The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists, 2nd ed
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Connie Weaver; James R Daniel
- ناشر : Boca Raton : CRC Press
- چاپ و سال / کشور: 2003
- شابک / ISBN : 9780203009529
Description
BOOK COVER; TITLE; COPYRIGHT; FOREWORD; THE AUTHORS; TABLE OF CONTENTS; 1 LITERATURE SEARCH; 2 EVALUATION OF FOODS; 3 OBJECTIVE METHODS; 4 SENSORY METHODS; 5 LABORATORY NOTEBOOK; 6 STYLE GUIDE FOR RESEARCH PAPERS; 7 INDIVIDUAL PROJECT; 8 LABORATORY: SENSORY EVALUATION OF FOODS; 9 LABORATORY: OBJECTIVE EVALUATION OF FOODS; 10 LABORATORY: PHYSICAL PROPERTIES OF FOODS; 11 LABORATORY: DISPERSION OF MATTER; 12 LABORATORY: LIPIDS; 13 LABORATORY: AMINO ACIDS, PROTEINS, AND MAILARD BROWNING; 14 LABORATORY: GELATIN; 15 LABORATORY: CARBOHYDRATES; 16 LABORATORY: FLOUR MIXTURES; 17 LABORATORY: PIGMENTS
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 introducti.
