Experimental food chemistry

by Mondy, Nell I.

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Title Statements

Full title :Experimental food chemistry / Nell I. Mondy.

Summary

Abstract: Basic concepts and practices in food chemistry are introduced in laboratory experiments which examine chemical techniques and cookery processes. Students are encouraged to apply scientific principles to observations of food reactions. Part I describes general laboratory skills; experiments address these topics in food chemistry: measurement; weight and volume of foodstuffs; separation of mixtures; solubility; solutions; osmolarity, crystal formation; pH; chemical properties of foods, etc. In part II, experiments demonstrate practices in food preparation and preservation from the viewpoint of inorganic and organic chemistry. Batters, fats, gelatins, ice creams, custards, souffles, spreads, jellies, cakes, meats, vegetables and breads are some of the foods examined.

Edition Statements

Publication Date:1980.

Publication Statements

Publisher(s):Avi Pub. Co
Place of Publication:Westport, Conn
Language:eng
Publication Date:1980.

The Physical Object

Description:ix, 269 pages : : illustrations ; : 28 cm

Edition Identifiers

ISBN:0870553437, 9780870553431
oclc:ocm06661163
LC Classification:TX541
Dewey Decimal:664.07

Subjects

Aliments -- Analyse Aliments -- Composition Aliments -- Expériences Aliments -- Manuels de laboratoire. -- … Aliments -- Technique Cooking Food -- Analysis Food -- Composition Food -- Experiments Food -- Laboratory manuals. -- Analysis Food -- Preservation Food -- Technique food chemistry food preparation Laboratory Manual Laboratory manuals Manuels de laboratoire