The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL [u.a.]
CRC Pr.
2003
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | CRC series in contemporary food science
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 137 S. graph. Darst. |
| ISBN: | 0849312930 |
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| 245 | 1 | 0 | |a The food chemistry laboratory |b a manual for experimental foods, dietetics, and food scientists |c Connie R.Weaver, James R. Daniel |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Boca Raton, FL [u.a.] |b CRC Pr. |c 2003 | |
| 300 | |a 137 S. |b graph. Darst. | ||
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| 490 | 0 | |a CRC series in contemporary food science | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 7 | |a Análise de alimentos |2 larpcal | |
| 650 | 7 | |a Composição de alimentos |2 larpcal | |
| 650 | 7 | |a Laboratórios |2 larpcal | |
| 650 | 7 | |a Química de alimentos |2 larpcal | |
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| 650 | 4 | |a Food |x Composition |v Laboratory manuals | |
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Datensatz im Suchindex
| _version_ | 1804129621510193152 |
|---|---|
| adam_text | Titel: The food chemistry laboratory
Autor: Weaver, Connie
Jahr: 2003
TABLE OF CONTENTS
1. literature Search........................................................................................................................1
Abstracts and Indexes...................................................................................................................1
Journals..........................................................................................................................................1
Advances and Reviews.................................................................................................................1
General..........................................................................................................................................2
Internet Sources of Information...................................................................................................2
2. Evaluation of Foods...................................................................................................................5
Color..............................................................................................................................................5
Texture...........................................................................................................................................6
Flavor.............................................................................................................................................6
3. Objective Methods......................................................................................................................9
4. Sensory Methods......................................................................................................................11
Developing Forms for Sensory Tests.........................................................................................12
5. Laboratory Notebook..............................................................................................................15
Format..........................................................................................................................................15
Sample Tables as Reported in the Journal of Food Science.....................................................16
Graphs from the Journal of Food Science..................................................................................18
6. Style Guide for Research Papers...........................................................................................21
Mission of IFT Scientific Journals...............................................................................................21
General Editorial Policies...........................................................................................................21
Journal Sections...........................................................................................................................23
Manuscript Requirements...........................................................................................................24
Reference Format........................................................................................................................26
Editorial Review and Processing................................................................................................27
Instructions for Submitting a Manuscript...................................................................................28
Presubmission Checklist.............................................................................................................29
7. Individual Project.....................................................................................................................31
Research Proposal.......................................................................................................................31
Oral Presentation........................................................................................................................31
Written Presentation....................................................................................................................32
Scorecard for Grade....................................................................................................................34
8. Laboratory: Sensory Evaluation of Foods...........................................................................35
Experiment 1: Threshold Concentrations of the Primary Tastes..............................................35
Experiment 2: Effect of Temperature on Taste.........................................................................35
Experiment 3: Perception of Phenylthiocarbamide (PTC)........................................................36
Experiment 4: Comparison of Sweetness of Sugars..................................................................36
Experiment 5: Identification of Samples....................................................................................37
Experiment 6A: Difference Testing............................................................................................38
Experiment 6B: Descriptive Tests..............................................................................................39
Experiment 6C: Affective Tests...................................................................................................39
Experiment 7: Adaptation of Receptors.....................................................................................40
9. Laboratory: Objective Evaluation of Foods.........................................................................41
Texture.........................................................................................................................................41
10. Laboratory: Physical Properties of Foods...........................................................................43
Water Activity..............................................................................................................................43
Viscosity.......................................................................................................................................43
Specific Gravity...........................................................................................................................44
Experiment 1: Water Activity......................................................................................................44
Experiment 2: Viscosity..............................................................................................................46
Experiment 3: Specific Gravity and Refractive Index................................................................46
11. Laboratory: Dispersion of Matter.........................................................................................49
Experiment 1: Solutions..............................................................................................................49
Experiment 2: Emulsions............................................................................................................51
Experiment 3: Foaming Properties of Proteins..........................................................................53
12. Laboratory: Lipids....................................................................................................................55
Experiment 1: Odors and Physical State of Lipids and Fatty Acids.........................................55
Experiment 2: Solubility, Specific Gravity, and Refractive Index.............................................56
Experiment 3: Water-Absorbing Capacity..................................................................................57
Experiment 4: Plasticity of Fats..................................................................................................57
Experiment 5: Fat Bloom in Chocolate......................................................................................58
Experiment 6: Oxidative Rancidity.............................................................................................59
13. Laboratory: Amino Acids, Proteins, and MaiUard Browning..........................................61
Experiment 1: Maillard Reaction................................................................................................61
Experiment 2: Qualitative Test for Protein................................................................................62
Experiment 3: Quantitative Determination of Protein in Foods by the Biuret Method..........64
Experiment 4: Effect of Heat on Proteins..................................................................................65
Experiment 5: Coagulation of Proteins......................................................................................66
Experiment 6: Effect of pH on Hydration of Meat Proteins.....................................................67
Experiment 7: Spun Fiber Production........................................................................................68
Experiment 8: Effects of the Enzyme Rennin on Milk Protein.................................................68
14. Laboratory: Gelatin..................................................................................................................71
Experiment 1: Effects of Variations in Gelatin Concentration, pH, Sucrose Concentration,
and Presence of a Proteolytic Enzyme on Gelatin Gel Strength........................................71
Experiment 2: Effect of In Situ Enzymes on Gelatin Gel Strength...........................................73
15. Laboratory: Carbohydrates....................................................................................................75
Experiment 1: Fehling s Test for Reducing Sugars....................................................................75
Experiment 2: Microscopic Appearance of Starch....................................................................76
Experiment 3: Starch Gels..........................................................................................................77
Experiment 4: Viscosity Curves of Starch Pastes.......................................................................78
16. Laboratory: Flour Mixtures....................................................................................................81
Experiment 1: Gluten Balls.........................................................................................................81
Experiment 2: Sugar Cookies.....................................................................................................82
Experiment 3: Chocolate Cakes.................................................................................................84
17. Laboratory: Pigments..............................................................................................................87
Experiment 1: Color Reactions of Myoglobin............................................................................87
Experiment 2: The Effects of Heat and pH on Plant Pigments................................................88
Experiment 3: Separation of Pigments in a Green, Leafy Vegetable.......................................90
Experiment 4: Enzymatic Browning...........................................................................................92
Experiment 5: Peroxidase Assay to Determine Adequacy of Blanching.................................93
Experiment 6: Measurement of Color of Oranges....................................................................94
18. Laboratory: Pectin....................................................................................................................97
Experiment 1: Histochemical Localization of Pectic Substances..............................................97
Experiment 2: Pectin Gels..........................................................................................................98
19. Laboratory: Synthesized Carbohydrate Food Gums........................................................103
Experiment 1: Dispersibility and Thermogelation of Cellulose Gums...................................103
Experiment 2: Alginate Gels.....................................................................................................105
20. Equipment Guide...................................................................................................................107
Brookfield Viscometer (Analog and Digital)...........................................................................107
Compensating Polar Planimeter...............................................................................................109
Consistometer (Bostwick).........................................................................................................110
Hunter Colorimeter...................................................................................................................Ill
Hydrometer...............................................................................................................................112
Instron Materials Tester............................................................................................................114
Jelmeter......................................................................................................................................115
Linespread Apparatus...............................................................................................................116
Penetrometer or Compressometer...........................................................................................117
pH Meter....................................................................................................................................118
Reflectance Meter (Photovolt)..................................................................................................120
Refractometer (Abbe)................................................................................................................121
Seed Volume Apparatus...........................................................................................................123
Shear Press................................................................................................................................124
Shortometer...............................................................................................................................125
Specific Gravity of Solids..........................................................................................................126
Spectrophotometer....................................................................................................................126
Stable Micro Systems Texture Analyzer...................................................................................127
Vernier Caliper..........................................................................................................................129
Visco/Amylo/GRAPH................................................................................................................130
Water Activity System...............................................................................................................131
Appendix.........................................................................................................................................133
Index................................................................................................................................................135
|
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| isbn | 0849312930 |
| language | English |
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| physical | 137 S. graph. Darst. |
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| series2 | CRC series in contemporary food science |
| spelling | Weaver, Connie Verfasser aut The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists Connie R.Weaver, James R. Daniel 2. ed. Boca Raton, FL [u.a.] CRC Pr. 2003 137 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier CRC series in contemporary food science Includes bibliographical references and index Análise de alimentos larpcal Composição de alimentos larpcal Laboratórios larpcal Química de alimentos larpcal Food Analysis Laboratory manuals Food Composition Laboratory manuals Praktikum (DE-588)4127380-1 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 s Praktikum (DE-588)4127380-1 s DE-604 Lebensmittelchemie (DE-588)4034873-8 s Daniel, James Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010049109&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Weaver, Connie Daniel, James The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists Análise de alimentos larpcal Composição de alimentos larpcal Laboratórios larpcal Química de alimentos larpcal Food Analysis Laboratory manuals Food Composition Laboratory manuals Praktikum (DE-588)4127380-1 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| subject_GND | (DE-588)4127380-1 (DE-588)4034873-8 (DE-588)4167032-2 |
| title | The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists |
| title_auth | The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists |
| title_exact_search | The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists |
| title_full | The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists Connie R.Weaver, James R. Daniel |
| title_fullStr | The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists Connie R.Weaver, James R. Daniel |
| title_full_unstemmed | The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists Connie R.Weaver, James R. Daniel |
| title_short | The food chemistry laboratory |
| title_sort | the food chemistry laboratory a manual for experimental foods dietetics and food scientists |
| title_sub | a manual for experimental foods, dietetics, and food scientists |
| topic | Análise de alimentos larpcal Composição de alimentos larpcal Laboratórios larpcal Química de alimentos larpcal Food Analysis Laboratory manuals Food Composition Laboratory manuals Praktikum (DE-588)4127380-1 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| topic_facet | Análise de alimentos Composição de alimentos Laboratórios Química de alimentos Food Analysis Laboratory manuals Food Composition Laboratory manuals Praktikum Lebensmittelchemie Lebensmittelanalyse |
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