Food Chemistry: A Laboratory Manual

Description

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 preparationComprehensive explorations of complex interactions between food components beyond simply measuring concentrationsAdditional experiments, references, and chemical structuresNumerous 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. Title Page Copyright Page Preface to the Second Edition Contents Preface to the First Edition Acknowledgments About the Companion Website 1 Acids, Bases, and Buffers 1.1 Learning Outcomes 1.2 Introduction 1.3 Apparatus and Instruments 1.4 Reagents and Materials 1.5 Procedures 1.6 Problem Set 1.7 References 1.8 Suggested Reading Answers to Problem Set 2 Chemical Leavening Agents 2.1 Learning Outcomes 2.2 Introduction 2.3 Apparatus and Instruments 2.4 Reagents and Materials 2.5 Procedures 2.6 Problem Set 2.7 Useful Formulas and Values 2.8 References 2.9 Suggested Reading Answers to Problem Set 3 Properties of Sugars 3.1 Learning Outcomes 3.2 Introduction 3.3 Apparatus and Instruments 3.4 Reagents and Materials 3.5 Procedures 3.6 Study Questions 3.7 References 3.8 Suggested Reading 4 Nonenzymatic Browning 4.1 Learning Outcomes 4.2 Introduction 4.3 Apparatus and Instruments 4.4 Reagents and Materials 4.5 Procedures 4.6 Problem Set 4.7 Study Questions 4.8 References 4.9 Suggested Reading Answers to Problem Set 5 Food Hydrocolloids 5.1 Learning Outcomes 5.2 Introduction 5.3 Apparatus and Instruments 5.4 Reagents and Materials 5.5 Procedures 5.6 Study Questions 5.7 References 5.8 Suggested Reading 6 Functional Properties of Proteins 6.1 Learning Outcomes 6.2 Introduction 6.3 Apparatus and Instruments 6.4 Reagents and Materials 6.5 Procedures 6.6 Problem Set 6.7 Study Questions 6.8 References 6.9 Suggested Reading Answers to Problem Set 7 Lactose 7.1 Learning Outcomes 7.2 Introduction 7.3 Apparatus and Instruments 7.4 Reagents and Materials 7.5 Procedures 7.6 Experimental Design 7.7 Study Questions 7.8 References 7.9 Suggested Reading 8 Enzymatic Browning 8.1 Learning Outcomes 8.2 Introduction 8.3 Apparatus and Instruments 8.4 Reagents and Materials 8.5 Procedures 8.6 Problem Set 8.7 Study Questions 8.8 References Answers to Problem Set 9 Blanching Effectiveness 9.1 Learning Outcomes 9.2 Introduction 9.3 Apparatus and Instruments 9.4 Reagents and Materials 9.5 Procedures 9.6 Study Questions 9.7 References 9.8 Suggested Reading 10 Lipid Oxidation 10.1 Learning Outcomes 10.2 Introduction 10.3 Apparatus and Instruments 10.4 Reagents and Materials 10.5 Procedures: Lipid Oxidation in Turkey Meat 10.6 Problem Set: Calculation of TBARS 10.7 Study Questions 10.8 References 10.9 Suggested Reading Answers to Problem Set 11 Ascorbic Acid 11.1 Learning Outcomes 11.2 Introduction 11.3 Apparatus and Instruments 11.4 Reagents and Materials 11.5 Procedures 11.6 Problem Set 11.7 Study Questions 11.8 References Answers to Problem Set 12 Hydrolytic Rancidity in Milk 12.1 Learning Outcomes 12.2 Introduction 12.3 Apparatus and Instruments 12.4 Reagents and Materials 12.5 Treatments and Controls 12.6 Procedures 12.7 Problem Set 12.8 Study Questions 12.9 References 12.10 Suggested Reading Answers to Problem Set 13 Caffeine in Beverages 13.1 Learning Outcomes 13.2 Introduction 13.3 Apparatus and Instruments 13.4 Reagents and Materials 13.5 Operation of the HPLC 13.6 Procedures 13.7 Data Analysis 13.8 References 13.9 Suggested Reading 14 Color Additives 14.1 Learning Outcomes 14.2 Introduction 14.3 Apparatus and Instruments 14.4 Reagents and Materials 14.5 Procedures 14.6 Study Questions 14.7 References 14.8 Suggested Reading 15 Plant Pigments 15.1 Learning Outcomes 15.2 Introduction 15.3 Apparatus and Instruments 15.4 Reagents and Materials 15.5 Procedures 15.6 Study Questions 15.7 References 15.8 Suggested Reading 16 Meat Pigments 16.1 Learning Outcomes 16.2 Introduction 16.3 Apparatus and Instruments 16.4 Reagents and Materials 16.5 Procedures 16.6 Study Questions 16.7 References 16.8 Suggested Reading 17 Meat Tenderizers 17.1 Learning Outcomes 17.2 Introduction 17.3 Apparatus and Instruments 17.4 Reagents and Materials 17.5 Procedures 17.6 Study Questions 17.7 References 17.8 Suggested Reading 18 Detection of Genetically Engineered Maize Varieties 18.1 Learning Outcomes 18.2 Introduction 18.3 Apparatus and Instruments 18.4 Reagents and Materials 18.5 Procedures 18.6 Study Questions 18.7 References 18.8 Suggested Reading 19 Food Emulsions and Surfactants 19.1 Learning Outcomes 19.2 Introduction 19.3 Part I – Butter Churning (Phase Inversion) 19.4 Part II – Margarine Manufacture (Use of Surfactant for Semi‐solid Foods) 19.5 Part III – Dispersion of Eugenol in Water (Surfactant Solubilization Capacity) 19.6 Part IV – Mayonnaise Stability 19.7 References 19.8 Suggested Reading Appendix I: Conversion Factors Appendix II: Concentration Definition Suggested Reading Appendix III: Acids, Bases, Buffers, and pH Measurement Review of pH and Acid–Base Equilibria Acid/Base Equilibria The pH Scale pK Buffers: Functions and Uses Problems Choosing a Buffer System Preparation of Buffers Activity and Ionic Strength pH Measurement Making pH Measurements References Suggested Reading Appendix IV: Spectrophotometry Introduction Operation of a Spectrophotometer Problem Set References Appendix V: Chromatography What Is Chromatography? Chromatography Terminology Types of Chromatography High‐Performance Liquid Chromatography References Suggested Reading Appendix VI: Electrophoresis Introduction References Suggested Reading Appendix VII: Glossary End User License Agreement