Functional Foods: Complete H1 (85) Notes

Description

H1 notes covering all the lecture and tutorial materials that are examinable. I have included important points + summaries that are critical for the exams at the end of each topic. I have also made my own tables to better classify and understand the topics. Other important notes and frequently asked questions such as Similarities and Differences/ Advantages and Disadvantages have been filtered and refined. I hope that these notes will help you achieve a high H1! Topics included: 1. Protein a) Protein types and structures b) Protein-water interactions c) Protein hydration & stability d) Protein food systems 2. Carbohydrates 3. Polysaccharides a) Starch (Amylose + Amylopectin) b) Resistant starch c) Cellulose d) Lignan e) Hemicellulose f) B-glucans g) Pectins h) Gums i) Alginates j) Carrageenans 4. Dietary fibres 5. Dietary Phenolic Compounds 6. Lipids