Food Chemistry
A Laboratory Manual

2. Edition May 2022
224 Pages, Softcover
Wiley & Sons Ltd
Short Description
This new edition emphasizes fundamental chemical principles that underlie relationships between the composition of foods and food components and their functional, nutritional, and sensory properties. Experiments are chosen and developed to illustrate and reinforce the material presented in a typical college level food chemistry lecture course. In addition, students learn laboratory skills and techniques commonly practiced by professional food chemists working in research or in industrial settings. Revisions to the 2nd edition includes: additional experiments, updated background material and references, expanded end-of-chapter problem sets, increased use of chemical structures, and online ancillaries of a Solutions Manual and Preparations Manual for setting up lab sessions.
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.
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
C.K. Yeung is Associate Professor in the Animal Science Department at California Polytechnic State University.