Basic Information
Lipids in Food# Structure, Properties and Uses in Food, Reactions,_nutritional Aspects, Structured Lipids. Lipids Oxidation, Antioxidats and Carotenoids. Carbohydrates# Properties, Derivatives. Polysaccharides and Dietary Fibers# Structure, Properties and Uses in Food. Maillard Browning And Its Nutritional Aspects, Enzymatic Browning. Amino Acids, Peptides and Proteins in Food Systems. Uses Enzymes In The Food Industry. Water Activity and Its Influence On The Kinetics of Reactions in Foods.
Faculty: Biotechnology and Food Engineering
|Undergraduate Studies
Pre-required courses
(125801 - Organic Chemistry and 134019 - Introduction to Biochemistry and Enzimol)
Semestrial Information
Weekly Hours
3 Academic Credit • 3 Lecture Hours
Responsible(s)
Ayelet Fishman
Notes
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קבוצה 77 סגורה לסיניים בלבד
Exams
Session A: 18-09-2024 Session B: 27-10-2024Registration Groups
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Weekly Hours
3 Academic Credit • 3 Lecture Hours
Responsible(s)
Ayelet Fishman
Notes
-
קבוצה 77 סגורה לסיניים בלבד
Registration Groups
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Weekly Hours
3 Academic Credit • 3 Lecture Hours