The Food Chemistry Laboratory

Author: Connie M. Weaver
Publisher: CRC Press
ISBN: 1420058304
Format: PDF, ePub, Mobi
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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.

Food Chemistry

Author: Dennis D. Miller
Publisher: Wiley-Interscience
ISBN: 9780471175438
Format: PDF, Docs
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A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science and technology. Based on Professor Dennis D. Miller's popular food chemistry course at Cornell University, it is appropriate for courses offered at both the undergraduate and graduate levels. From buffer systems to enzymatic browning, chemical leavening to meat tenderizers, it covers all topics generally addressed in contemporary food chemistry courses. Chapters feature: * A concise review of important chemical principles * Chemical structures and equations * An experiment illustrating several key aspects of the topic under discussion * A list of apparatus, instruments, reagents, and other materials required to perform the experiment * Illustrated, step-by-step instructions on how to perform the experiment * Data analysis tips and spreadsheet information (where appropriate) * Extensive problem sets to help reinforce key concepts and processes covered * Useful formulas, equations, and calculations * Extensive references to supplementary readings Companion Web site: Access this site by visiting www.wiley.com/ The Food Chemistry: A Laboratory Manual companion Web site features: * Valuable supplemental material * References from the Manual * Links to other food chemistry sites * Study questions and answers * Lab report templates

Quality in the Food Analysis Laboratory

Author: Roger Wood
Publisher: Royal Society of Chemistry
ISBN: 9780854045662
Format: PDF
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Annotation Quality in the Food Analysis Laboratory explains the procedures that a food analysis lab must consider to meet fit-for-purpose requirements in analytical data to ensure the necessary quality standards. The authors consider the need to introduce quality assurance, different quality models, and legal issues. They discuss specific aspects of laboratory practice and particular areas of accreditation that may cause problems for analytical laboratories.

Quality Assurance in the Analytical Chemistry Laboratory

Author: D. Brynn Hibbert
Publisher: Oxford University Press
ISBN: 9780198036722
Format: PDF, ePub, Docs
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Analytical chemical results touch everyones lives can we eat the food? do I have a disease? did the defendant leave his DNA at the crime scene? should I invest in that gold mine? When a chemist measures something how do we know that the result is appropriate? What is fit for purpose in the context of analytical chemistry? Many manufacturing and service companies have embraced traditional statistical approaches to quality assurance, and these have been adopted by analytical chemistry laboratories. However the right chemical answer is never known, so there is not a direct parallel with the manufacture of ball bearings which can be measured and assessed. The customer of the analytical services relies on the quality assurance and quality control procedures adopted by the laboratory. It is the totality of the QA effort, perhaps first brought together in this text, that gives the customer confidence in the result. QA in the Analytical Chemistry Laboratory takes the reader through all aspects of QA, from the statistical basics and quality control tools to becoming accredited to international standards. The latest understanding of concepts such as measurement uncertainty and metrological traceability are explained for a working chemist or her client. How to design experiments to optimize an analytical process is included, together with the necessary statistics to analyze the results. All numerical manipulation and examples are given as Microsoft Excel spreadsheets that can be implemented on any personal computer. Different kinds of interlaboratory studies are explained, and how a laboratory is judged in proficiency testing schemes is described. Accreditation to ISO 17025 or OECD GLP is nearly obligatory for laboratories of any pretension to quality. Here the reader will find an introduction to the requirements and philosophy of accreditation. Whether completing a degree course in chemistry or working in a busy analytical laboratory, this book is a single source for an introduction into quality assurance.

Food Chemical Safety

Author: David Watson
Publisher: Elsevier
ISBN: 1855736330
Format: PDF, ePub, Docs
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The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. Part one of the book looks at regulation in the EU and the US. Part two discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. Part three of the book looks at some of the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives. Food chemical safety Volume 2: Additives is a valuable reference for all those concerned with the use of additives in food. Reviews both the regulatory context and methods used to analyse, assess and control the use of additives in food processing Looks at regulation in the EU and the US Discusses the use of risk analysis in assessing the impact of additives on consumer health