Food Chemistry - A Laboratory Manual

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 preparation
* Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations
* Additional experiments, references, and chemical structures
* Numerous 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.

List of contents

Preface to the Second Edition xv
 
Preface to the First Edition xvi
 
Acknowledgments xvii
 
About the Companion Website xix
 
1 Acids, Bases, and Buffers 1
 
1.1 Learning Outcomes 1
 
1.2 Introduction 1
 
1.2.1 Acids 1
 
1.2.1.1 Food Acidulants 2
 
1.2.1.2 Reactions of Food Acids 3
 
1.2.2 Bases 3
 
1.2.3 Buffers 3
 
1.3 Apparatus and Instruments 3
 
1.4 Reagents and Materials 4
 
1.5 Procedures 5
 
1.5.1 Determining the pH of a Solid Food 5
 
1.5.2 Preparation of a Buffer and Determination of Buffer Capacity 5
 
1.6 Problem Set 5
 
1.7 References 6
 
1.8 Suggested Reading 6
 
Answers to Problem Set 6
 
2 Chemical Leavening Agents 7
 
2.1 Learning Outcomes 7
 
2.2 Introduction 7
 
2.2.1 Chemical Leavening Agents 8
 
2.2.1.1 Baking Soda 8
 
2.2.1.2 Baking Powders 8
 
2.2.2 Neutralizing Values 10
 
2.2.3 Leavening Rates 11
 
2.2.4 Effect of Leavening Acid on Dough Rheology 11
 
2.3 Apparatus and Instruments 11
 
2.4 Reagents and Materials 12
 
2.5 Procedures 12
 
2.5.1 Determination of Leavening Rates 12
 
2.5.1.1 The Apparatus 12
 
2.5.1.2 Experimental Treatments and Controls 12
 
2.5.1.3 Protocol 13
 
2.5.1.4 Data Analysis 13
 
2.5.2 Chemically Leavened Biscuits 13
 
2.5.2.1 Biscuit Formula 13
 
2.5.2.2 Treatments 14
 
2.5.2.3 Protocol 14
 
2.5.2.4 Volume Determination of Biscuits 14
 
2.6 Problem Set 14
 
2.7 Useful Formulas and Values 15
 
2.8 References 16
 
2.9 Suggested Reading 16
 
Answers to Problem Set 16
 
3 Properties of Sugars 19
 
3.1 Learning Outcomes 19
 
3.2 Introduction 19
 
3.3 Apparatus and Instruments 20
 
3.4 Reagents and Materials 21
 
3.5 Procedures 21
 
3.6 Study Questions 22
 
3.7 References 22
 
3.8 Suggested Reading 22
 
4 Nonenzymatic Browning 23
 
4.1 Learning Outcomes 23
 
4.2 Introduction 23
 
4.2.1 Caramelization 23
 
4.2.2 The Maillard Reaction 24
 
4.2.2.1 Sugar 25
 
4.2.2.2 Amine 25
 
4.2.2.3 Temperature 26
 
4.2.2.4 Concentration 27
 
4.2.2.5 pH 27
 
4.3 Apparatus and Instruments 27
 
4.4 Reagents and Materials 28
 
4.4.1 Reagents to Be Prepared by the Student 28
 
4.4.2 Reagents to Be Prepared by the Teaching Staff 28
 
4.5 Procedures 28
 
4.5.1 Preparation of a Glucose/Glycine Model System 28
 
4.5.2 Heating Experiment 29
 
4.5.3 Measurement of Extent of Browning 29
 
4.5.4 Browning in Nonfat Dry Milk (Demonstration) 29
 
4.5.5 Role of Milk in Crust Color of Bread (Demonstration) 29
 
4.5.6 Browning in Cookies 30
 
4.5.6.1 Sugar Cookie Formula 30
 
4.5.6.2 Baking Directions 30
 
4.6 Problem Set 31
 
4.7 Study Questions 31
 
4.8 References 31
 
4.9 Suggested Reading 32
 
Answers to Problem Set 32
 
5 Food Hydrocolloids 33
 
5.1 Learning Outcomes 33
 
5.2 Introduction 33
 
5.2.1 Alginate 34
 
5.2.2 Alginate Gels 35
 
5.2.3 Carrageenan 36
 
5.2.4 Locust Bean Gum and Guar Gum 37
 
5.2.5 Xanthan Gum 39
 
5.3 Apparatus and Instruments 39
 
5.4 Reagents and Materials 39
 
5.5 Procedures 40
 
5.5.1 Effect of Heat Treatment on Gelation 40
 
5.5.2 Effec

About the author

Dennis D. Miller is Professor Emeritus in the Department of Food Science at Cornell University. He is a Fellow of the Institute of Food Technologists and of the International Academy of Food Science and Technology.

C.K. Yeung is Associate Professor in the Animal Science Department at California Polytechnic State University.

Report

"This is the second edition of this well-known and trusted food chemistry handbook. ... a must-have book for any food chemistry course or analytical chemistry laboratory in the food industry." -- FST Magazine, November 2022

Product details

• Authors: Dennis D Miller, Dennis D. Miller, Dennis D. (Cornell University Miller, Miller Dennis D., C K Yeung, C. K. Yeung
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 13.05.2022
• EAN: 9780470639313
• ISBN: 978-0-470-63931-3
• No. of pages: 224
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Chemie, Lebensmittelchemie, Analytische Chemie, chemistry, Analytical Chemistry, Food chemistry, Food Science & Technology, Lebensmittelforschung u. -technologie, Technik / Chemische Technik