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Food Chemistry A Laboratory Manual

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ISBN-10: 0471175439

ISBN-13: 9780471175438

Edition: 1998 (Lab Manual)

Authors: Dennis D. Miller

List price: $133.00
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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: $133.00
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

Acids, Bases, and Buffers
Chemical Leavening Agents
Properties of Sugars
Nonenzymatic Browning
Food Hydrocolloids
Functional Properties of Proteins
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