The Food Chemistry Laboratory (2nd Ed.) A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition Contemporary Food Science Series
Auteurs : Weaver Connie M., Daniel James R.
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 cases, without requiring extensive student laboratory facilities, the authors include 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.
Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.
Date de parution : 08-2017
21x28 cm
Date de parution : 02-2003
Ouvrage de 138 p.
21x28 cm
Thèmes de The Food Chemistry Laboratory :
Mots-clés :
Seed Displacement; Methocel K4; Percent Soluble Solids; Graduated Cylinder; Watch Glasses; Custard Cup; Vernier Calipers; Gluten Development; Oxidative Rancidity; Maillard Browning; Moisture Content; Methocel A4; Cooked Starch Paste; Waxy Cornstarch; Review American; Cold Deionized Water; Gelatin Disperses; American Chemical Society; Polyoxyethylene Sorbitan Monopalmitate; Starch Pastes; Sucrose Ester; Control Gelatin; Gum Particles; Distilled Water; Low Methoxyl Pectin Gels