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Advanced biochemical analysis of foods [Lecture notes] - Edition 2016-2017
Wierenga, P.A. \ Sforza, S. \ Schols, H. \ Brink, N. \ Ruth, S. van \ 2017

Used in course: FCH-31806 Advanced Biochemical Analysis of Foods
Advanced food chemistry [Lecture notes] - Edition 2017-2018
Wierenga, P.A. \ Hennebelle, M. \ Schols, H.A. \ Vincken, JP \ 2018

Used in course: FCH-30806 Advanced Food Chemistry
Enzymology for food and biorefinery [Lecture notes] - Edition 2015-2016
Gruppen, H. \ Janssen, A.E.M. \ Kabel, M.A. \ 2016

Used in course: FCH-31306 Enzymology for Food and Biorefinery
Fennema's food chemistry [Monograph] - 4th edTable of contents
Fennema, O.R. \ Damodaran, S. \ Parkin, K.L. \ 2008
food chemistry - foods - food composition - food - nutritive value - food biotechnology - food analysis - food quality

This edition introduces new contributors, recognized experts in their fields, for several chapter updates. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint.

Used in course: FCH-30806 Advanced Food Chemistry
Food chemistry : carbohydrates, proteins, phenolic compounds, enzymes [Lecture notes] - Edition 2017-2018
Diederen, J. \ Wierenga, P. \ Gruppen, H. \ Vincken, J.-P. \ Kabel, M. \ 2017

Used in course: FCH-20806 Food Chemistry
Food ingredient functionality [Lecture notes]
Beldman, G. \ Guppen, H. \ Linden, E. van der \ Sagis, L. \ Vincken, J.-P. \ Wierenga, P. \ Scholten, E. \ Schols, H. \ 2015
ingredients - food - physicochemical properties - mechanical properties - physical properties - gels - foams - emulsions - bioactive compounds

The class studies the relationships between the structure of raw materials and ingredients and their functionality. Functionality comprises physical, bio-active (health-promoting) and sensory properties. For the most important ingredients and raw material constituents, their contribution to the characteristics of the complex food matrix will be indicated. For bio-active compounds the focus will be on their potential activity in the human body, as well as on methods to retain the activity in the food.

Used in course: FCH-30306 Food Ingredient Functionality
Food properties and function [Lecture notes]
Diederen, J. \ Sala, G. \ Beek, T. van \ Stieger, M. A.. \ Verweij, M. \ 2017

Used in course: FCH-22308 Food Properties and Function
Food related allergies and intolerances [Lecture notes] - Edition 2017-2018
Wierenga, P.A. \ Savelkoul, H.F.J. \ Hamer, R.J. \ Wichers, H.J. \ 2017

Used in course: FCH-21806 Food Related Allergies and Intolerances
Voedingskundige aspecten van levensmiddelen [Lecture notes]
Wageningen Universiteit \ Wageningen Universiteit \ 2015
foods - nutrition

In this course the student will be acquainted with (possible) correlations between the prevention of major diseases and the consumption of specific components in the diet. The occurrence of these components in foods will be evaluated. In addition, the influence of processing and consumption on the function of these components will be discussed. Following the chemical structure and consumption of these nutrients/components a (tentative) correlation between the consumption and the prevention of diseases will be given.

Used in course: FCH-11306 Nutritional Aspects of Foods
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