Connie M. Weaver, James R. Daniel

The Food Chemistry Laboratory

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

• Broschiertes Buch

Produktbeschreibung

A laboratory course in food chemistry is required for food science and dietetics majors, as well as some nutrition majors. A popular book in its first edition, The Food Chemistry Laboratory, 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 without requiring extensive student laboratory facilities, it includes new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.

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Produktdetails

• Verlag: CRC Press
• 2. Auflage
• Seitenzahl: 150
• Erscheinungstermin: 26. Februar 2003
• Englisch
• Abmessung: 280mm x 216mm x 8mm
• Gewicht: 397g
• ISBN-13: 9780849312939
• ISBN-10: 0849312930
• Artikelnr.: 21849634

Autorenporträt

Connie M. Weaver, James R. Daniel

Inhaltsangabe

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.