Experiments in food technology -Nguyễn Thị Hiền (CB)

The Food Technology Experimental Book is compiled for the teaching of “Experimental Food Processing Technology”, which is a compulsory subject within the technical knowledge block in the framework published by the Ministry of Education Training for Students in the Food Technology Industry, HCMUT, VNUHCM. The objective of the course is to equip students with practical knowledge, namely to examine the factors that influence the technological process of producing certain food products: cakes, starches, meat, beverages, vegetables, etc.

EXPERIMENT 1. Clear fruit juice production technology
EXPERIMENT 2. Fruit in syrup (canned fruit) processing technology
EXPERIMENT 3. Fruit gummy processing technology
EXPERIMENT 4. Production of stearin from palm oil
EXPERIMENT 5. Mayonnaise processing technology
EXPERIMENT 6. Production of starch
EXPERIMENT 7. Maltose syrup processing technology
EXPERIMENT 8. Biscuit processing technology
EXPERIMENT 9. Sponge cake processing technology
EXPERIMENT 10. Cupcake processing technology
EXPERIMENT 11. Noodle production technology
EXPERIMENT 12. Soy milk production
EXPERIMENT 13. Yoghurt processing technology
EXPERIMENT 14. Vietnamese pork bologna processing technology
EXPERIMENT 15. Restructured whole-tissue meat processing by hot-set binding technology
EXPERIMENT 16. Canned meat product processing technology