Understand physical and chemical properties through laboratory experiments

Unlike most food chemistry manuals that deal with food analysis, The Food Chemistry Laboratory focuses on the physical and chemical properties of foods and ingredients. Twelve planned laboratory sessions cover a wide range of experiments that teach basic principles of food chemistry. Choose the number and order of sessions and experiments to be performedÑthis flexible format allows you to create your own laboratory sessions.

Laboratory sessions investigate topics such as sensory and objective evaluations of foods, physical properties of foods, dispersion of matter, lipids, amino acids, proteins, Maillard Browning, gelatin, carbohydrates, and much more.

Complete with valuable guidelines and equipment guide

A detailed equipment guide describes the uses and operation instructions for 21 instruments commonly used to evaluate food properties. Instruction on sensory evaluation of foods is also provided. The equipment guide covers the Brookfield viscometer, penetrometer, water activating system, texture analyzer, hydrometer, and pH meter, just to name a few.

And there's more! The Food Chemistry Laboratory contains information on accessing food chemistry literature, research proposal preparation, guides for 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 testings experiment.

This is a must-have manual for students of food science, nutrition, and dietetics -- anyone who needs to know sensory and objective methods, equipment procedures, and how to conduct independent research in food chemistry.

Features

• Unique manual with experiments concentrating on fundamental food chemistry principles
• Contains 12 planned laboratory sessions with a flexible format for performing multiple experiments
• Describes the uses and procedures for major equipment used in the study of food quality and research
• Provides guidelines for conducting and reporting food chemistry research

Audience

Academic institutions with programs in food science, nutrition, dietetics, and food chemistry; and professionals in the food industry

Contents

• Literature Search.
• Evaluation of Foods.
• Objective Methods.
• Sensory Methods.
• Laboratory Notebook.
• Style Guide for Research Paper.
• Individual Project.
• Score Card for 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. Compressometer. Consistometer. Hydrometer. Instron Materials Tester. Jelmeter. Line-Spread Apparatus. Penetrometer. pH Meter. Reflectance Meter. Refractometer. Seed Volume Apparatus. Shear Press. Shortometer. Specific Gravity of Solids
Spectrophotometer. Texture Analyzer. Vernier Caliper. VISCO/Amylo/GRAPH. Water Activity System.
• Appendix: Directions for Setting Up Difference Testings Experiment.
• Index.