Food Chemistry A Laboratory Manual

ISBN-10: 0471175439
ISBN-13: 9780471175438
Edition: 1998 (Lab Manual)
Authors: Dennis D. Miller
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Description: For those studying a food chemistry laboratory course, this text includes educational experiments and exercises, a website that provides references and comment forms and supplementary information and links to other food chemistry sites.

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Book details

List price: $128.00
Copyright year: 1998
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/20/1998
Binding: Paperback
Pages: 168
Size: 7.75" wide x 10.00" long x 0.25" tall
Weight: 0.682
Language: English

For those studying a food chemistry laboratory course, this text includes educational experiments and exercises, a website that provides references and comment forms and supplementary information and links to other food chemistry sites.

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

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