New Book Recommended | "Food Biochemical Experiment" (2nd edition)

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General Higher Education of the State Forestry and Grassland Bureau

"Fourteenth Five -Year" key planning textbook

Title: "Food Biochemistry Experiment" (2nd edition)

Book number: 9787521916706

Editor: Jiang Yujun Shao Meili

Publishing date: 2022.6

Price: 28.00 yuan

brief introduction

This book is the reinforcement of "Food Biochemical Experiment" edited by Professor Yu Guoping University of Northeast Agricultural University. There are 9 chapters. The content settings are consistent with the theoretical textbooks of supporting facilities. Conventional experiments in material metabolism and biological oxidation, and are equipped with large -scale comprehensive experiments such as "extraction and nature of sugarlase" and "primary coloring" and "original flower pigmentation, purification and measurement". In addition, there are related content such as food biochemistry experiments and appendix (including laboratory safety and protection knowledge and the configuration of commonly used buffer).

The content of this book is comprehensive, clear and concise, and rigorous in expression. It can be used as an experimental textbook for food science and engineering or biological related majors in colleges and universities. Suitable for the synchronization experimental textbooks for undergraduate teaching of "Food Biochemistry" or "Biochemical".

Table of contents

Inner page

Highlights of this book

This book fits the concept of "new engineering" construction requirements and composite technical talents. The content is closely focused on the cultivation goals of solid natural science and strengthening practical innovation capabilities; On the basis of a edition of textbooks, further experiments are preferred to make the teaching materials more widely used. It is suitable for various majors of food science and engineering, but also meets the needs of biochemistry teaching in other majors.

Editor -in -chief introduction

Jiang Yujun

The first editor -in -chief Jiang Yujun, a doctor, a professor of Northeast Agricultural University, a doctoral supervisor, was selected as a leading professor of the Yangtze River Scholars and the leading talents of the National "Ten Thousand Talents Plan". Young science and technology innovation leaders. He is a member of the National Standards for Food Safety, a member of the Chinese Food Science and Technology Society, and vice chairman of the China Food Science and Technology Society, and the vice chairman of the China Nutrition Health Food Association. Mainly engaged in the quality and safety research of dairy products, infant formula milk powder, special medical use formula food and health food. He presided over more than 20 national and provincial and ministerial -level major scientific research projects, authorized 20 patents in China and the United States, and more than 9 editor -in -chief or jointly published monographs; published more than 200 academic papers with the first author or communications author Cover articles, editors recommendation articles or journals are cited TOP100 papers.

Shao Meili

Second editor -in -chief Shao Meimei, Ph.D., Professor of Northeast Agricultural University, and also a director of the Heilongjiang Food Science and Technology Society. Since 2006, it has carried out research on the prevention and control of food chemistry and biological hazardous substances and the evaluation of food safety. Host and participated in more than 20 national and provincial and ministerial projects; more than 50 academic papers were published with communication authors or first authors, including more than 20 SCI/EI, 5 TOP journal articles; Items, 1 international invention; 3 textbooks for editor -in -chief and deputy editor, and 1 editor -in -chief.

Graphic Editor: Gao Hongyan

Trial: Li Na Yang Changfeng

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