The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists
著者
書誌事項
The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists
(CRC series in contemporary food science / Fergus M. Clydesdale, Series editor)
CRC Press, 1996
大学図書館所蔵 全18件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
The Food Chemistry Laboratory
illustrates chemical and physical properties and behavior of food constituents and additives. It is filled with guides and experiments, and its unique design allows you to structure individualized laboratories. Directions for independent research in food chemistry are also included.
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 performed-this 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.
目次
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
「Nielsen BookData」 より