Food chemistry a laboratory manual
A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
John Wiley & Sons
[1998]
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| Subjects: | |
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| 008 | 221104s1998 nyua b 000 0 eng d | ||
| 020 | |a 0471175439 (pbk. : alk. paper) | ||
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| 040 | |a UPNM |b eng |c UPNM |e rda | ||
| 090 | |a TX 541 |b .M49 1998 | ||
| 100 | 1 | |a Miller, Dennis D. |d 1945- |e author | |
| 245 | 1 | 0 | |a Food chemistry |b a laboratory manual |c Dennis D. Miller |
| 264 | 1 | |a New York |b John Wiley & Sons |c [1998] | |
| 264 | 4 | |c ©1998 | |
| 300 | |a ix, 153 pages |b illustrations |c 26 cm | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 500 | |a "A Wiley-Interscience publication." | ||
| 504 | |a Includes bibliographical references | ||
| 505 | 0 | |a Acids, Bases, and Buffers -- Chemical Leavening Agents -- Properties of Sugars -- Nonenzymatic Browning -- Food Hydrocolloids -- Functional Properties of Proteins -- Lactase -- Enzymatic Browning: Kinetics of Polyphenoloxidase -- Blanching Effectiveness -- Lipid Peroxidation -- Ascorbic Acid: Stability and Leachability -- Hydrolytic Rancidity in Milk -- High-Proformance Liquid Chromatography -- Color Additives -- Plant Pigments -- Meat Pigments -- Meat Tenderizers -- Appendices. | |
| 520 | |a A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science and technology. Based on Professor Dennis D. Miller's popular food chemistry course at Cornell University, it is appropriate for courses offered at both the undergraduate and graduate levels. From buffer systems to enzymatic browning, chemical leavening to meat tenderizers, it covers all topics generally addressed in contemporary food chemistry courses. | ||
| 650 | 0 | |a Food |x Analysis |v Laboratory manuals. | |
| 650 | 0 | |a Food |x Composition |v Laboratory manuals. | |
| 999 | |a vtls000000714 |c 643 |d 643 | ||