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Author : M. S. Swaminathan
Release : 1987
Genre :
Kind : eBook
Book Rating : /5 ( reviews)
Book Synopsis Food Science, Chemistry and Experimental Foods by : M. S. Swaminathan
Download or read book Food Science, Chemistry and Experimental Foods written by M. S. Swaminathan. This book was released on 1987. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. Swaminathan
Release : 1979
Genre : Food
Kind : eBook
Book Rating : /5 ( reviews)
Book Synopsis Food Science and Experimental Foods by : M. Swaminathan
Download or read book Food Science and Experimental Foods written by M. Swaminathan. This book was released on 1979. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Connie M. Weaver
Release : 2003-02-26
Genre : Medical
Kind : eBook
Book Rating : 304/5 ( reviews)
Book Synopsis The Food Chemistry Laboratory by : Connie M. Weaver
Download or read book The Food Chemistry Laboratory written by Connie M. Weaver. This book was released on 2003-02-26. Available in PDF, EPUB and Kindle. Book excerpt: 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 :
Release : 2012-12-02
Genre : Technology & Engineering
Kind : eBook
Book Rating : 041/5 ( reviews)
Book Synopsis Experimental Food Science by :
Download or read book Experimental Food Science written by . This book was released on 2012-12-02. Available in PDF, EPUB and Kindle. Book excerpt: This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. - Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods - Suggested exercises at the end of each chapter provide students with needed experience in designing experiments - Extensive bibliographies of food science literature - Appendix of basic formulas and procedures
Author : Meenakshi Paul
Release : 2007
Genre : Food
Kind : eBook
Book Rating : 134/5 ( reviews)
Book Synopsis Experimental Food Chemistry by : Meenakshi Paul
Download or read book Experimental Food Chemistry written by Meenakshi Paul. This book was released on 2007. Available in PDF, EPUB and Kindle. Book excerpt: Food Chemistry Is The Study Of The Chemistry Of Foods, Their Deterioration, And The Principles Underlying The Improvement Of Foods For The Consuming Public. It Is The Application Of Chemistry To The Development, Processing, Packaging, Preservation, Storage, And Distribution Of Foods And Beverages For The Purposes Of Obtaining A Safe, Economical, And Aesthetically Pleasing Supply Of Food For People Worldwide. A Few People Recognise The Science That Is Behind The Food Products They Consume. While Food Science Involves The Application Of Chemistry, Biology, Physics, Biochemistry, Microbiology, Nutrition, And Engineering To The Development And Distribution Of Food, The Major Portion Of A Food Science Curriculum Is Chemistry. This Book Provides A Wide Range Of Information About The Chemical And Biochemical Composition Of Foods, Which Is Fundamental To The Study Of Their Properties And Processing Applications. The Contents Of The Book Will Be Of Immense Value To Students, Researchers, Food Scientists And Technologists. Contents Chapter 1: Nutrients In Food; Chapter 2: Water And Minerals; Chapter 3: Chemistry Of Carbohydrates; Chapter 4: Chemistry Of Lipids; Chapter 5: Chemistry Of Proteins; Chapter 6: Chemistry Of Nucleic Acids; Chapter 7: Chemistry Of Cereals; Chapter 8: Quality Of Food; Chapter 9: Biochemical Changes In Food; Chapter 10: Food Metabolism; Chapter 11: Water Activity In Food; Chapter 12: Calculation Of The Energy Content Of Foods; Chapter 13: Methods Of Food Preservation; Chapter 14: Chemistry Of Food Irradiation.
