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The Food Chemistry Laboratory
Connie M Weaver, James Reuben Daniel
CRC Press
2003
152 ISBN 0849312930
£25.00
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This is the secon edition of this 'Manual for Experimental Foods, Dietetics, and Food Scientists' it:
- Includes new and updated experiments
- Provides practical demonstrations of principles of food chemistry, many without specialized lab equipment
- Teaches students the proper way to maintain a laboratory notebook, how to record original data, and how to
analyze that data
- Includes additional sections suitable for upper division lab courses in food chemistry
- Describes the uses and procedures for major equipment used in the study of food quality and research
- Appropriate for courses for food science majors as well as dietetics/nutrition majors
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.
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
To find similar publications, click on a keyword below:
chemistry
: food science
: laboratory techniques
: textbook
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