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Experimental Food Chemistry
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Book Synopsis The Food Chemistry Laboratory by : Connie M. Weaver
Download or read book The Food Chemistry Laboratory written by Connie M. Weaver and published by CRC Press. This book was released on 2003-02-26 with total page 152 pages. 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
Book Synopsis Experimental Cookery, from the Chemical and Physical Standpoint by : Belle Lowe
Download or read book Experimental Cookery, from the Chemical and Physical Standpoint written by Belle Lowe and published by Franklin Classics. This book was released on 2018-10-14 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis Chemistry and Safety of Acrylamide in Food by : Mendel Friedman
Download or read book Chemistry and Safety of Acrylamide in Food written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2005-04-22 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.
Book Synopsis Experimental Food Chemistry by : Meenakshi Paul
Download or read book Experimental Food Chemistry written by Meenakshi Paul and published by . This book was released on 2007 with total page 0 pages. 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.
Book Synopsis Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by : Michael Brenner
Download or read book Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine written by Michael Brenner and published by W. W. Norton & Company. This book was released on 2020-10-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Book Synopsis Introduction to Food Chemistry by : Richard Owusu-Apenten
Download or read book Introduction to Food Chemistry written by Richard Owusu-Apenten and published by CRC Press. This book was released on 2004-12-16 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu
Book Synopsis The Kitchen as Laboratory by : Cesar Vega
Download or read book The Kitchen as Laboratory written by Cesar Vega and published by Columbia University Press. This book was released on 2013-08-13 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Food Chemistry Laboratory by : Connie M. Weaver
Download or read book The Food Chemistry Laboratory written by Connie M. Weaver and published by CRC Press. This book was released on 2003-02-26 with total page 152 pages. 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 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.
Book Synopsis Analytical Chemistry of Foods by : C.S. James
Download or read book Analytical Chemistry of Foods written by C.S. James and published by Springer Science & Business Media. This book was released on 2013-12-01 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.
Book Synopsis What Einstein Didn't Know by : Robert L. Wolke
Download or read book What Einstein Didn't Know written by Robert L. Wolke and published by Courier Corporation. This book was released on 2014-05-21 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
Book Synopsis The Food Lab: Better Home Cooking Through Science by : J. Kenji López-Alt
Download or read book The Food Lab: Better Home Cooking Through Science written by J. Kenji López-Alt and published by W. W. Norton & Company. This book was released on 2015-09-21 with total page 1645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Book Synopsis Introduction to the Physical Chemistry of Foods by : Christos Ritzoulis
Download or read book Introduction to the Physical Chemistry of Foods written by Christos Ritzoulis and published by CRC Press. This book was released on 2013-04-23 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a
Book Synopsis Development of Food Chemistry, Natural Products, and Nutrition Research by : Antonello Santini
Download or read book Development of Food Chemistry, Natural Products, and Nutrition Research written by Antonello Santini and published by MDPI. This book was released on 2020-11-13 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Special Issue is dedicated to gathering the latest advances in the food sources, chemistry, analysis, composition, formulation, use, experience in clinical use, mechanisms of action, available data of nutraceuticals, and natural sources that represent a new frontier for therapy and provide valuable tools to reduce the costs for both environment and healthcare systems.
Book Synopsis Food, Fermentation, and Micro-organisms by : Charles W. Bamforth
Download or read book Food, Fermentation, and Micro-organisms written by Charles W. Bamforth and published by John Wiley & Sons. This book was released on 2019-02-11 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.
Download or read book Food written by Tom P. Coultate and published by CRC Press. This book was released on 1984 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a detailed account of the chemistry of food substances, covering areas including carbohydrates, fats, and minerals as well as components occurring in smaller quantities such as colors and flavors, preservatives, trace metals, and natural and synthetic toxins. Details the chemical structures of some 350 food substances, and examines the nature of food components and how they behave in storage, processing, and cooking. For students of food science. This third edition is updated, especially in reference to nutritional issues. Annotation copyrighted by Book News, Inc., Portland, OR
Book Synopsis Chemometrics in Food Chemistry by : Frank Westad
Download or read book Chemometrics in Food Chemistry written by Frank Westad and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this chapter, a survey of the theory behind the main chemometric methods used for multivariate calibration is presented. Ordinary least squares, multiple linear regression, principal component regression, partial least squares regression and principal covariate regression are discussed in detail. Tools for model diagnostics and model interpretation are presented, together with strategies for variable selection.
Book Synopsis Fennema's Food Chemistry by : Srinivasan Damodaran
Download or read book Fennema's Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
