The food chemistry laboratory : (Record no. 8903)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 16204pam a2200157 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210423115517.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210423b ||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | 0 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | e-book (FST) |
| 245 10 - TITLE STATEMENT | |
| Title | The food chemistry laboratory : |
| Remainder of title | a manual for experimental foods, dietetics, and food scientists / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | washington : |
| Name of publisher, distributor, etc | CRC press, |
| Date of publication, distribution, etc | 2005. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Table of Contents<br/>1. Literature Search<br/>........................................................................................................................1<br/>Abstracts and Indexes...................................................................................................................1<br/>Journals..........................................................................................................................................1<br/>Advances and Reviews .................................................................................................................1<br/>General ..........................................................................................................................................2<br/>Internet Sources of Information ...................................................................................................2<br/>2. Evaluation of Foods<br/>...................................................................................................................5<br/>Color ..............................................................................................................................................5<br/>Texture...........................................................................................................................................6<br/>Flavor .............................................................................................................................................6<br/>3. Objective Methods<br/>......................................................................................................................9<br/>4. Sensory Methods<br/>......................................................................................................................11<br/>Developing Forms for Sensory Tests .........................................................................................12<br/>5. Laboratory Notebook<br/>..............................................................................................................15<br/>Format..........................................................................................................................................15<br/>Sample Tables as Reported in the<br/>Journal of Food Science<br/>.....................................................16<br/>Graphs from the<br/>Journal of Food Science<br/>..................................................................................18<br/>6. Style Guide for Research Papers<br/>...........................................................................................21<br/>Mission of IFT Scientific Journals ...............................................................................................21<br/>General Editorial Policies ...........................................................................................................21<br/>Journal Sections...........................................................................................................................23<br/>Manuscript Requirements ...........................................................................................................24<br/>Reference Format ........................................................................................................................26<br/>Editorial Review and Processing ................................................................................................27<br/>Instructions for Submitting a Manuscript...................................................................................28<br/>Presubmission Checklist .............................................................................................................29<br/>7. Individual Project<br/>.....................................................................................................................31<br/>Research Proposal.......................................................................................................................31<br/>Oral Presentation ........................................................................................................................31<br/>Written Presentation....................................................................................................................32<br/>Scorecard for Grade....................................................................................................................34<br/>8. Laboratory: Sensory Evaluation of Foods<br/>...........................................................................35<br/>Experiment 1: Threshold Concentrations of the Primary Tastes ..............................................35<br/>Experiment 2: Effect of Temperature on Taste .........................................................................35<br/>Experiment 3: Perception of Phenylthiocarbamide (PTC)........................................................36<br/>Experiment 4: Comparison of Sweetness of Sugars..................................................................36<br/>Experiment 5: Identification of Samples....................................................................................37<br/>Experiment 6A: Difference Testing ............................................................................................38<br/>Experiment 6B: Descriptive Tests ..............................................................................................39<br/>Experiment 6C: Affective Tests...................................................................................................39<br/>Experiment 7: Adaptation of Receptors.....................................................................................40<br/>9. Laboratory: Objective Evaluation of Foods<br/>.........................................................................41<br/>Texture.........................................................................................................................................41<br/>10. Laboratory: Physical Properties of Foods<br/>...........................................................................43<br/>Water Activity ..............................................................................................................................43<br/>Viscosity.......................................................................................................................................43<br/>Specific Gravity ...........................................................................................................................44<br/>Experiment 1: Water Activity......................................................................................................44<br/>Experiment 2: Viscosity ..............................................................................................................46<br/>Experiment 3: Specific Gravity and Refractive Index................................................................46<br/>11. Laboratory: Dispersion of Matter<br/>.........................................................................................49<br/>Experiment 1: Solutions..............................................................................................................49<br/>Experiment 2: Emulsions ............................................................................................................51<br/>Experiment 3: Foaming Properties of Proteins..........................................................................53<br/>12. Laboratory: Lipids<br/>....................................................................................................................55<br/>Experiment 1: Odors and Physical State of Lipids and Fatty Acids .........................................55<br/>Experiment 2: Solubility, Specific Gravity, and Refractive Index .............................................56<br/>Experiment 3: Water-Absorbing Capacity..................................................................................57<br/>Experiment 4: Plasticity of Fats ..................................................................................................57<br/>Experiment 5: Fat Bloom in Chocolate......................................................................................58<br/>Experiment 6: Oxidative Rancidity.............................................................................................59<br/>13. Laboratory: Amino Acids, Proteins, and Maillard Browning<br/>..........................................61<br/>Experiment 1: Maillard Reaction ................................................................................................61<br/>Experiment 2: Qualitative Test for Protein ................................................................................62<br/>Experiment 3: Quantitative Determination of Protein in Foods by the Biuret Method ..........64<br/>Experiment 4: Effect of Heat on Proteins ..................................................................................65<br/>Experiment 5: Coagulation of Proteins ......................................................................................66<br/>Experiment 6: Effect of pH on Hydration of Meat Proteins .....................................................67<br/>Experiment 7: Spun Fiber Production........................................................................................68<br/>Experiment 8: Effects of the Enzyme Rennin on Milk Protein .................................................68<br/>14. Laboratory: Gelatin<br/>..................................................................................................................71<br/>Experiment 1: Effects of Variations in Gelatin Concentration, pH, Sucrose Concentration,<br/>and Presence of a Proteolytic Enzyme on Gelatin Gel Strength ........................................71<br/>Experiment 2: Effect of<br/>In Situ<br/>Enzymes on Gelatin Gel Strength...........................................73<br/>15. Laboratory: Carbohydrates<br/>....................................................................................................75<br/>Experiment 1: Fehling’s Test for Reducing Sugars....................................................................75<br/>Experiment 2: Microscopic Appearance of Starch ....................................................................76<br/>Experiment 3: Starch Gels ..........................................................................................................77<br/>Experiment 4: Viscosity Curves of Starch Pastes.......................................................................78<br/>16. Laboratory: Flour Mixtures<br/>....................................................................................................81<br/>Experiment 1: Gluten Balls.........................................................................................................81<br/>Experiment 2: Sugar Cookies .....................................................................................................82<br/>Experiment 3: Chocolate Cakes .................................................................................................84<br/>17. Laboratory: Pigments<br/>..............................................................................................................87<br/>Experiment 1: Color Reactions of Myoglobin............................................................................87<br/>Experiment 2: The Effects of Heat and pH on Plant Pigments ................................................88<br/>Experiment 3: Separation of Pigments in a Green, Leafy Vegetable .......................................90<br/>Experiment 4: Enzymatic Browning...........................................................................................92<br/>Experiment 5: Peroxidase Assay to Determine Adequacy of Blanching .................................93<br/>Experiment 6: Measurement of Color of Oranges ....................................................................94<br/>18. Laboratory: Pectin<br/>....................................................................................................................97<br/>Experiment 1: Histochemical Localization of Pectic Substances ..............................................97<br/>Experiment 2: Pectin Gels ..........................................................................................................98<br/>19. Laboratory: Synthesized Carbohydrate Food Gums<br/>........................................................ 103<br/>Experiment 1: Dispersibility and Thermogelation of Cellulose Gums................................... 103<br/>Experiment 2: Alginate Gels..................................................................................................... 105<br/>20. Equipment Guide<br/>................................................................................................................... 107<br/>Brookfield Viscometer (Analog and Digital) ........................................................................... 107<br/>Compensating Polar Planimeter ............................................................................................... 109<br/>Consistometer (Bostwick)......................................................................................................... 110<br/>Hunter Colorimeter ................................................................................................................... 111<br/>Hydrometer ............................................................................................................................... 112<br/>Instron Materials Tester ............................................................................................................ 114<br/>Jelmeter...................................................................................................................................... 115<br/>Linespread Apparatus ............................................................................................................... 116<br/>Penetrometer or Compressometer ........................................................................................... 117<br/>pH Meter.................................................................................................................................... 118<br/>Reflectance Meter (Photovolt) .................................................................................................. 120<br/>Refractometer (Abbe)................................................................................................................ 121<br/>Seed Volume Apparatus ........................................................................................................... 123<br/>Shear Press ................................................................................................................................ 124<br/>Shortometer ............................................................................................................................... 125<br/>Specific Gravity of Solids.......................................................................................................... 126<br/>Spectrophotometer.................................................................................................................... 126<br/>Stable Micro Systems Texture Analyzer ................................................................................... 127<br/>Vernier Caliper .......................................................................................................................... 129<br/>Visco/Amylo/GRAPH................................................................................................................ 130<br/>Water Activity System ............................................................................................................... 131<br/>Appendix<br/>................................................................................................... 133<br/>Index<br/>................................................................................................................................................ 135 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Weaver, Connie M. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | E-Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | College of Natural Resources | College of Natural Resources | 23/04/2021 | e-book (FST) | 23/04/2021 | 23/04/2021 | E-Book |