The Food Chemistry Laboratory / Edition 2

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More About This Textbook

Overview

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.

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Product Details

  • ISBN-13: 9780849312939
  • Publisher: CRC Press
  • Publication date: 2/14/2003
  • Series: Contemporary Food Science Series
  • Edition description: REV
  • Edition number: 2
  • Pages: 152
  • Product dimensions: 8.30 (w) x 10.90 (h) x 0.40 (d)

Table of Contents

Literature Search
Evaluation of Foods
Objective Methods
Sensory Methods
Laboratory Notebook
Style Guide for Research Paper
Individual Project

Laboratory
Sensory Evaluation of Foods
Objective Evaluation of Foods
Physical Properties of Foods
Dispersion of Matter
Lipids
Amino Acids, Proteins, and Maillard Browning
Gelatin
Carbohydrates
Flour Mixtures
Pigments
Pectin
Synthesized Carbohydrate Food Gums

Equipment Guide
Brookfield Viscometer
Compensating Polar Planimeter
Consistometer (Bostwick)
Hunter Colorimeter
Hydrometer
Instron Materials Tester
Jelmeter
Line-Spread 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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