Description
JOHN WILEY Food Chemistry A Laboratory Manual 2nd Edition by MILLER D.D.
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science _x000D__x000D_In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. _x000D__x000D_Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor's Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. _x000D__x000D_The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: _x000D__x000D__x000D__x000D_A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation_x000D_Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations_x000D_Additional experiments, references, and chemical structures_x000D_Numerous laboratory exercises sufficient for a one-semester course_x000D__x000D_Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers._x000D__x000D_
Preface to the First Edition_x000D_
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Preface to the Second Edition_x000D_
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Acknowledgements_x000D_
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About the Companion Website_x000D_
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1 ACIDS, BASES, AND BUFFERS_x000D_
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2 CHEMICAL LEAVENING AGENTS_x000D_
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3 PROPERTIES OF SUGARS_x000D_
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4 NONENZYMATIC BROWNING_x000D_
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5 FOOD HYDROCOLLOIDS_x000D_
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6 FUNCTIONAL PROPERTIES OF PROTEINS_x000D_
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7 LACTOSE_x000D_
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8 ENZYMATIC BROWNING: KINETICS OF POLYPHENOLOXIDASE_x000D_
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9 BLANCHING EFFECTIVENESS_x000D_
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10 LIPID OXIDATION_x000D_
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11 ASCORBIC ACID: STABILITY AND LEACHABILITY_x000D_
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12 HYDROLYTIC RANCIDITY IN MILK_x000D_
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13 Caffeine in Beverages_x000D_
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14 COLOR ADDITIVES_x000D_
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15 PLANT PIGMENTS_x000D_
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16 MEAT PIGMENTS_x000D_
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17 MEAT TENDERIZERS_x000D_
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18 Detection of Genetically Engineered Maize Varieties_x000D_
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19 Food Emulsions and Surfactants_x000D_
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Appendix I - CONVERSION FACTORS_x000D_
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Appendix II - CONCENTRATION_x000D_
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Appendix III - ACIDS, BASES, BUFFERS AND pH MEASUREMENT_x000D_
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Appendix IV - SPECTROPHOTOMETRY_x000D_
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Appendix V - CHROMATOGRAPHY_x000D_
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Appendix VI - ELECTROPHORESIS_x000D_
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Appendix VII - GLOSSARY_x000D_
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Index_x000D_