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

科目：研究所、轉學考(插大)-食品化學與加工 | 年份：110年 | 選擇題數：0 | 申論題數：20

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所屬科目：研究所、轉學考(插大)-食品化學與加工

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申論題 (20)

(a) Slowly digestible starch

(b) Type 2 resistant starch

(c) Type 3 resistant starch

(d) Type 4 resistant starch

(a) Please describe the main steps of corn wet milling. (4%)

(b) What are the final products could be obtained from corn wet milling? (2%)

(c) How to produce the high fructose corn syrup from corn starch and what enzymes will be used for its production? (4%)

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%)

(a) Aspartame vs. Sucralose

(b) Alginate vs. Pectin

(c) Anthocyanin vs. Proanthocyanin

1. What is the process of making brewing soy sauce? Describe in brief about the science of soy sauce manufacturing process. (10%)

(a) What is hysteresis in food chemistry? (5%);

(b) Describe in brief regarding moisture sorption isotherm characteristics of food products. (10%)

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%)

(a) Acetone

(b) Acetic acid

(c) Potassium hydrogen phthalate

(d) Oleic acid

(e) Threonine