Experimental Foods Laboratory Manual
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Experimental Foods
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Author : Margaret McWilliams
language : en
Publisher: Pearson
Release Date : 2016-02-29
Experimental Foods written by Margaret McWilliams and has been published by Pearson this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-29 with Cooking categories.
Experimental Foods Laboratory Manual In Materials Science And Engineering
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Author : Issam S. Jalham
language : en
Publisher:
Release Date : 2002
Experimental Foods Laboratory Manual In Materials Science And Engineering written by Issam S. Jalham and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Food categories.
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
Food Chemistry
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Author : Dennis D. Miller
language : en
Publisher: John Wiley & Sons
Release Date : 2022-03-15
Food Chemistry written by Dennis D. Miller 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 2022-03-15 with Technology & Engineering categories.
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
The Food Chemistry Laboratory
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Author : Connie M. Weaver
language : en
Publisher: CRC Press
Release Date : 1996-03-27
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 1996-03-27 with Technology & Engineering categories.
The Food Chemistry Laboratory illustrates chemical and physical properties and behavior of food constituents and additives. It is filled with guides and experiments, and its unique design allows you to structure individualized laboratories. Directions for independent research in food chemistry are also included. UNDERSTAND PHYSICAL AND CHEMICAL PROPERTIES THROUGH LABORATORY EXPERIMENTS Unlike most food chemistry manuals that deal with food analysis, The Food Chemistry Laboratory focuses on the physical and chemical properties of foods and ingredients. Twelve planned laboratory sessions cover a wide range of experiments that teach basic principles of food chemistry. Choose the number and order of sessions and experiments to be performed-this flexible format allows you to create your own laboratory sessions. Laboratory sessions investigate topics such as sensory and objective evaluations of foods, physical properties of foods, dispersion of matter, lipids, amino acids, proteins, Maillard Browning, gelatin, carbohydrates, and much more. COMPLETE WITH VALUABLE GUIDELINES AND EQUIPMENT GUIDE A detailed equipment guide describes the uses and operation instructions for 21 instruments commonly used to evaluate food properties. Instruction on sensory evaluation of foods is also provided. The equipment guide covers the Brookfield viscometer, penetrometer, water activating system, texture analyzer, hydrometer, and pH meter, just to name a few. And there's more! The Food Chemistry Laboratory contains information on accessing food chemistry literature, research proposal preparation, guides for 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 testings experiment. This is a must-have manual for students of food science, nutrition, and dietetics-anyone who needs to know sensory and objective methods, equipment procedures, and how to conduct independent research in food chemistry.
Food Engineering Laboratory Manual
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Author : Gustavo V. Barbosa-Canovas
language : en
Publisher: CRC Press
Release Date : 2017-11-13
Food Engineering Laboratory Manual written by Gustavo V. Barbosa-Canovas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-13 with Technology & Engineering categories.
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .
Foods
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Author : Margaret McWilliams
language : en
Publisher:
Release Date : 2017
Foods written by Margaret McWilliams and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Cooking categories.
This title will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives.
Food Engineering Laboratory Manual
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Author : Gustavo V. Barbosa-Canovas
language : en
Publisher: CRC Press
Release Date : 1997-05-22
Food Engineering Laboratory Manual written by Gustavo V. Barbosa-Canovas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-05-22 with Technology & Engineering categories.
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .
A Laboratory Manual Of Foods And Cookery
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Author : Emma B. Matteson
language : en
Publisher: Forgotten Books
Release Date : 2015-06-25
A Laboratory Manual Of Foods And Cookery written by Emma B. Matteson and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-25 with Cooking categories.
Excerpt from A Laboratory Manual of Foods and Cookery Teaching experience has shown the need of a textbook approaching the study of foods and cookery through experimental work in chemistry, bacteriology, and biology. In this book, therefore, under each topic a considerable number of experiments will be found. The performance of these experiments and the answering of the questions which arise from them will give the student a firsthand acquaintance with the leading characteristics of each kind of food, will furnish a basis for the discussion of the procedures used in cookery, and should give her such a grasp of the principles involved as will enable her to work without recipes, or to develop her own. The attainment of such mastery on the part of the student is, however, greatly facilitated by practice with a considerable number of recipes which have already been thoroughly tested, just as in other experimental sciences, the student is taught in part through practice with explicit and workable laboratory directions. Hence, in addition to the experiments, the present work will be found to contain thoroughly tested recipes in adequate number and variety to permit of choice. It has also seemed wise to include a considerable number of "score cards" to facilitate judgment of the finished product; and of illustrative calculations of nutritive values of typical cooked foods. Each chapter has been made sufficiently complete in itself so that the topics may be taken up in any desired sequence and not necessarily in the order followed in the book. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Food Chemistry
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Author : Dennis D. Miller
language : en
Publisher: Wiley-Interscience
Release Date : 1998-04-20
Food Chemistry written by Dennis D. Miller and has been published by Wiley-Interscience this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04-20 with Technology & Engineering categories.
A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science and technology. Based on Professor Dennis D. Miller's popular food chemistry course at Cornell University, it is appropriate for courses offered at both the undergraduate and graduate levels. From buffer systems to enzymatic browning, chemical leavening to meat tenderizers, it covers all topics generally addressed in contemporary food chemistry courses. Chapters feature: * A concise review of important chemical principles * Chemical structures and equations * An experiment illustrating several key aspects of the topic under discussion * A list of apparatus, instruments, reagents, and other materials required to perform the experiment * Illustrated, step-by-step instructions on how to perform the experiment * Data analysis tips and spreadsheet information (where appropriate) * Extensive problem sets to help reinforce key concepts and processes covered * Useful formulas, equations, and calculations * Extensive references to supplementary readings Companion Web site: Access this site by visiting www.wiley.com/ The Food Chemistry: A Laboratory Manual companion Web site features: * Valuable supplemental material * References from the Manual * Links to other food chemistry sites * Study questions and answers * Lab report templates