Food Science: The Biochemistry of Food & Nutrition, Student Edition PDF Download
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Author: Sharon Rodgers
Publisher: McGraw-Hill Education
ISBN: 9780078690815
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.
Author: Sharon Rodgers
Publisher: McGraw-Hill Education
ISBN: 9780078690815
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.
Author: Kay Yockey Mehas
Publisher: McGraw-Hill/Glencoe
ISBN: 9780026476478
Category : Juvenile Nonfiction
Languages : en
Pages : 399
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Book Description
Author: Kay Yockey Mehas
Publisher:
ISBN: 9780078226069
Category : Food
Languages : en
Pages : 496
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Book Description
Author: Kay Yockey Mehas
Publisher:
ISBN: 9780078226052
Category : Food
Languages : en
Pages : 308
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Book Description
Author: Kay Yockey Mehas
Publisher:
ISBN: 9780078690846
Category :
Languages : en
Pages :
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Book Description
Author: McGraw-Hill Education
Publisher: McGraw-Hill Education
ISBN: 9780078690822
Category : Health & Fitness
Languages : en
Pages : 208
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Book Description
The Biochemistry of Food & Nutrition Lab Manual features 208 pages of experiments and support materials. Includes: The Food Science Lab Working Safely in the Lab Understanding Lab Techniques Building Skills Conducting Lab Experiments Contains 67 hands-on experiments.
Author: Kay Yockey Mehas
Publisher:
ISBN: 9780078690839
Category :
Languages : en
Pages : 303
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Book Description
Author: McGraw-Hill Education
Publisher: Glencoe/McGraw-Hill
ISBN: 9780078226038
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
Enhance your program by offering a Food Science course! This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276347
Category : Technology & Engineering
Languages : en
Pages : 786
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Book Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Author: Fatih Yildiz
Publisher: CRC Press
ISBN: 1420007696
Category : Medical
Languages : en
Pages : 522
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Book Description
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
