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National University of Singapore

Food Science & Technology

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FST 1101
- Titratable acidity of foods
- Plant pigments
FST 2106
- Antioxidants in plants
- Freezing stability of prawns
FST 3103
- Drying
- Freezing
FST 4102
- Membrane separation
- Ultrasound processing
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Plant pigments

Determine the stability of chlorophyll under different treatment

Determine the colour changes in anthocyanin at different pH

Separate pigments from green leafy vegetables

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