Author : Connie M. Weaver
Publisher : CRC Press
Page : 152 pages
File Size : 46,48 MB
Release : 2003-02-26
Category : Medical
ISBN : 1420058304
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
Author : Dennis D. Miller
Publisher : John Wiley & Sons
Page : 228 pages
File Size : 38,14 MB
Release : 2022-03-15
Category : Technology & Engineering
ISBN : 0470639318
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.
Author : James M. Postma
Publisher : Macmillan
Page : 628 pages
File Size : 27,93 MB
Release : 2004-03-12
Category : Science
ISBN : 9780716796060
This clearly written, class-tested manual has long given students hands-on experience covering all the essential topics in general chemistry. Stand alone experiments provide all the background introduction necessary to work with any general chemistry text. This revised edition offers new experiments and expanded information on applications to real world situations.
Author : Connie M. Weaver
Publisher : CRC Press
Page : 152 pages
File Size : 44,50 MB
Release : 2003-02-26
Category : Technology & Engineering
ISBN : 0849312930
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.
Author : Jan Velisek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 30,66 MB
Release : 2020-07-21
Category : Technology & Engineering
ISBN : 1119537657
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 150 pages
File Size : 39,27 MB
Release : 2010-03-20
Category : Technology & Engineering
ISBN : 1441914633
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author : Leonard Saland
Publisher : Walch Publishing
Page : 298 pages
File Size : 15,31 MB
Release : 1989
Category : Education
ISBN : 9780825115110
Grade level: 7, 8, 9, 10, 11, 12, e, i, s, t.
Author : Matthew Johll
Publisher : Macmillan
Page : 508 pages
File Size : 24,31 MB
Release : 2008-12-22
Category : Law
ISBN : 1429209895
In its new second edition, Investigating Chemistry: A Forensic Science Perspective remains the only book that uses the inherently fascinating topics of crime and criminal investigations as a context for teaching the fundamental chemical concepts most often covered in an introductory nonmajors course. Covering all the standard topics, Matthew Johll capitalizes on the surge of interest in the scientific investigation of crime (as sparked by CSI and other television shows), bringing together the theme of forensic science and the fundamentals of chemistry in ways that are effective and accessible for students. This edition features refined explanations of the chemical concepts, which are the core of the book, as well as a more thoroughly integrated forensic theme, updated features, and an expanded media/supplements package.
Author : John M. DeMan
Publisher : Westport, Conn. : Avi Publishing Company
Page : 440 pages
File Size : 47,33 MB
Release : 1980
Category : Technology & Engineering
ISBN :
Author : Sally A. Henrie
Publisher : CRC Press
Page : 372 pages
File Size : 23,20 MB
Release : 2015-03-18
Category : Science
ISBN : 1482230216
Green chemistry involves designing novel ways to create and synthesize products and implement processes that will eliminate or greatly reduce negative environmental impacts. Providing educational laboratory materials that challenge students with the customary topics found in a general chemistry laboratory manual, this lab manual enables students to see how green chemistry principles can be applied to real-world issues. Following a consistent format, each lab experiment includes objectives, prelab questions, and detailed step-by-step procedures for performing the experiments. Additional questions encourage further research about how green chemistry principles compare with traditional, more hazardous experimental methods.
