Food chemistry a laboratory manual by Miller, Dennis D. 1945-

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.…”