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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 laborator…
Abstract: Theoretical and practical aspects of the study of foods are presented for students in an indepth introduction to food science. The chemistry of the following food categories is explained: ice crystals and frozen desserts, sugars and starches, beverages, gums, breads, c…