Nielsen's Food Analysis Laboratory Manual

Ismail, B. Pam, Nielsen, S. Suzanne

Nielsen's Food Analysis Laboratory Manual
  • 出版商: Springer
  • 出版日期: 2024-06-21
  • 售價: $3,300
  • 貴賓價: 9.5 折 $3,135
  • 語言: 英文
  • 頁數: 253
  • 裝訂: Quality Paper - also called trade paper
  • ISBN: 303144969X
  • ISBN-13: 9783031449697

    • 海外代購書籍(需單獨結帳)

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商品描述

This fourth edition laboratory manual was written to accompany Nielsen's Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four introductory chapters that help prepare students for doing food analysis laboratory exercises. The 26 laboratory exercises in the manual cover 24 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.


商品描述(中文翻譯)

這本第四版的實驗室手冊是為了配合尼爾森的《食品分析》第六版而撰寫的，作者相同。這本第四版的實驗室手冊新增了三個新章節，以補充教科書章節和實驗室練習。該書再次包含四個入門章節，幫助學生為進行食品分析實驗做好準備。手冊中的26個實驗涵蓋了教科書中的35個章節中的24個。許多實驗有多個部分，涵蓋了特定食品成分或特性的多種分析方法。大多數實驗包括以下內容：背景、閱讀任務、目標、方法原理、化學品、試劑、注意事項和廢棄物處理、用品、設備、程序、數據和計算、問題和參考資料。這本實驗室手冊非常適合食品分析本科課程的實驗部分。

作者簡介

Suzanne Nielsen, an Emeritus Professor of the Food Science Department at Purdue University, taught Food Analysis lecture classes for 37 years, and Food Analysis laboratory courses for 19 years. She received teaching awards from her department, college, university, the Institute of Food Technologists, and the USDA. She has edited six editions of a textbook and four editions of a laboratory manual for Food Analysis.

Baraem P. Ismail is the Founder and Director of the Plant Protein Innovation Center and is a Professor at the Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail has over 28 years of experience in Food Chemistry research. She has been teaching the Food Analysis lecture and lab course for the past 16 years. She has contributed to several chapters in past editions of both the Food Analysis textbook and associated lab manual. She is the recipient of a "Distinguished Teaching Award" and an "Outstanding Professor Award" from the University of Minnesota.

作者簡介(中文翻譯)

Suzanne Nielsen是普渡大學食品科學系的名譽教授，她教授食品分析講座課程長達37年，食品分析實驗課程長達19年。她曾獲得該系、學院、大學、食品技術學會和美國農業部的教學獎項。她編輯了六版食品分析教科書和四版食品分析實驗室手冊。

Baraem P. Ismail是植物蛋白創新中心的創辦人和主任，也是明尼蘇達大學食品科學與營養學系的教授。Ismail博士在食品化學研究方面擁有超過28年的經驗。她過去16年一直教授食品分析講座和實驗課程。她曾為食品分析教科書和相關實驗室手冊的過去版本撰寫了幾個章節。她曾獲得明尼蘇達大學的「傑出教學獎」和「優秀教授獎」。

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