Bücher online kaufen
|
| Der Artikel wird am Ende des Bestellprozesses zum Download zur Verfügung gestellt. |
The Food Chemistry Laboratory
A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Langbeschreibung
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.
Inhaltsverzeichnis
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.
Connie M. Weaver, James R. Daniel
ISBN-13:
9781420058307
Veröffentl:
2003
Seiten:
152
Autor:
Connie M. Weaver
eBook Typ:
PDF
eBook Format:
EPUB
Kopierschutz:
0 - No protection
Sprache:
Englisch
95,99 €*
Lieferzeit: Sofort lieferbar
Alle Preise inkl. MwSt.