FOOD CHEMISTRY LABORATORY MANUAL FOR ADVANCED STUDIES
ABSTRACTS AND INDEXES JOURNALS ADVANCES AND REVIEWS GENERAL INTERNET SOURCES OF INFORMATION 2 EVALUATION OF FOODS COLOR TEXTURE FLAVOR 3 OBJECTIVE METHODS 4 SENSORY METHODS DEVELOPING FORMS FOR SENSORY TESTS 5 LABORATORY NOTEBOOK FORMAT SAMPLE TABLES AS REPORTED IN THE JOURNAL OF FOOD SCIENCE GRAPHS FROM THE JOURNAL OF FOOD SCIENCE 6 STYLE GUIDE FOR RESEARCH PAPERS MISSION OF IFT SCIENTIFIC JOURNALS GENERAL EDITORIAL POLICIES JOURNAL SECTIONS MANUSCRIPT REQUIREMENTS REFERENCE FORMAT EDITORIAL REVIEW AND PROCESSING INSTRUCTIONS FOR SUBMITTING A MANUSCRIPT PRESUBMISSION CHECKLIST 7 INDIVIDUAL PROJECT RESEARCH PROPOSAL ORAL PRESENTATION WRITTEN PRESENTATION SCORECARD FOR GRADE 8 LABORATORY: SENSORY EVALUATION OF FOODS EXPERIMENT 1: THRESHOLD CONCENTRATIONS OF THE PRIMARY TASTES EXPERIMENT 2: EFFECT OF TEMPERATURE ON TASTE EXPERIMENT 3: PERCEPTION OF PHENYLTHIOCARBAMIDE (PTC) EXPERIMENT 4: COMPARISON OF SWEETNESS OF SUGARS EXPERIMENT 5: IDENTIFICATION OF SAMPLES EXPERIMENT 6A: DIFFERENCE TESTING EXPERIMENT 6B: DESCRIPTIVE TESTS EXPERIMENT 6C: AFFECTIVE TESTS EXPERIMENT 7: ADAPTATION OF RECEPTORS 9 LABORATORY: OBJECTIVE EVALUATION OF FOODS 10 LABORATORY: PHYSICAL PROPERTIES OF FOODS WATER ACTIVITY VISCOSITY SPECIFIC GRAVITY EXPERIMENT 1: WATER ACTIVITY EXPERIMENT 2: VISCOSITY EXPERIMENT 3: SPECIFIC GRAVITY AND REFRACTIVE INDEX 11 LABORATORY: DISPERSION OF MATTER EXPERIMENT 1: SOLUTIONS EXPERIMENT 2: EMULSIONS EXPERIMENT 3: FOAMING PROPERTIES OF PROTEINS 12 LABORATORY: LIPIDS EXPERIMENT 1: ODORS AND PHYSICAL STATE OF LIPIDS AND FATTY ACIDS EXPERIMENT 2: SOLUBILITY, SPECIFIC GRAVITY, AND REFRACTIVE INDEX EXPERIMENT 3: WATER-ABSORBING CAPACITY EXPERIMENT 4: PLASTICITY OF FATS EXPERIMENT 5: FAT BLOOM IN CHOCOLATE EXPERIMENT 6: OXIDATIVE RANCIDITY 13 LABORATORY: AMINO ACIDS, PROTEINS, AND MAILLARD BROWNING EXPERIMENT 1: MAILLARD REACTION EXPERIMENT 2: QUALITATIVE TEST FOR PROTEIN EXPERIMENT 3: QUANTITATIVE DETERMINATION OF PROTEIN IN FOODS BY THE BIURET METHOD EXPERIMENT 4: EFFECT OF HEAT ON PROTEINS EXPERIMENT 5: COAGULATION OF PROTEINS EXPERIMENT 6: EFFECT OF PH ON HYDRATION OF MEAT PROTEINS EXPERIMENT 7: SPUN FIBER PRODUCTION EXPERIMENT 8: EFFECTS OF THE ENZYME RENNIN ON MILK PROTEIN 14 LABORATORY: GELATIN EXPERIMENT 1: EFFECTS OF VARIATIONS IN GELATIN CONCENTRATION, PH, SUCROSE CONCENTRATION, AND PRESENCE OF A PROTEOLYTIC ENZYME ON GELATIN GEL STRENGTH EXPERIMENT 2: EFFECT OF IN SITU ENZYMES ON GELATIN GEL STRENGTH 15 LABORATORY: CARBOHYDRATES EXPERIMENT 1: FEHLING’S TEST FOR REDUCING SUGARS EXPERIMENT 2: MICROSCOPIC APPEARANCE OF STARCH EXPERIMENT 3: STARCH GELS EXPERIMENT 4: VISCOSITY CURVES OF STARCH PASTES 16 LABORATORY: FLOUR MIXTURES EXPERIMENT 1: GLUTEN BALLS EXPERIMENT 2: SUGAR COOKIES EXPERIMENT 3: CHOCOLATE CAKES 17 LABORATORY: PIGMENTS EXPERIMENT 1: COLOR REACTIONS OF MYOGLOBIN EXPERIMENT 2: THE EFFECTS OF HEAT AND PH ON PLANT PIGMENTS EXPERIMENT 3: SEPARATION OF PIGMENTS IN A GREEN, LEAFY VEGETABLE EXPERIMENT 4: ENZYMATIC BROWNING EXPERIMENT 5: PEROXIDASE ASSAY TO DETERMINE ADEQUACY OF BLANCHING EXPERIMENT 6: MEASUREMENT OF COLOR OF ORANGES 18 LABORATORY: PECTIN EXPERIMENT 1: HISTOCHEMICAL LOCALIZATION OF PECTIC SUBSTANCES EXPERIMENT 2: PECTIN GELS 19 LABORATORY: SYNTHESIZED CARBOHYDRATE FOOD GUMS EXPERIMENT 1: DISPERSIBILITY AND THERMOGELATION OF CELLULOSE GUMS EXPERIMENT 2: ALGINATE GELS 20 EQUIPMENT GUIDE BROOKFIELD VISCOMETER (ANALOG AND DIGITAL) COMPENSATING POLAR PLANIMETER CONSISTOMETER (BOSTWICK) HUNTER COLORIMETER HYDROMETER INSTRON MATERIALS TESTER JELMETER LINESPREAD 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