Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists

ISBN-10: 0849312930
ISBN-13: 9780849312939
Edition: 2nd 2003 (Revised)
List price: $71.95 Buy it from $40.51
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Description: A laboratory course in food chemistry is required for food science and dietetics majors, as well as some nutrition majors. A popular book in its first edition, The Food Chemistry Laboratory, Second Edition continues to provide students with  More...

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Book details

List price: $71.95
Edition: 2nd
Copyright year: 2003
Publisher: CRC Press LLC
Publication date: 2/26/2003
Binding: Paperback
Pages: 152
Size: 8.25" wide x 10.75" long x 0.50" tall
Weight: 1.078
Language: English

A laboratory course in food chemistry is required for food science and dietetics majors, as well as some nutrition majors. A popular book in its first edition, The Food Chemistry Laboratory, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed without requiring extensive student laboratory facilities, it includes new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.

Literature Search
Abstracts and Indexes
Journals
Advances and Reviews
General
Internet Sources of Information
Evaluation of Foods
Color
Texture
Flavor
Objective Methods
Sensory Methods
Developing Forms for Sensory Tests
Laboratory Notebook
Format
Sample Tables as Reported in the Journal of Food Science
Graphs from the Journal of Food Science
Style Guide for Research Papers
Mission of IFT Scientific Journals
General Editorial Policies
Journal Sections
Manuscript Requirements
Reference Format
Editorial Review and Processing
Instructions for Submitting a Manuscript
Presubmission Checklist
Individual Project
Research Proposal
Oral Presentation
Written Presentation
Scorecard for Grade
Laboratory: Sensory Evaluation of Foods
Threshold Concentrations of the Primary Tastes
Effect of Temperature on Taste
Perception of Phenylthiocarbamide (PTC)
Comparison of Sweetness of Sugars
Identification of Samples
Difference Testing
Descriptive Tests
Affective Tests
Adaptation of Receptors
Laboratory: Objective Evaluation of Foods
Texture
Laboratory: Physical Properties of Foods
Water Activity
Viscosity
Specific Gravity
Water Activity
Viscosity
Specific Gravity and Refractive Index
Laboratory: Dispersion of Matter
Solutions
Emulsions
Foaming Properties of Proteins
Laboratory: Lipids
Odors and Physical State of Lipids and Fatty Acids
Solubility, Specific Gravity, and Refractive Index
Water-Absorbing Capacity
Plasticity of Fats
Fat Bloom in Chocolate
Oxidative Rancidity
Laboratory: Amino Acids, Proteins, and Maillard Browning
Maillard Reaction
Qualitative Test for Protein
Quantitative Determination of Protein in Foods by the Biuret Method
Effect of Heat on Proteins
Coagulation of Proteins
Effect of pH on Hydration of Meat Proteins
Spun Fiber Production
Effects of the Enzyme Rennin on Milk Protein
Laboratory: Gelatin
Effects of Variations in Gelatin Concentration, pH, Sucrose Concentration, and Presence of a Proteolytic Enzyme on Gelatin Gel Strength
Effect of In Situ Enzymes on Gelatin Gel Strength
Laboratory: Carbohydrates
Fehling's Test for Reducing Sugars
Microscopic Appearance of Starch
Starch Gels
Viscosity Curves of Starch Pastes
Laboratory: Flour Mixtures
Gluten Balls
Sugar Cookies
Chocolate Cakes
Laboratory: Pigments
Color Reactions of Myoglobin
The Effects of Heat and pH on Plant Pigments
Separation of Pigments in a Green, Leafy Vegetable
Enzymatic Browning
Peroxidase Assay to Determine Adequacy of Blanching
Measurement of Color of Oranges
Laboratory: Pectin
Histochemical Localization of Pectic Substances
Pectin Gels
Laboratory: Synthesized Carbohydrate Food Gums
Dispersibility and Thermogelation of Cellulose Gums
Alginate Gels
Equipment Guide
Brookfield Viscometer (Analog and Digital)
Compensating Polar Planimeter
Consistometer (Bostwick)
Hunter Colorimeter
Hydrometer
Instron Materials Tester
Jelmeter
Linespread Apparatus
Penetrometer or Compressometer
pH Meter
Reflectance Meter (Photovolt)
Refractometer (Abbe)
Seed Volume Apparatus
Shear Press
Shortometer
Specific Gravity of Solids
Spectrophotometer
Stable Micro Systems Texture Analyzer
Vernier Caliper
Visco/Amylo/GRAPH
Water Activity System
Appendix
Index

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