ISBN-13: 9780470639313 / Angielski / Miękka / 2022 / 224 str.
ISBN-13: 9780470639313 / Angielski / Miękka / 2022 / 224 str.
This new edition emphasizes fundamental chemical principles that underlie relationships between the composition of foods and food components and their functional, nutritional, and sensory properties. Experiments are chosen and developed to illustrate and reinforce the material presented in a typical college level food chemistry lecture course. In addition, students learn laboratory skills and techniques commonly practiced by professional food chemists working in research or in industrial settings. Revisions to the 2nd edition includes: additional experiments, updated background material and references, expanded end-of-chapter problem sets, increased use of chemical structures, and online ancillaries of a Solutions Manual and Preparations Manual for setting up lab sessions.
"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
Preface to the Second Edition xvPreface to the First Edition xviAcknowledgments xviiAbout the Companion Website xix1 Acids, Bases, and Buffers 11.1 Learning Outcomes 11.2 Introduction 11.2.1 Acids 11.2.1.1 Food Acidulants 21.2.1.2 Reactions of Food Acids 31.2.2 Bases 31.2.3 Buffers 31.3 Apparatus and Instruments 31.4 Reagents and Materials 41.5 Procedures 51.5.1 Determining the pH of a Solid Food 51.5.2 Preparation of a Buffer and Determination of Buffer Capacity 51.6 Problem Set 51.7 References 61.8 Suggested Reading 6Answers to Problem Set 62 Chemical Leavening Agents 72.1 Learning Outcomes 72.2 Introduction 72.2.1 Chemical Leavening Agents 82.2.1.1 Baking Soda 82.2.1.2 Baking Powders 82.2.2 Neutralizing Values 102.2.3 Leavening Rates 112.2.4 Effect of Leavening Acid on Dough Rheology 112.3 Apparatus and Instruments 112.4 Reagents and Materials 122.5 Procedures 122.5.1 Determination of Leavening Rates 122.5.1.1 The Apparatus 122.5.1.2 Experimental Treatments and Controls 122.5.1.3 Protocol 132.5.1.4 Data Analysis 132.5.2 Chemically Leavened Biscuits 132.5.2.1 Biscuit Formula 132.5.2.2 Treatments 142.5.2.3 Protocol 142.5.2.4 Volume Determination of Biscuits 142.6 Problem Set 142.7 Useful Formulas and Values 152.8 References 162.9 Suggested Reading 16Answers to Problem Set 163 Properties of Sugars 193.1 Learning Outcomes 193.2 Introduction 193.3 Apparatus and Instruments 203.4 Reagents and Materials 213.5 Procedures 213.6 Study Questions 223.7 References 223.8 Suggested Reading 224 Nonenzymatic Browning 234.1 Learning Outcomes 234.2 Introduction 234.2.1 Caramelization 234.2.2 The Maillard Reaction 244.2.2.1 Sugar 254.2.2.2 Amine 254.2.2.3 Temperature 264.2.2.4 Concentration 274.2.2.5 pH 274.3 Apparatus and Instruments 274.4 Reagents and Materials 284.4.1 Reagents to Be Prepared by the Student 284.4.2 Reagents to Be Prepared by the Teaching Staff 284.5 Procedures 284.5.1 Preparation of a Glucose/Glycine Model System 284.5.2 Heating Experiment 294.5.3 Measurement of Extent of Browning 294.5.4 Browning in Nonfat Dry Milk (Demonstration) 294.5.5 Role of Milk in Crust Color of Bread (Demonstration) 294.5.6 Browning in Cookies 304.5.6.1 Sugar Cookie Formula 304.5.6.2 Baking Directions 304.6 Problem Set 314.7 Study Questions 314.8 References 314.9 Suggested Reading 32Answers to Problem Set 325 Food Hydrocolloids 335.1 Learning Outcomes 335.2 Introduction 335.2.1 Alginate 345.2.2 Alginate Gels 355.2.3 Carrageenan 365.2.4 Locust Bean Gum and Guar Gum 375.2.5 Xanthan Gum 395.3 Apparatus and Instruments 395.4 Reagents and Materials 395.5 Procedures 405.5.1 Effect of Heat Treatment on Gelation 405.5.2 Effect of Concentration on Viscosity 405.5.3 Emulsion Stability 405.5.4 Diffusion Setting and Internal Setting Alginate Gels 415.5.4.1 Diffusion Setting Gel 415.5.4.2 Internal Setting Gel 415.6 Study Questions 415.7 References 415.8 Suggested Reading 426 Functional Properties of Proteins 436.1 Learning Outcomes 436.2 Introduction 436.2.1 Soybean Processing: Soy Milk, Tofu, and Soybean Protein Isolate 446.2.2 Assaying Protein Concentration 456.3 Apparatus and Instruments 456.4 Reagents and Materials 466.5 Procedures 466.5.1 Standard Curve for the Bradford Protein Assay 466.5.2 Effect of pH on Protein Solubility 466.5.2.1 Preparation of Protein Extracts 466.5.2.2 Measurement of Protein Concentration in the Extracts 476.5.3 Preparation of Soy Protein Isolate and Tofu 476.5.3.1 Extraction 476.5.3.2 Soy Protein Isolation 476.5.3.3 Production of Tofu 476.6 Problem Set 486.7 Study Questions 486.8 References 486.9 Suggested Reading 49Answers to Problem Set 497 Lactose 517.1 Learning Outcomes 517.2 Introduction 517.2.1 Lactose Assay 537.3 Apparatus and Instruments 547.4 Reagents and Materials 557.5 Procedures 557.5.1 Lactose and D-galactose Assay Protocol 557.5.2 Lactase Assay 557.6 Experimental Design 557.7 Study Questions 567.8 References 567.9 Suggested Reading 568 Enzymatic Browning: Kinetics of Polyphenoloxidase 578.1 Learning Outcomes 578.2 Introduction 578.2.1 Enzyme Kinetics 578.2.2 PPO Assay 618.2.3 Control of Enzymatic Browning 628.3 Apparatus and Instruments 628.4 Reagents and Materials 638.5 Procedures 638.5.1 Preparation of Crude Enzyme Extract 638.5.2 Enzyme Assay 638.5.3 Data Treatment 648.5.4 Required Notebook Entries 648.6 Problem Set 648.7 Study Questions 658.8 References 66Answers to Problem Set 669 Blanching Effectiveness 679.1 Learning Outcomes 679.2 Introduction 679.3 Apparatus and Instruments 699.4 Reagents and Materials 699.5 Procedures 709.6 Study Questions 709.7 References 709.8 Suggested Reading 7010 Lipid Oxidation 7110.1 Learning Outcomes 7110.2 Introduction 7110.2.1 The Chemistry of Lipid Oxidation 7110.2.2 Control of Lipid Oxidation 7510.2.2.1 Elimination of Oxygen 7510.2.2.2 Scavenging of Free Radicals 7510.2.2.3 Chelation of Metal Ions 7610.2.3 Measurement of Lipid Oxidation in Foods 7610.2.3.1 Thiobarbituric Acid Test (TBA Test) 7610.2.3.2 Peroxide Value 7710.2.3.3 Conjugated Diene Methods 7710.2.3.4 Oxygen Bomb Test 7710.2.3.5 Total and Volatile Carbonyl Compounds 7710.2.3.6 Anisidine Value Test 7710.3 Apparatus and Instruments 7810.4 Reagents and Materials 7810.5 Procedures: Lipid Oxidation in Turkey Meat 7810.6 Problem Set: Calculation of TBARS 7910.7 Study Questions 8010.8 References 8110.9 Suggested Reading 81Answers to Problem Set 8211 Ascorbic Acid: Stability and Leachability 8311.1 Learning Outcomes 8311.2 Introduction 8311.2.1 Chemistry 8311.2.2 Functions of Ascorbic Acid in Foods 8511.2.2.1 Oxygen Scavenger 8511.2.2.2 Free Radical Scavenger 8611.2.2.3 Control of Enzymatic Browning 8611.2.2.4 Dough Improver 8711.2.3 Stability of Ascorbic Acid 8711.2.4 Rationale for the Experiment 8811.3 Apparatus and Instruments 8811.4 Reagents and Materials 8911.5 Procedures 8911.5.1 Ascorbic Acid Standard Curve 8911.5.2 Effect of pH on Ascorbic Acid Stability 8911.5.3 Effects of Temperature, pH, and Cu2+ on the Stability of Ascorbic Acid 9011.5.4 Effect of Cooking on the Ascorbic Acid Content of Cabbage 9011.6 Problem Set 9011.7 Study Questions 9111.8 References 91Answers to Problem Set 9212 Hydrolytic Rancidity in Milk 9312.1 Learning Outcomes 9312.2 Introduction 9312.2.1 The Copper Soap Solvent Extraction Method 9412.3 Apparatus and Instruments 9612.4 Reagents and Materials 9612.5 Treatments and Controls 9612.6 Procedures 9712.6.1 Standard Curve 9712.6.2 Free Fatty Acids in Milk 9712.6.3 Calculations 9712.7 Problem Set 9812.8 Study Questions 9812.9 References 9812.10 Suggested Reading 98Answers to Problem Set 9913 Caffeine in Beverages 10113.1 Learning Outcomes 10113.2 Introduction 10113.3 Apparatus and Instruments 10313.4 Reagents and Materials 10313.5 Operation of the HPLC 10313.6 Procedures 10413.6.1 Standard Curve 10413.6.2 Caffeine in Soda and Energy Drinks 10513.6.3 Caffeine in Coffee 10513.6.4 Caffeine in Tea 10513.7 Data Analysis 10513.8 References 10513.9 Suggested Reading 10614 Color Additives 10714.1 Learning Outcomes 10714.2 Introduction 10714.2.1 Binding to Wool 11014.2.2 Removal from Wool 11014.2.3 Solid-Phase Extraction (SPE) 11014.2.4 Separation and Identification 11114.3 Apparatus and Instruments 11114.4 Reagents and Materials 11214.5 Procedures 11214.5.1 Qualitative Identification of Artificial Colors from Food Products 11214.5.2 Separation and Identification of the Extracted Colors 11314.5.3 Quantitative Analysis of FD&C Red Dye # 40 in Cranberry Juice 11314.6 Study Questions 11414.7 References 11414.8 Suggested Reading 11415 Plant Pigments 11515.1 Learning Outcomes 11515.2 Introduction 11515.3 Apparatus and Instruments 11915.4 Reagents and Materials 11915.5 Procedures 12015.5.1 Extraction and Separation of Lipid Soluble Plant Pigments 12015.5.2 Extraction of Water Soluble Plant Pigments 12015.5.3 Effect of pH on the Color of Water Soluble Plant Pigments 12015.5.4 Demonstration 12115.6 Study Questions 12115.7 References 12115.8 Suggested Reading 12116 Meat Pigments 12316.1 Learning Outcomes 12316.2 Introduction 12316.2.1 Meat Curing 12516.2.2 Effect of Cooking on Meat Color 12616.3 Apparatus and Instruments 12716.4 Reagents and Materials 12716.5 Procedures 12716.5.1 Preparation and Spectral Analysis of Myoglobin, Oxymyoglobin, and Metmyoglobin 12716.5.2 Preparation and Spectral Analysis of Nitric Oxide Myoglobin 12816.5.3 Concentration of Metmyoglobin, Myoglobin, and Oxymyoglobin 12816.5.4 Demonstration 12916.6 Study Questions 12916.7 References 12916.8 Suggested Reading 13017 Meat Tenderizers 13117.1 Learning Outcomes 13117.2 Introduction 13117.3 Apparatus and Instruments 13217.4 Reagents and Materials 13317.5 Procedures 13317.5.1 Preparation of Samples and Standards 13317.5.1.1 Sample Treatments 13317.5.1.2 Protein Extraction and Preparation for Electrophoresis 13417.5.1.3 Preparation of SDS-PAGE Standards for Electrophoresis. 13417.5.2 Electrophoresis 13417.5.2.1 Loading and Running the Gel 13417.5.2.2 Staining the Gel 13417.5.3 Demonstration 13417.6 Study Questions 13417.7 References 13517.8 Suggested Reading 13518 Detection of Genetically Engineered Maize Varieties 13718.1 Learning Outcomes 13718.2 Introduction 13718.2.1 Detection of a GE Protein by Immunoassay 14018.2.2 Detection of a Trans Gene by PCR 14118.3 Apparatus and Instruments 14318.4 Reagents and Materials 14318.5 Procedures 14418.6 Study Questions 14518.7 References 14518.8 Suggested Reading 14619 Food Emulsions and Surfactants 14719.1 Learning Outcomes 14719.2 Introduction 14719.2.1 Emulsions 14719.2.2 Surfactants 14719.2.3 Surfactants in Food Systems 14819.3 Part I - Butter Churning (Phase Inversion) 15019.3.1 Materials and Methods 15019.3.1.1 Materials for Buttermaking 15019.3.1.2 Buttermaking Procedure 15019.3.2 Study Questions 15119.4 Part II - Margarine Manufacture (Use of Surfactant for Semi-solid Foods) 15119.4.1 Materials and Methods 15119.4.1.1 Materials for Margarine Manufacture 15119.4.1.2 Manufacture Procedure 15219.4.2 Study Questions 15219.5 Part III - Dispersion of Eugenol in Water (Surfactant Solubilization Capacity) 15219.5.1 Materials and Methods 15319.5.1.1 Materials for Dispersion Experiment 15319.5.1.2 Experimental Procedure 15319.5.2 Study Questions 15419.6 Part IV - Mayonnaise Stability 15519.6.1 Materials and Methods 15519.6.1.1 Materials for Mayonnaise Experiment 15519.6.1.2 Experimental Procedure 15519.6.2 Study Questions 15619.7 References 15619.8 Suggested Reading 158Appendix I 159Conversion Factors 159Appendix II 161Concentration 161Definition 161Suggested Reading 162Appendix III 163Acids, Bases, Buffers, and pH Measurement 163Review of pH and Acid-Base Equilibria 163Acids and Bases 163Acid/Base Equilibria 163The pH Scale 165pK 165Buffers: Functions and Uses 166Problems 167Choosing a Buffer System 169Preparation of Buffers 171Activity and Ionic Strength 173pH Measurement 174Making pH Measurements 175References 176Suggested Reading 176Appendix IV 177Spectrophotometry 177Introduction 177Operation of a Spectrophotometer 180Notes for Operators 180Problem Set 180References 181Answers to Problem Set 181Appendix V 183Chromatography 183What Is Chromatography? 183Chromatography Terminology 183Types of Chromatography 184Adsorption Chromatography (AC) 185Liquid-Liquid Partition Chromatography (LLPC) 185Bonded Phase Chromatography (BPC) 185Ion-Exchange Chromatography (IEC) 185Gel Permeation Chromatography (GPC) 185High-Performance Liquid Chromatography 186The HPLC System 187References 188Suggested Reading 189Appendix VI 191Electrophoresis 191Introduction 191References 195Suggested Reading 196Appendix VII 197Glossary 197
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.
1997-2024 DolnySlask.com Agencja Internetowa