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Experimental Food Science

Author :
ISBN : 9780323140041
Genre : Technology & Engineering
File Size : 81. 68 MB
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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

Statistics In Food Science And Nutrition

Author : Are Hugo Pripp
ISBN : 9781461450108
Genre : Technology & Engineering
File Size : 54. 64 MB
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Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature. ​

Applied Food Science Laboratory Manual

Author : Dana B. Ott
ISBN : CORNELL:31924003772252
Genre : Business & Economics
File Size : 35. 58 MB
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The Food Chemistry Laboratory

Author : Connie M. Weaver
ISBN : 9781420058307
Genre : Technology & Engineering
File Size : 64. 46 MB
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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.

Handbook Of Food Science Technology And Engineering 4 Volume Set

Author : Y. H. Hui
ISBN : 9781466507876
Genre : Technology & Engineering
File Size : 24. 48 MB
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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

Foods

Author : Margaret McWilliams
ISBN : 0131425366
Genre : Technology & Engineering
File Size : 68. 80 MB
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& Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food-including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides the reader& through complex subject matter and motivates learning. Its logical progression moves & the audience & easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety. Margin definitions, photos, tables and Food for Thought boxes add interesting insights into today's food industry while an accompanying lab manual serves an excellent resource for preparing professionals with their entry into the field. For professionals in the food science, dietetics, or food service industry.

Computer Applications In Food Technology

Author : R. Paul Singh
ISBN : 0080529712
Genre : Technology & Engineering
File Size : 72. 39 MB
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The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background. Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text. Key Features * The first book to integrate speadsheets in teaching food science and technology * Includes more than 50 solved examples of spreadsheet use in food science and engineering * Presents a step-by-step introduction to spreadsheet use * Provides a food composition database on a computer disk

Mathematical And Statistical Methods In Food Science And Technology

Author : Daniel Granato
ISBN : 9781118433683
Genre : Science
File Size : 43. 50 MB
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Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Statistical Methods For Food Science

Author : John A. Bower
ISBN : 9781118541623
Genre : Technology & Engineering
File Size : 81. 6 MB
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The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist inindustry or at study faces the task of using and understandingstatistical methods. Statistics is often viewed as a difficultsubject and is often avoided because of its complexity and a lackof specific application to the requirements of food science. Thissituation is changing – there is now much material onmultivariate applications for the more advanced reader, but a caseexists for a univariate approach aimed at thenon-statistician. This second edition of Statistical Methods for Food Scienceprovides a source text on accessible statistical procedures for thefood scientist, and is aimed at professionals and students in foodlaboratories where analytical, instrumental and sensory data aregathered and require some form of summary and analysis beforeinterpretation. It is suitable for the food analyst, the sensoryscientist and the product developer, and others who work infood-related disciplines involving consumer survey investigationswill also find many sections of use. There is an emphasis on a‘hands-on’ approach, and worked examples using computersoftware packages and the minimum of mathematical formulae areincluded. The book is based on the experience and practice of ascientist engaged for many years in research and teaching ofanalytical and sensory food science at undergraduate andpost-graduate level. This revised and updated second edition is accompanied by a newcompanion website giving the reader access to the datasets andExcel spreadsheets featured in the book. Check it out now byvisiting ahref="http://www.wiley.com/go/bower/statistical"www.wiley.com/go/bower/statistical/a orby scanning the QR code below.

Food Science Laboratory Manual

Author : Karen Jamesen
ISBN : 0023601922
Genre : Cooking
File Size : 84. 39 MB
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For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods. This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products. It introduces the use of fat replacers in frozen desserts, salad dressings, and batters and doughs, and includes the use of gums and stabilizers in some products. A wide variety of preparation methods for fruits, vegetables, and legumes is included. This book is intended to be used as a supplement for Foods and Food Science texts, especially Charley and Weaver's latest edition.

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