Food chemistry a laboratory manual
A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science...
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| Format: | Book |
| Language: | English |
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New York
John Wiley & Sons
[1998]
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Table of Contents:
- Acids, Bases, and Buffers
- Chemical Leavening Agents
- Properties of Sugars
- Nonenzymatic Browning
- Food Hydrocolloids
- Functional Properties of Proteins
- Lactase
- Enzymatic Browning: Kinetics of Polyphenoloxidase
- Blanching Effectiveness
- Lipid Peroxidation
- Ascorbic Acid: Stability and Leachability
- Hydrolytic Rancidity in Milk
- High-Proformance Liquid Chromatography
- Color Additives
- Plant Pigments
- Meat Pigments
- Meat Tenderizers
- Appendices.