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Author: Connie M. Weaver Publisher: CRC Press ISBN: 1420058304 Category : Medical Languages : en Pages : 152
Book Description
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: Connie M. Weaver Publisher: CRC Press ISBN: 1420058304 Category : Medical Languages : en Pages : 152
Book Description
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 ISBN: 0470639318 Category : Technology & Engineering Languages : en Pages : 228
Book Description
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: Connie M. Weaver Publisher: CRC Press ISBN: 0849312930 Category : Technology & Engineering Languages : en Pages : 152
Book Description
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: Cesar Vega Publisher: Columbia University Press ISBN: 0231153457 Category : Cooking Languages : en Pages : 338
Book Description
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Author: Roger Wood Publisher: Royal Society of Chemistry ISBN: 1847551785 Category : Technology & Engineering Languages : en Pages : 326
Book Description
Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality assurance, the different quality models that are available and the legislative requirements are considered. Specific aspects of laboratory practice and particular areas of accreditation which may cause problems for analytical laboratories are also discussed. Covering for the first time those areas of direct importance to food analysis laboratories, this unique book will serve as an aid to those laboratories when introducing new measures and justifying those chosen.
Author: James M. Postma Publisher: Macmillan ISBN: 9780716796060 Category : Science Languages : en Pages : 628
Book Description
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: S. Suzanne Nielsen Publisher: Springer Science & Business Media ISBN: 1441914633 Category : Technology & Engineering Languages : en Pages : 150
Book Description
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: Sally A. Henrie Publisher: CRC Press ISBN: 1482230216 Category : Science Languages : en Pages : 372
Book Description
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.
Author: Robert H. Hill, Jr. Publisher: John Wiley & Sons ISBN: 1118212649 Category : Science Languages : en Pages : 633
Book Description
"...this substantial and engaging text offers a wealth of practical (in every sense of the word) advice...Every undergraduate laboratory, and, ideally, every undergraduate chemist, should have a copy of what is by some distance the best book I have seen on safety in the undergraduate laboratory." Chemistry World, March 2011 Laboratory Safety for Chemistry Students is uniquely designed to accompany students throughout their four-year undergraduate education and beyond, progressively teaching them the skills and knowledge they need to learn their science and stay safe while working in any lab. This new principles-based approach treats lab safety as a distinct, essential discipline of chemistry, enabling you to instill and sustain a culture of safety among students. As students progress through the text, they’ll learn about laboratory and chemical hazards, about routes of exposure, about ways to manage these hazards, and about handling common laboratory emergencies. Most importantly, they’ll learn that it is very possible to safely use hazardous chemicals in the laboratory by applying safety principles that prevent and minimize exposures. Continuously Reinforces and Builds Safety Knowledge and Safety Culture Each of the book’s eight chapters is organized into three tiers of sections, with a variety of topics suited to beginning, intermediate, and advanced course levels. This enables your students to gather relevant safety information as they advance in their lab work. In some cases, individual topics are presented more than once, progressively building knowledge with new information that’s appropriate at different levels. A Better, Easier Way to Teach and Learn Lab Safety We all know that safety is of the utmost importance; however, instructors continue to struggle with finding ways to incorporate safety into their curricula. Laboratory Safety for Chemistry Students is the ideal solution: Each section can be treated as a pre-lab assignment, enabling you to easily incorporate lab safety into all your lab courses without building in additional teaching time. Sections begin with a preview, a quote, and a brief description of a laboratory incident that illustrates the importance of the topic. References at the end of each section guide your students to the latest print and web resources. Students will also find “Chemical Connections” that illustrate how chemical principles apply to laboratory safety and “Special Topics” that amplify certain sections by exploring additional, relevant safety issues. Visit the companion site at http://userpages.wittenberg.edu/dfinster/LSCS/.
Author: Connie M. Weaver
Author: Connie M. Weaver
Author: Dennis D. Miller
Author: Connie M. Weaver
Author: Cesar Vega
Author: Roger Wood
Author: James M. Postma
Author: S. Suzanne Nielsen
Author: Leonard Saland
Author: Sally A. Henrie
Author: Robert H. Hill, Jr.