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The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists.

By: Contributor(s): Material type: TextTextSeries: Contemporary food science | CRC series in contemporary food sciencePublication details: Boca Raton, Fla. ; London : CRC, 2003.Edition: 2nd ed / Connie M. Weaver and James R. DanielDescription: 150 p. : ill. ; 28 cmISBN:
  • 9780849312939 (pbk.) :
  • 0849312930 (pbk.)
Subject(s): DDC classification:
  • 664.07 WEA
LOC classification:
  • TX541 .W43 2003
Incomplete contents:
1.Literature search -- 2.Evaluation of foods -- 3.Objective methods -- 4.Sensory methods -- 5.Laboratory notebook -- 6.Style guide for research papers -- 7.Individual project -- 8.Laboratory: sensory evaluation of foods -- 9.Laboratory: objective evaluation of foods -- 10.Laboratory: physical properties of foods -- 11.Laboratory: dispersion of matter -- 12.Laboratory: lipids -- 13.Laboratory: amino acids, proteins, and Maillard Browning -- 14.Laboratory: gelatin-- 15.Laboratory: carbohydrates -- 16.Laboratory: flour mixtures -- 17.Laboratory: pigments -- 18.Laboratory: pectin -- 19.Laboratory: synthesized carbohydrate food gums -- 20.Equipment guide.
Summary: Presenting experiments that can be completed without requiring extensive laboratory facilities, this new edition now includes exercises in the areas of physical properties, lipids, proteins, & gelatin. Each exercise has an introduction, a list of necessary materials, & details of possible complications.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.07 WEA (Browse shelf(Opens below)) 1 Available 202005
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.07 WEA (Browse shelf(Opens below)) 1 Available 202004

Previous ed.: published as by Connie M. Weaver. 1996.

Includes index.

Includes bibliographical references and index.

1.Literature search -- 2.Evaluation of foods -- 3.Objective methods -- 4.Sensory methods -- 5.Laboratory notebook -- 6.Style guide for research papers -- 7.Individual project -- 8.Laboratory: sensory evaluation of foods -- 9.Laboratory: objective evaluation of foods -- 10.Laboratory: physical properties of foods -- 11.Laboratory: dispersion of matter -- 12.Laboratory: lipids -- 13.Laboratory: amino acids, proteins, and Maillard Browning -- 14.Laboratory: gelatin-- 15.Laboratory: carbohydrates -- 16.Laboratory: flour mixtures -- 17.Laboratory: pigments -- 18.Laboratory: pectin -- 19.Laboratory: synthesized carbohydrate food gums -- 20.Equipment guide.

Presenting experiments that can be completed without requiring extensive laboratory facilities, this new edition now includes exercises in the areas of physical properties, lipids, proteins, & gelatin. Each exercise has an introduction, a list of necessary materials, & details of possible complications.

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