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Biochimie alimentaire
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Courses
Institut des Sciences de la Nature et de la Vie
Département des Sciences Biologiques et Agricoles
L3: Agronomie
S5: Agronomie
Biochimie alimentaire
Course content
Tab 2
Tab 1
Topic outline
General
Chat & Forum
About the Lecturer
Author's presentation
File
Subject Taught
Subject Taught
Lesson
Course Objectives
Course Objectives
File
Recommended Prerequisites
Recommended Prerequisites
Lesson
Course contents
Course contents
File
Introduction
Introduction
File
Course chapters
Chapter 01: Wter in food PPT
File
Chapter 02: Protiens in food
File
Chapter 03: Lipids or Fats
File
Chapter 04 : Carbohydrates in Food
File
Chapter 05: Food systems
File
Tutorials work
Water in food & water activity
File
Adsorption isotherm
File
Proteins in food
File
TD04 Lipids and Carbohydrates
File
Practical work
PWN° 01: DETERMINATION OF WATER CONTENT BY OVEN DRYING METHOD
File
PWN°02 : EFFECT OF WATER ACTIVITY ON NON-ENZYMATIC BROWNING IN DIFFERENT FOOD MATRICES
File
PWN°03 : Protein quantification using the Biuret Method
File
