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Summary
Summary
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, 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, in many cases, without requiring extensive student laboratory facilities, the authors include 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.
Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.
Table of Contents
1. Literature Search | p. 1 |
Abstracts and Indexes | p. 1 |
Journals | p. 1 |
Advances and Reviews | p. 1 |
General | p. 2 |
Internet Sources of Information | p. 2 |
2. Evaluation of Foods | p. 5 |
Color | p. 5 |
Texture | p. 6 |
Flavor | p. 6 |
3. Objective Methods | p. 9 |
4. Sensory Methods | p. 11 |
Developing Forms for Sensory Tests | p. 12 |
5. Laboratory Notebook | p. 15 |
Format | p. 15 |
Sample Tables as Reported in the Journal of Food Science | p. 16 |
Graphs from the Journal of Food Science | p. 18 |
6. Style Guide for Research Papers | p. 21 |
Mission of IFT Scientific Journals | p. 21 |
General Editorial Policies | p. 21 |
Journal Sections | p. 23 |
Manuscript Requirements | p. 24 |
Reference Format | p. 26 |
Editorial Review and Processing | p. 27 |
Instructions for Submitting a Manuscript | p. 28 |
Presubmission Checklist | p. 29 |
7. Individual Project | p. 31 |
Research Proposal | p. 31 |
Oral Presentation | p. 31 |
Written Presentation | p. 32 |
Scorecard for Grade | p. 34 |
8. Laboratory: Sensory Evaluation of Foods | p. 35 |
Experiment 1 Threshold Concentrations of the Primary Tastes | p. 35 |
Experiment 2 Effect of Temperature on Taste | p. 35 |
Experiment 3 Perception of Phenylthiocarbamide (PTC) | p. 36 |
Experiment 4 Comparison of Sweetness of Sugars | p. 36 |
Experiment 5 Identification of Samples | p. 37 |
Experiment 6A Difference Testing | p. 38 |
Experiment 6B Descriptive Tests | p. 39 |
Experiment 6C Affective Tests | p. 39 |
Experiment 7 Adaptation of Receptors | p. 40 |
9. Laboratory: Objective Evaluation of Foods | p. 41 |
Texture | p. 41 |
10. Laboratory: Physical Properties of Foods | p. 43 |
Water Activity | p. 43 |
Viscosity | p. 43 |
Specific Gravity | p. 44 |
Experiment 1 Water Activity | p. 44 |
Experiment 2 Viscosity | p. 46 |
Experiment 3 Specific Gravity and Refractive Index | p. 46 |
11. Laboratory: Dispersion of Matter | p. 49 |
Experiment 1 Solutions | p. 49 |
Experiment 2 Emulsions | p. 51 |
Experiment 3 Foaming Properties of Proteins | p. 53 |
12. Laboratory: Lipids | p. 55 |
Experiment 1 Odors and Physical State of Lipids and Fatty Acids | p. 55 |
Experiment 2 Solubility, Specific Gravity, and Refractive Index | p. 56 |
Experiment 3 Water-Absorbing Capacity | p. 57 |
Experiment 4 Plasticity of Fats | p. 57 |
Experiment 5 Fat Bloom in Chocolate | p. 58 |
Experiment 6 Oxidative Rancidity | p. 59 |
13. Laboratory: Amino Acids, Proteins, and Maillard Browning | p. 61 |
Experiment 1 Maillard Reaction | p. 61 |
Experiment 2 Qualitative Test for Protein | p. 62 |
Experiment 3 Quantitative Determination of Protein in Foods by the Biuret Method | p. 64 |
Experiment 4 Effect of Heat on Proteins | p. 65 |
Experiment 5 Coagulation of Proteins | p. 66 |
Experiment 6 Effect of pH on Hydration of Meat Proteins | p. 67 |
Experiment 7 Spun Fiber Production | p. 68 |
Experiment 8 Effects of the Enzyme Rennin on Milk Protein | p. 68 |
14. Laboratory: Gelatin | p. 71 |
Experiment 1 Effects of Variations in Gelatin Concentration, pH, Sucrose Concentration, and Presence of a Proteolytic Enzyme on Gelatin Gel Strength | p. 71 |
Experiment 2 Effect of In Situ Enzymes on Gelatin Gel Strength | p. 73 |
15. Laboratory: Carbohydrates | p. 75 |
Experiment 1 Fehling's Test for Reducing Sugars | p. 75 |
Experiment 2 Microscopic Appearance of Starch | p. 76 |
Experiment 3 Starch Gels | p. 77 |
Experiment 4 Viscosity Curves of Starch Pastes | p. 78 |
16. Laboratory: Flour Mixtures | p. 81 |
Experiment 1 Gluten Balls | p. 81 |
Experiment 2 Sugar Cookies | p. 82 |
Experiment 3 Chocolate Cakes | p. 84 |
17. Laboratory: Pigments | p. 87 |
Experiment 1 Color Reactions of Myoglobin | p. 87 |
Experiment 2 The Effects of Heat and pH on Plant Pigments | p. 88 |
Experiment 3 Separation of Pigments in a Green, Leafy Vegetable | p. 90 |
Experiment 4 Enzymatic Browning | p. 92 |
Experiment 5 Peroxidase Assay to Determine Adequacy of Blanching | p. 93 |
Experiment 6 Measurement of Color of Oranges | p. 94 |
18. Laboratory: Pectin | p. 97 |
Experiment 1 Histochemical Localization of Pectic Substances | p. 97 |
Experiment 2 Pectin Gels | p. 98 |
19. Laboratory: Synthesized Carbohydrate Food Gums | p. 103 |
Experiment 1 Dispersibility and Thermogelation of Cellulose Gums | p. 103 |
Experiment 2 Alginate Gels | p. 105 |
20. Equipment Guide | p. 107 |
Brookfield Viscometer (Analog and Digital) | p. 107 |
Compensating Polar Planimeter | p. 109 |
Consistometer (Bostwick) | p. 110 |
Hunter Colorimeter | p. 111 |
Hydrometer | p. 112 |
Instron Materials Tester | p. 114 |
Jelmeter | p. 115 |
Linespread Apparatus | p. 116 |
Penetrometer or Compressometer | p. 117 |
pH Meter | p. 118 |
Reflectance Meter (Photovolt) | p. 120 |
Refractometer (Abbe) | p. 121 |
Seed Volume Apparatus | p. 123 |
Shear Press | p. 124 |
Shortometer | p. 125 |
Specific Gravity of Solids | p. 126 |
Spectrophotometer | p. 126 |
Stable Micro Systems Texture Analyzer | p. 127 |
Vernier Caliper | p. 129 |
Visco/Amylo/GRAPH | p. 130 |
Water Activity System | p. 131 |
Appendix | p. 133 |
Index | p. 135 |