Experimental Food Science

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Experimental Food Science

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Author :
language : en
Publisher: Academic Press
Release Date : 2012-12-02

Experimental Food Science written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. - Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods - Suggested exercises at the end of each chapter provide students with needed experience in designing experiments - Extensive bibliographies of food science literature - Appendix of basic formulas and procedures

Food Science And Experimental Foods

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Author : M. Swaminathan
language : en
Publisher:
Release Date : 1979

Food Science And Experimental Foods written by M. Swaminathan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Food categories.

Statistical Methods For Food Science

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Author : John A. Bower
language : en
Publisher: John Wiley & Sons
Release Date : 2009-11-09

Statistical Methods For Food Science written by John A. Bower and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-09 with Technology & Engineering categories.

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.

The Food Chemistry Laboratory

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Author : Connie M. Weaver
language : en
Publisher: CRC Press
Release Date : 2003-02-26

The Food Chemistry Laboratory written by Connie M. Weaver and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-02-26 with Medical categories.

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

Experiments In Unit Operations And Processing Of Foods

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Author : Maria Margarida Cortez Vieira
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-10-20

Experiments In Unit Operations And Processing Of Foods written by Maria Margarida Cortez Vieira and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-20 with Technology & Engineering categories.

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

Food Science Chemistry And Experimental Foods

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Author : M. S. Swaminathan
language : en
Publisher:
Release Date : 1987

Food Science Chemistry And Experimental Foods written by M. S. Swaminathan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with categories.

Food Science Experiments And Applications

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Author : M. Sethi
language : en
Publisher: CBS Publishers & Distributors Pvt Limited, India
Release Date : 2019-05-30

Food Science Experiments And Applications written by M. Sethi and has been published by CBS Publishers & Distributors Pvt Limited, India this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-30 with Medical categories.

This book provides a scientific basis for the changes that are observed in foods as they occur in nature and during cooking and processing under laboratory conditions. It offers the first practicaI experience in food silence and deals with the basic reactions and changes that take place in foods when combined, cooked, treated and stored for use as required. It is divided into six units comprising chapters dealing with the structure, composition and properties of foods, rich carbohydrates, proteins and fats, food preservation methods, food adulterants, their detection and prevention of adulteration. along with the techniques of food evaluation. There are plenty of experiments in each chapter, followed by practice exercises designed to enhance the knowledge of students In the science of food and its applications to everyday food preparation. These have been further highlighted through colour plates to enable the student to relate them to traditional foods prepared and consumed in India. The colour plates present some foods and dishes prepared using the properties of food components to advantage. The exercises present ideas for designing more experiments and encourage creative thinking, providing a practical, Interesting and motivating experience for the students, teachers and all with the production and service of food.

The Kitchen As Laboratory

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Author : César Vega
language : en
Publisher: Columbia University Press
Release Date : 2012-01-31

The Kitchen As Laboratory written by César Vega and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-31 with Cooking categories.

“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food. “Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50

Food Futures

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Author : Gemma Warriner
language : en
Publisher: Promopress
Release Date : 2020-04

Food Futures written by Gemma Warriner and has been published by Promopress this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04 with Cooking categories.

This compilation of food design projects illustrates the possibilities new technologies provide to designers and the ways society perceives food.

Bubbles In Food 2

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Author : Grant Campbell
language : en
Publisher: Elsevier
Release Date : 2016-06-11

Bubbles In Food 2 written by Grant Campbell and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-11 with Technology & Engineering categories.

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original Bubbles in Food book published in 1999. This new title brings together up-to-date information on the latest developments in this fast moving area. Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties and behavior. These techniques and approaches provide stimulus for new product development or for enhancing the understanding of the manufacture of existing products, leading to enhanced quality and greater product differentiation. Bubbles in Food 2: Novelty, Health and Luxury aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.