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Main content start

HEc / TL – Learning and Teaching Resources – Food Science and Technology – Food Preparation and Processing – STEM in Food Science

 

Description
View or download
  • Starches in Food
pdf
  • Proteins
pdf
  • Fruits and Vegetables 
pdf
  • Flours and Flour Mixtures
pdf
  • Sugars
pdf
  • Molecular Gastronomy
pdf
  • Sensory Evaluation
pdf
  • Time Plan on Conducting Food Test – Gelatinisation of Starch
doc

  • Laboratory Manual and Videos:
    1. (1)
      Making of Blueberry Sauce
    2. (2)
      Observe Gelatinisation of Starch by Adding Hot Water
    3. (3)
      Making of Marshmallow
    4. (4)
      Factors Affecting Egg Coagulation
    5. (5)
      Effects of Heating Temperature on Egg Doneness
    6. (6)
      Browning Reactions in Apples
    7. (7)
      Heating of Green Vegetables
    8. (8)
      Maillard Reaction in Onions
    9. (9)
      Observe the Reaction of Biological and Chemical Raising Agents in Water
    10. (10)
      Functions of Different Raising Agents in Muffins
    11. (11)
      Effects on Sponge Cake with Different Amounts of Sugar
    12. (12)
      Effects on Bread Dough with Different Amounts of Salt
    13. (13)
      Effects on Pound Cake with Different Amounts of Egg
    14. (14)
      Caramelisation of Sucrose and Fructose
    15. (15)
      Making of Soya Milk Spaghetti
    16. (16)
      Making of Olive Oil Powder
    17. (17)
      Making of Coffee Caviar
doc