeiSummer

FNH 200 Chapter Notes - Chapter 1: Food Microbiology, Food Science, Food Engineering

OC13323673 Page
8 May 2019
0
Food chemistry: deals with the composition, structure and properties of food, as well as the chemistry of changes that occur during processing. Food an
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UBCFNH 250Gail HammondWinter

Ch. 4 Carbohydrates

OC160114 Page
26 Sep 2011
41
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UBCFNH 200Chan JudySpring

FNH 200 Chapter Notes - Chapter 1: Creative Commons License, Trans Fat, Dried Fruit

OC4280968 Page
17 Apr 2015
38
In this lesson we will define the field of food science, and discuss the size and scope of the food industry in canada. We will take a look at food pro
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UBCFNH 200Azita Madadi- NoeiSummer

FNH 200 Chapter Notes - Chapter 2: Maillard Reaction, Caramelization, Organic Acid

OC13323676 Page
9 May 2019
0
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