2nd Edition

The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

By Connie M. Weaver, James R. Daniel Copyright 2003
    150 Pages 31 B/W Illustrations
    by CRC Press

    150 Pages
    by CRC Press

    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.

    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

    Biography

    Connie M. Weaver, James R. Daniel

    "…well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. …a valuable resource to anyone working in food science."

    - in Inform

    ABOUT THE FIRST EDITION:

    "…a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors."

    - C.S. Shoemaker in J. Food Biochemistry