TY - BOOK AU - Weaver, Connie M. TI - The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists U1 - e-book (FST) PY - 2005/// CY - washington PB - CRC press N2 - Table of Contents 1. Literature Search ........................................................................................................................1 Abstracts and Indexes...................................................................................................................1 Journals..........................................................................................................................................1 Advances and Reviews .................................................................................................................1 General ..........................................................................................................................................2 Internet Sources of Information ...................................................................................................2 2. Evaluation of Foods ...................................................................................................................5 Color ..............................................................................................................................................5 Texture...........................................................................................................................................6 Flavor .............................................................................................................................................6 3. Objective Methods ......................................................................................................................9 4. Sensory Methods ......................................................................................................................11 Developing Forms for Sensory Tests .........................................................................................12 5. Laboratory Notebook ..............................................................................................................15 Format..........................................................................................................................................15 Sample Tables as Reported in the Journal of Food Science .....................................................16 Graphs from the Journal of Food Science ..................................................................................18 6. Style Guide for Research Papers ...........................................................................................21 Mission of IFT Scientific Journals ...............................................................................................21 General Editorial Policies ...........................................................................................................21 Journal Sections...........................................................................................................................23 Manuscript Requirements ...........................................................................................................24 Reference Format ........................................................................................................................26 Editorial Review and Processing ................................................................................................27 Instructions for Submitting a Manuscript...................................................................................28 Presubmission Checklist .............................................................................................................29 7. Individual Project .....................................................................................................................31 Research Proposal.......................................................................................................................31 Oral Presentation ........................................................................................................................31 Written Presentation....................................................................................................................32 Scorecard for Grade....................................................................................................................34 8. Laboratory: Sensory Evaluation of Foods ...........................................................................35 Experiment 1: Threshold Concentrations of the Primary Tastes ..............................................35 Experiment 2: Effect of Temperature on Taste .........................................................................35 Experiment 3: Perception of Phenylthiocarbamide (PTC)........................................................36 Experiment 4: Comparison of Sweetness of Sugars..................................................................36 Experiment 5: Identification of Samples....................................................................................37 Experiment 6A: Difference Testing ............................................................................................38 Experiment 6B: Descriptive Tests ..............................................................................................39 Experiment 6C: Affective Tests...................................................................................................39 Experiment 7: Adaptation of Receptors.....................................................................................40 9. Laboratory: Objective Evaluation of Foods .........................................................................41 Texture.........................................................................................................................................41 10. Laboratory: Physical Properties of Foods ...........................................................................43 Water Activity ..............................................................................................................................43 Viscosity.......................................................................................................................................43 Specific Gravity ...........................................................................................................................44 Experiment 1: Water Activity......................................................................................................44 Experiment 2: Viscosity ..............................................................................................................46 Experiment 3: Specific Gravity and Refractive Index................................................................46 11. Laboratory: Dispersion of Matter .........................................................................................49 Experiment 1: Solutions..............................................................................................................49 Experiment 2: Emulsions ............................................................................................................51 Experiment 3: Foaming Properties of Proteins..........................................................................53 12. Laboratory: Lipids ....................................................................................................................55 Experiment 1: Odors and Physical State of Lipids and Fatty Acids .........................................55 Experiment 2: Solubility, Specific Gravity, and Refractive Index .............................................56 Experiment 3: Water-Absorbing Capacity..................................................................................57 Experiment 4: Plasticity of Fats ..................................................................................................57 Experiment 5: Fat Bloom in Chocolate......................................................................................58 Experiment 6: Oxidative Rancidity.............................................................................................59 13. Laboratory: Amino Acids, Proteins, and Maillard Browning ..........................................61 Experiment 1: Maillard Reaction ................................................................................................61 Experiment 2: Qualitative Test for Protein ................................................................................62 Experiment 3: Quantitative Determination of Protein in Foods by the Biuret Method ..........64 Experiment 4: Effect of Heat on Proteins ..................................................................................65 Experiment 5: Coagulation of Proteins ......................................................................................66 Experiment 6: Effect of pH on Hydration of Meat Proteins .....................................................67 Experiment 7: Spun Fiber Production........................................................................................68 Experiment 8: Effects of the Enzyme Rennin on Milk Protein .................................................68 14. Laboratory: Gelatin ..................................................................................................................71 Experiment 1: Effects of Variations in Gelatin Concentration, pH, Sucrose Concentration, and Presence of a Proteolytic Enzyme on Gelatin Gel Strength ........................................71 Experiment 2: Effect of In Situ Enzymes on Gelatin Gel Strength...........................................73 15. Laboratory: Carbohydrates ....................................................................................................75 Experiment 1: Fehling’s Test for Reducing Sugars....................................................................75 Experiment 2: Microscopic Appearance of Starch ....................................................................76 Experiment 3: Starch Gels ..........................................................................................................77 Experiment 4: Viscosity Curves of Starch Pastes.......................................................................78 16. Laboratory: Flour Mixtures ....................................................................................................81 Experiment 1: Gluten Balls.........................................................................................................81 Experiment 2: Sugar Cookies .....................................................................................................82 Experiment 3: Chocolate Cakes .................................................................................................84 17. Laboratory: Pigments ..............................................................................................................87 Experiment 1: Color Reactions of Myoglobin............................................................................87 Experiment 2: The Effects of Heat and pH on Plant Pigments ................................................88 Experiment 3: Separation of Pigments in a Green, Leafy Vegetable .......................................90 Experiment 4: Enzymatic Browning...........................................................................................92 Experiment 5: Peroxidase Assay to Determine Adequacy of Blanching .................................93 Experiment 6: Measurement of Color of Oranges ....................................................................94 18. Laboratory: Pectin ....................................................................................................................97 Experiment 1: Histochemical Localization of Pectic Substances ..............................................97 Experiment 2: Pectin Gels ..........................................................................................................98 19. Laboratory: Synthesized Carbohydrate Food Gums ........................................................ 103 Experiment 1: Dispersibility and Thermogelation of Cellulose Gums................................... 103 Experiment 2: Alginate Gels..................................................................................................... 105 20. Equipment Guide ................................................................................................................... 107 Brookfield Viscometer (Analog and Digital) ........................................................................... 107 Compensating Polar Planimeter ............................................................................................... 109 Consistometer (Bostwick)......................................................................................................... 110 Hunter Colorimeter ................................................................................................................... 111 Hydrometer ............................................................................................................................... 112 Instron Materials Tester ............................................................................................................ 114 Jelmeter...................................................................................................................................... 115 Linespread Apparatus ............................................................................................................... 116 Penetrometer or Compressometer ........................................................................................... 117 pH Meter.................................................................................................................................... 118 Reflectance Meter (Photovolt) .................................................................................................. 120 Refractometer (Abbe)................................................................................................................ 121 Seed Volume Apparatus ........................................................................................................... 123 Shear Press ................................................................................................................................ 124 Shortometer ............................................................................................................................... 125 Specific Gravity of Solids.......................................................................................................... 126 Spectrophotometer.................................................................................................................... 126 Stable Micro Systems Texture Analyzer ................................................................................... 127 Vernier Caliper .......................................................................................................................... 129 Visco/Amylo/GRAPH................................................................................................................ 130 Water Activity System ............................................................................................................... 131 Appendix ................................................................................................... 133 Index ................................................................................................................................................ 135 ER -