Food Chemistry: A Laboratory Manual / Edition 1

Food Chemistry: A Laboratory Manual / Edition 1

by Dennis D. Miller
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Food Chemistry: A Laboratory Manual / Edition 1

A superb educational resource for students of food science and technology

Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science and technology. Based on Professor Dennis D. Miller's popular food chemistry course at Cornell University, it is appropriate for courses offered at both the undergraduate and graduate levels. From buffer systems to enzymatic browning, chemical leavening to meat tenderizers, it covers all topics generally addressed in contemporary food chemistry courses. Chapters feature:

• A concise review of important chemical principles

• Chemical structures and equations

• An experiment illustrating several key aspects of the topic under discussion

• A list of apparatus, instruments, reagents, and other materials required to perform the experiment

• Illustrated, step-by-step instructions on how to perform the experiment

• Data analysis tips and spreadsheet information (where appropriate)

• Extensive problem sets to help reinforce key concepts and processes covered

• Useful formulas, equations, and calculations

• Extensive references to supplementary readings

Companion Web site: Access this site by visiting

The Food Chemistry: A Laboratory Manual companion Web site features:

• Valuable supplemental material

• References from the Manual

• Links to other food chemistry sites

• Study questions and answers

• Lab report templates

Product Details

ISBN-13: 9780471175438
Publisher: Wiley
Publication date: 04/20/1998
Edition description: SPIRAL
Pages: 168
Product dimensions: 6.90(w) x 9.80(h) x 0.30(d)

Table of Contents

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.


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