Food Chemistry: A Laboratory Manual

AsuperbeducationalresourceforstudentsoffoodscienceandtechnologyFoodChemistry:ALaboratoryManualisavaluablesourceofideasandguidanceforstudentsenrolledinfoodchemistrylaboratorycoursesrequiredaspartofanInstituteofFoodTechnologists-approvedprograminfoodscienceandtechnology.BasedonProfessorDennisD.Miller'spopularfoodchemistrycourseatCornellUniversity,itisappropriateforcoursesofferedatboththeundergraduateandgraduatelevels.Frombuffersystemstoenzymaticbrowning,chemicalleaveningtomeattenderizers,itcoversalltopicsgenerallyaddressedincontemporaryfoodchemistrycourses.Chaptersfeature:*Aconcisereviewofimportantchemicalprinciples*Chemicalstructuresandequations*Anexperimentillustratingseveralkeyaspectsofthetopicunderdiscussion*Alistofapparatus,instruments,reagents,andothermaterialsrequiredtoperformtheexperiment*Illustrated,step-by-stepinstructionsonhowtoperformtheexperiment*Dataanalysistipsandspreadsheetinformation(whereappropriate)*Extensiveproblemsetstohelpreinforcekeyconceptsandprocessescovered*Usefulformulas,equations,andcalculations*ExtensivereferencestosupplementaryreadingsCompanionWebsite:Accessthissitebyvisitingwww.wiley.com/TheFoodChemistry:ALaboratoryManualcompanionWebsitefeatures:*Valuablesupplementalmaterial*ReferencesfromtheManual*Linkstootherfoodchemistrysites*Studyquestionsandanswers*Labreporttemplates