The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists.
Material type: TextSeries: 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.)
- 664.07 WEA
- TX541 .W43 2003
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.