Food Chemistry Laboratory: A Manual for Experimental Foods

Connie M. Weaver, James R. Daniel0849312930, 9780849312939, 9780203009529

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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Table of contents :
BOOK COVER……Page 1
TITLE……Page 4
COPYRIGHT……Page 5
FOREWORD……Page 6
THE AUTHORS……Page 8
TABLE OF CONTENTS……Page 10
1 LITERATURE SEARCH……Page 14
2 EVALUATION OF FOODS……Page 18
3 OBJECTIVE METHODS……Page 22
4 SENSORY METHODS……Page 24
5 LABORATORY NOTEBOOK……Page 28
6 STYLE GUIDE FOR RESEARCH PAPERS……Page 34
7 INDIVIDUAL PROJECT……Page 44
8 LABORATORY: SENSORY EVALUATION OF FOODS……Page 48
9 LABORATORY: OBJECTIVE EVALUATION OF FOODS……Page 54
10 LABORATORY: PHYSICAL PROPERTIES OF FOODS……Page 56
11 LABORATORY: DISPERSION OF MATTER……Page 62
12 LABORATORY: LIPIDS……Page 68
13 LABORATORY: AMINO ACIDS, PROTEINS, AND MAILARD BROWNING……Page 74
14 LABORATORY: GELATIN……Page 84
15 LABORATORY: CARBOHYDRATES……Page 88
16 LABORATORY: FLOUR MIXTURES……Page 94
17 LABORATORY: PIGMENTS……Page 100
18 LABORATORY: PECTIN……Page 110
19 LABORATORY: SYNTHESIZED CARBOHYDRATE FOOD GUMS……Page 116
20 EQUIPMENT GUIDE……Page 120
APPENDIX……Page 146
INDEX……Page 148