Download or read book The Experimental Study of Foods written by Ruth Mary Griswold and published by . This book was released on 1962 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Experimental Study of Foods written by Ruth M. Griswold and published by . This book was released on 1970 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Experimental Food Science written by and published by Academic Press. This book was released on 2012-12-02 with total page 558 pages. 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
Download or read book The Experimental Study of Food written by Ada Marie Campbell and published by . This book was released on 1979-01-01 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foods written by Margaret McWilliams and published by . This book was released on 2001 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments. This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning.
Download or read book Foods written by Margaret McWilliams and published by MacMillan Publishing Company. This book was released on 1993 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: & 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.
Download or read book The Experimental Study of Foods with Particular Regard to Fats and Wheat Products written by Maya Singh and published by . This book was released on 1967 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Experimental Cookery From the Chemical and Physical Standpoint written by Belle Lowe and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 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. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Experimental Eating written by Tom Howells and published by Black Dog Pub Limited. This book was released on 2014 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, "kitchen laboratory" experiments, food sculptures and other documentation of the transient events that make up this field of work. A selection of short essays situate these contemporary practices alongside various historical and cultural contexts, including: a history of food in modern and contemporary art, such as Gordon Matta-Clarke's FOOD café, Rikrit Tiravanija's FREE and Pad Thai events, and Grizedale Arts and Yangjiany Group's makeshift cafe for Frieze Projects 2012; a study of the connections between dining, theatre and ritual; and a survey of recent research in science and technology, and how this may impact on how we make, eat and perceive food.
Download or read book Handbook of Eating and Drinking written by Herbert L. Meiselman and published by Springer. This book was released on 2020-05-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating” is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.
Download or read book Experimental Foods Laboratory Manual written by Margaret McWilliams and published by Prentice Hall. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised in a new 2nd edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment.Experiments for studying crystallization, starch, fruits and vegetables, fats and oils, dairy products, meats, fish and poultry, eggs, leavening agents, baked products and food preservation are presented.For those involved in food science, food service, consumer service facilities or research laboratories
Download or read book Statistical Methods for Food Science written by John A. Bower and published by John Wiley & Sons. This book was released on 2009-11-09 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.
Download or read book Experimental Study of Food written by Marion Bennion and published by . This book was released on 1970 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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
Download or read book Advanced Micro Level Experimental Techniques for Food Drying and Processing Applications written by Azharul Karim and published by CRC Press. This book was released on 2021-12-30 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. Features Describes the latest micro-level experimental methods primarily using microimaging techniques Presents detailed procedures of applying these techniques in food processing Highlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
Download or read book The China Study Revised and Expanded Edition written by T. Colin Campbell and published by BenBella Books, Inc.. This book was released on 2016-12-27 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: The revised and expanded edition of the bestseller that changed millions of lives The science is clear. The results are unmistakable. You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet. More than 30 years ago, nutrition researcher T. Colin Campbell and his team at Cornell, in partnership with teams in China and England, embarked upon the China Study, the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found when combined with findings in Colin's laboratory, opened their eyes to the dangers of a diet high in animal protein and the unparalleled health benefits of a whole foods, plant-based diet. In 2005, Colin and his son Tom, now a physician, shared those findings with the world in The China Study, hailed as one of the most important books about diet and health ever written. Featuring brand new content, this heavily expanded edition of Colin and Tom's groundbreaking book includes the latest undeniable evidence of the power of a plant-based diet, plus updated information about the changing medical system and how patients stand to benefit from a surging interest in plant-based nutrition. The China Study—Revised and Expanded Edition presents a clear and concise message of hope as it dispels a multitude of health myths and misinformation. The basic message is clear. The key to a long, healthy life lies in three things: breakfast, lunch, and dinner.
Download or read book Experimental Research in Consumer Sciences written by Pinkie E. Zwane and published by Cambridge Scholars Publishing. This book was released on 2024-04-08 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food and textile industries play an important role in our daily lives; they are the core of our consumer society. To make these sectors more competitive in Africa, there is need to train competent researchers, who can effectively carry out research to develop more market-oriented products. Experimental research skills are critical for the success of the food and textile industries. This book is intended to specifically address the required experimental research skills needed by graduate students entering the field. A comprehensive coverage of all the elements of the research process, including problem identification, proposal writing, designing experiments, analysing and interpreting data, the use and application of statistical packages and finally scientific report and manuscript writing, have been provided in the book. The practical examples that are presented using data in food and textiles (including apparel), and their analysis and interpretation, will help readers understand the processes of conducting research, presenting data in a scientific way, and compiling a report.
