Food Chemistry

FOOD CHEMISTRY

A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science

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.

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.

The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and:

• A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation

• Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations

• Additional experiments, references, and chemical structures

• Numerous laboratory exercises sufficient for a one-semester course

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.

Autorentext

Dennis D. Miller is Professor Emeritus in the Department of Food Science at Cornell University. He is a Fellow of the Institute of Food Technologists and of the International Academy of Food Science and Technology.

C.K. Yeung is Associate Professor in the Animal Science Department at California Polytechnic State University.

Zusammenfassung
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science 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. 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. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and:

• A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation
• Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations
• Additional experiments, references, and chemical structures
• Numerous laboratory exercises sufficient for a one-semester course 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.

Inhalt
Preface to the First Edition

Preface to the Second Edition

Acknowledgements

About the Companion Website

1 ACIDS, BASES, AND BUFFERS

2 CHEMICAL LEAVENING AGENTS

3 PROPERTIES OF SUGARS

4 NONENZYMATIC BROWNING

5 FOOD HYDROCOLLOIDS

6 FUNCTIONAL PROPERTIES OF PROTEINS

7 LACTOSE

8 ENZYMATIC BROWNING: KINETICS OF POLYPHENOLOXIDASE

9 BLANCHING EFFECTIVENESS

10 LIPID OXIDATION

11 ASCORBIC ACID: STABILITY AND LEACHABILITY

12 HYDROLYTIC RANCIDITY IN MILK

13 Caffeine in Beverages

14 COLOR ADDITIVES

15 PLANT PIGMENTS

16 MEAT PIGMENTS

17 MEAT TENDERIZERS

18 Detection of Genetically Engineered Maize Varieties

19 Food Emulsions and Surfactants

Appendix I - CONVERSION FACTORS

Appendix II - CONCENTRATION

Appendix III - ACIDS, BASES, BUFFERS AND pH MEASUREMENT

Appendix IV - SPECTROPHOTOMETRY

Appendix V - CHROMATOGRAPHY

Appendix VI - ELECTROPHORESIS

Appendix VII - GLOSSARY

Index