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110年 - 110 國立臺灣大學_碩士班招生考試_農業化學研究所乙組:食品化學與加工#100720
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2. Please answer the following questions related to the corn refining.
(a) Please describe the main steps of corn wet milling. (4%)
相關申論題
(b) What are the final products could be obtained from corn wet milling? (2%)
#421719
(c) How to produce the high fructose corn syrup from corn starch and what enzymes will be used for its production? (4%)
#421720
3. Please describe the principle and processes of Asian noodle (e.g. alkaline yellow noodle) and Pasta (e.g. spaghett) making, respectively (6%), Please compare the flour characteristics/qualities required for making these two types of noodle. (4%)
#421721
(a) Aspartame vs. Sucralose
#421722
(b) Alginate vs. Pectin
#421723
(c) Anthocyanin vs. Proanthocyanin
#421724
1. What is the process of making brewing soy sauce? Describe in brief about the science of soy sauce manufacturing process. (10%)
#421725
(a) What is hysteresis in food chemistry? (5%);
#421726
(b) Describe in brief regarding moisture sorption isotherm characteristics of food products. (10%)
#421727
3. To determine the fat content of a semi-moist food by the Soxhlet method, the food was first vacuum oven dried. The moisture of the product was 25%. The fat in the dried food was determined by the Soxhlet method. The fat content of the dried food was 13.5%. Calculate the fat content of the original semi-moist product. (10%)
#421728
相關試卷
110年 - 110 國立台灣海洋大學_碩士班招生考試_食品科學系碩士班生物科技組：食品化學與食品加工#103771
110年 · #103771
110年 - 110 國立臺灣大學_碩士班招生考試_農業化學研究所乙組:食品化學與加工#100720
110年 · #100720
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