| Description |
ix, 153 pages : illustrations ; 26 cm |
| Contents |
Machine derived contents note: 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 |
| Summary |
The book's emphasis is placed on understanding fundamental chemical principles that underlie relationships between the composition of foods and functional, nutritional, and organoleptic properties. In addition, many laboratory techniques that are common in basic and applied research in food chemistry are introduced |
| Notes |
"A Wiley-Interscience publication." |
| Bibliography |
Includes bibliographical references |
| Subject |
Food -- Analysis -- Laboratory manuals.
|
|
Food -- Composition -- Laboratory manuals.
|
| Genre/Form |
Handbooks and manuals.
|
| LC no. |
97031762 |
| ISBN |
0471175439 (paperback: alk. paper) |
|
