Chemistry > eBook-PDF > [PDF] [eBook] for Food Chemistry A Laboratory Manual, 2nd Edition By Dennis Miller, C. Yeung (All)
TABLE OF CONTENTS 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 P... ROPERTIES 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 [Show More]
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