Food Chemistry Laboratory

A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

AvConnie M. Weaver,James R. Daniel

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PDF, Engelska, 2003

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Beskrivning

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many

Produktinformation

Utgivningsdatum:2003-02-26
Språk:Engelska
Filformat:PDF
Kopieringsskydd:LCP
ISBN:9781420058307
Förlag:Taylor & Francis Inc
Upplaga:2
Serie:Contemporary Food Science

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Connie M. Weaver, James R. Daniel

Recensioner i media

"…well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. …a valuable resource to anyone working in food science."- in InformABOUT THE FIRST EDITION:"…a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors."- C.S. Shoemaker in J. Food Biochemistry

Innehållsförteckning

Literature Search. Evaluation of Foods. Objective Methods. Sensory Methods. Laboratory Notebook. Style Guide for Research Paper. Individual Project. LABORATORY: Sensory Evaluation of Foods. Laboratory Objective Evaluation of Foods. Physical Properties of Foods. Dispersion of Matter. Lipids. Amino Acids, Proteins, and Maillard Browning. Gelatin. Carbohydrates. Flour Mixtures. Pigments. Pectin. Synthesized Carbohydrate Food Gums. Equipment Guide. Appendix. Index.