Food Chemistry Laboratory - A Manual for Experimental Foods, Dietetics, Food Scientists, Second

List of contents

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.

About the author

Connie M. Weaver, James R. Daniel

Summary

Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.

Product details

• Authors: James R. Daniel, Daniel James R., Connie M. Weaver, Connie M. (Purdue University Weaver, Connie M. Daniel Weaver
• Assisted by: Fergus M. Clydesdale (Editor of the series)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 31.12.2017
• EAN: 9781138426498
• ISBN: 978-1-138-42649-8
• No. of pages: 150
• Series: Contemporary Food Science
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General