Food Technology - Functional Qualities of Food

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16.17 MB   |   52 pages

PRODUCT DESCRIPTION

This PowerPoint examines some of the functional properties of food and identifies the factors that affect the functional properties of food.
• It examines the functional properties of PROTEINS and their role in denaturing, coagulation, gelation, foaming and browning.
• It examines the functional properties of FATS/LIPIDS and their role in emulsifying and aerating.
• It examines the functional properties of CARBOHYDRATES in gelatinising, dextrinising, caramelising and crystallising.
The PowerPoint has excellent links to practical demonstrations and is a must for anyone teaching Food Technology or Home Economics.
Total Pages
52
Answer Key
N/A
Teaching Duration
N/A

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Food Technology - Functional Qualities of Food
Food Technology - Functional Qualities of Food
Food Technology - Functional Qualities of Food
Food Technology - Functional Qualities of Food