Food chemistry : a laboratory manual / Dennis D. Miller, Cornell University, Ithaka, USA, C. K. Yeung, California Polytechnic State University San Luis Obispo, USA .
By: Miller, Dennis D [author.]
Contributor(s): Yeung, C. K [author.]Publisher: Hoboken, NJ [USA]: Wiley, 2022Edition: Second editionDescription: 199 p. ; 26 cmISBN: 9780470639313Subject(s): Alimentos -- Análisis -- Manuales de laboratorio | Química| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Course reserves |
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Libro
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Biblioteca Universidad Europea del Atlántico Fondo General | No ficción | 543 MIL foo | Available | 4354 |
Includes bibliographical references and index.
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 emulsion and surfactants
"Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide"--