Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Food Gels
Code
FE 354
Course Info
The mechanism of gel formation. Characteristics of food gels: agar, alginates, casein, egg protein gel, gelatin, mixed polymer gels, muscle proteins, pectin, whey proteins. Commercial production of gels. Use of gels in food industry.
Credit
2
ECTS
2
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