The Food Chemistry Laboratory - Weaver Connie M.; Daniel James R. | Libro Crc Press 02/2003 - HOEPLI.it


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weaver connie m.; daniel james r. - the food chemistry laboratory

The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 02/2003
Edizione: Edizione nuova, 2° edizione





Note Editore

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.




Sommario

Literature SearchEvaluation of FoodsObjective MethodsSensory MethodsLaboratory NotebookStyle Guide for Research PaperIndividual ProjectLaboratorySensory Evaluation of FoodsObjective Evaluation of FoodsPhysical Properties of FoodsDispersion of MatterLipidsAmino Acids, Proteins, and Maillard BrowningGelatinCarbohydratesFlour MixturesPigmentsPectinSynthesized Carbohydrate Food GumsEquipment GuideBrookfield ViscometerCompensating Polar PlanimeterConsistometer (Bostwick)Hunter ColorimeterHydrometerInstron Materials TesterJelmeterLine-Spread ApparatusPenetrometer or CompressometerpH MeterReflectance Meter (Photovolt)Refractometer (Abbe)Seed Volume ApparatusShear PressShortometerSpecific Gravity of SolidsSpectrophotometerStable Micro Systems Texture AnalyzerVernier CaliperVISCO/Amylo/GRAPHWater Activity SystemAppendixIndex




Trama

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.







Altre Informazioni

ISBN:

9780849312939

Condizione: Nuovo
Collana: Contemporary Food Science
Dimensioni: 11 x 8.5 in Ø 0.85 lb
Formato: Brossura
Illustration Notes:31 b/w images, 16 tables and 20 halftones
Pagine Arabe: 152






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