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, 2003
2nd ed
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Literature Search. Evaluation of Foods. Objective Methods. Sensory Methods. Laboratory Notebook. Style Guide for Research Paper. Individual Project. LABORATORY: Sensory Evaluation of Foods. Laboratory 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. Appendix. Index.
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