Features
- Cover Type: Paperback with 152 pages
- Published by: CRC
- Edition: 2nd Edition February 26, 2003
- Written in: English
- ISBN 10 Number: 0849312930
- ISBN 13 Number: 978-0849312939
-
Book Dimensions:
10.9 x 8.4 x 0.4 inches
- Weighs: 13.4 ounces
Product Review
- C.S. Shoemaker in J. Food Biochemistry
- in Inform
ABOUT THE FIRST EDITION:
…a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors.
…well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. …a valuable resource to anyone working in food science.
…a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors.
…well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. …a valuable resource to anyone working in food science.
Product 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 basics 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 twenty 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.
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