Applied food science laboratory manual

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"Introducción a los alimentos experimentales y a la experimentación alimentaria. Principios de actuación y responsabilidades en el laboratório. Experimento: exactitud y precisión de las medidas: sistema métrico vs. sistema inglés. Experimento: evaluación sensorial de la calidad de los alimentos. Experimento: evaluación objetiva de la calidad de los alimentos. experimento: cristalización de carbohidratos. Experimento: geles de pectina. Experimento: amilosa/amilopectina-gelatinización y gelificación. Experimento: absorción lipídica. experimento: capacidad de los lípidos para aumentar la friabilidad de las masas. Experimento: emulsiones. Experimento: glutenina/gliadina-formación de masas. Experimento: espumas proteicas. Experimento: proteínas de soja utilizadas como substancias de relleno. Experimento: pigmentos vegetales."

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"Applied Food Science Laboratory Manual"
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Alimento Análisis Manuales.

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