Details

Food Chemistry


Food Chemistry

A Laboratory Manual
2. Aufl.

von: Dennis D. Miller, C. K. Yeung

53,99 €

Verlag: Wiley
Format: EPUB
Veröffentl.: 18.02.2022
ISBN/EAN: 9781119714606
Sprache: englisch
Anzahl Seiten: 224

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Beschreibungen

<b>FOOD CHEMISTRY</b> <p><b>A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science</b> <p>In the newly revised second edition of <i>Food Chemistry: A Laboratory Manual</i>, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. <p>Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. <p>The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: <ul><li>A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation</li> <li>Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations</li> <li>Additional experiments, references, and chemical structures</li> <li>Numerous laboratory exercises sufficient for a one-semester course</li></ul> <p> Perfect for students of food science and technology, <i>Food Chemistry: A Laboratory Manual</i> will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
<p>Preface to the Second Edition xv</p> <p>Preface to the First Edition xvi</p> <p>Acknowledgments xvii</p> <p>About the Companion Website xix</p> <p><b>1              Acids, Bases, and Buffers 1</b></p> <p>1.1          Learning Outcomes 1</p> <p>1.2          Introduction 1</p> <p>1.2.1      Acids 1</p> <p>1.2.1.1   Food Acidulants 2</p> <p>1.2.1.2   Reactions of Food Acids 3</p> <p>1.2.2      Bases 3</p> <p>1.2.3      Buffers 3</p> <p>1.3          Apparatus and Instruments 3</p> <p>1.4          Reagents and Materials 4</p> <p>1.5          Procedures 5</p> <p>1.5.1      Determining the pH of a Solid Food 5</p> <p>1.5.2      Preparation of a Buffer and Determination of Buffer Capacity 5</p> <p>1.6          Problem Set 5</p> <p>1.7          References 6</p> <p>1.8          Suggested Reading 6</p> <p>                 Answers to Problem Set 6</p> <p><b>2             Chemical Leavening Agents 7</b></p> <p>2.1          Learning Outcomes 7</p> <p>2.2          Introduction 7</p> <p>2.2.1      Chemical Leavening Agents 8</p> <p>2.2.1.1   Baking Soda 8</p> <p>2.2.1.2   Baking Powders 8</p> <p>2.2.2      Neutralizing Values 10</p> <p>2.2.3      Leavening Rates 11</p> <p>2.2.4      Effect of Leavening Acid on Dough Rheology 11</p> <p>2.3          Apparatus and Instruments 11</p> <p>2.4          Reagents and Materials 12</p> <p>2.5          Procedures 12</p> <p>2.5.1      Determination of Leavening Rates 12</p> <p>2.5.1.1   The Apparatus 12</p> <p>2.5.1.2   Experimental Treatments and Controls 12</p> <p>2.5.1.3   Protocol 13</p> <p>2.5.1.4   Data Analysis 13</p> <p>2.5.2      Chemically Leavened Biscuits 13</p> <p>2.5.2.1   Biscuit Formula 13</p> <p>2.5.2.2   Treatments 14</p> <p>2.5.2.3   Protocol 14</p> <p>2.5.2.4   Volume Determination of Biscuits 14</p> <p>2.6          Problem Set 14</p> <p>2.7          Useful Formulas and Values 15</p> <p>2.8          References 16</p> <p>2.9          Suggested Reading 16</p> <p>                 Answers to Problem Set 16</p> <p><b>3              Properties of Sugars 19</b></p> <p>3.1          Learning Outcomes 19</p> <p>3.2          Introduction 19</p> <p>3.3          Apparatus and Instruments 20</p> <p>3.4          Reagents and Materials 21</p> <p>3.5          Procedures 21</p> <p>3.6          Study Questions 22</p> <p>3.7          References 22</p> <p>3.8          Suggested Reading 22</p> <p><b>4             Nonenzymatic Browning 23</b></p> <p>4.1          Learning Outcomes 23</p> <p>4.2          Introduction 23</p> <p>4.2.1      Caramelization 23</p> <p>4.2.2      The Maillard Reaction 24</p> <p>4.2.2.1   Sugar 25</p> <p>4.2.2.2   Amine 25</p> <p>4.2.2.3   Temperature 26</p> <p>4.2.2.4   Concentration 27</p> <p>4.2.2.5   pH 27</p> <p>4.3          Apparatus and Instruments 27</p> <p>4.4          Reagents and Materials 28</p> <p>4.4.1      Reagents to Be Prepared by the Student 28</p> <p>4.4.2      Reagents to Be Prepared by the Teaching Staff 28</p> <p>4.5          Procedures 28</p> <p>4.5.1      Preparation of a Glucose/Glycine Model System 28</p> <p>4.5.2      Heating Experiment 29</p> <p>4.5.3      Measurement of Extent of Browning 29</p> <p>4.5.4      Browning in Nonfat Dry Milk (Demonstration) 29</p> <p>4.5.5      Role of Milk in Crust Color of Bread (Demonstration) 29</p> <p>4.5.6      Browning in Cookies 30</p> <p>4.5.6.1   Sugar Cookie Formula 30</p> <p>4.5.6.2   Baking Directions 30</p> <p>4.6          Problem Set 31</p> <p>4.7          Study Questions 31</p> <p>4.8          References 31</p> <p>4.9          Suggested Reading 32</p> <p>                 Answers to Problem Set 32</p> <p><b>5             Food Hydrocolloids 33</b></p> <p>5.1          Learning Outcomes 33</p> <p>5.2          Introduction 33</p> <p>5.2.1      Alginate 34</p> <p>5.2.2      Alginate Gels 35</p> <p>5.2.3      Carrageenan 36</p> <p>5.2.4      Locust Bean Gum and Guar Gum 37</p> <p>5.2.5      Xanthan Gum 39</p> <p>5.3          Apparatus and Instruments 39</p> <p>5.4          Reagents and Materials 39</p> <p>5.5          Procedures 40</p> <p>5.5.1      Effect of Heat Treatment on Gelation 40</p> <p>5.5.2      Effect of Concentration on Viscosity 40</p> <p>5.5.3      Emulsion Stability 40</p> <p>5.5.4      Diffusion Setting and Internal Setting Alginate Gels 41</p> <p>5.5.4.1   Diffusion Setting Gel 41</p> <p>5.5.4.2   Internal Setting Gel 41</p> <p>5.6          Study Questions 41</p> <p>5.7          References 41</p> <p>5.8          Suggested Reading 42</p> <p><b>6              Functional Properties of Proteins 43</b></p> <p>6.1          Learning Outcomes 43</p> <p>6.2          Introduction 43</p> <p>6.2.1      Soybean Processing: Soy Milk, Tofu, and Soybean Protein Isolate 44</p> <p>6.2.2      Assaying Protein Concentration 45</p> <p>6.3          Apparatus and Instruments 45</p> <p>6.4          Reagents and Materials 46</p> <p>6.5          Procedures 46</p> <p>6.5.1      Standard Curve for the Bradford Protein Assay 46</p> <p>6.5.2      Effect of pH on Protein Solubility 46</p> <p>6.5.2.1   Preparation of Protein Extracts 46</p> <p>6.5.2.2   Measurement of Protein Concentration in the Extracts 47</p> <p>6.5.3      Preparation of Soy Protein Isolate and Tofu 47</p> <p>6.5.3.1   Extraction 47</p> <p>6.5.3.2   Soy Protein Isolation 47</p> <p>6.5.3.3   Production of Tofu 47</p> <p>6.6          Problem Set 48</p> <p>6.7          Study Questions 48</p> <p>6.8          References 48</p> <p>6.9          Suggested Reading 49</p> <p>                 Answers to Problem Set 49</p> <p><b>7             Lactose 51</b></p> <p>7.1          Learning Outcomes 51</p> <p>7.2          Introduction 51</p> <p>7.2.1      Lactose Assay 53</p> <p>7.3          Apparatus and Instruments 54</p> <p>7.4          Reagents and Materials 55</p> <p>7.5          Procedures 55</p> <p>7.5.1      Lactose and D-galactose Assay Protocol 55</p> <p>7.5.2      Lactase Assay 55</p> <p>7.6          Experimental Design 55</p> <p>7.7          Study Questions 56</p> <p>7.8          References 56</p> <p>7.9          Suggested Reading 56</p> <p><b>8              Enzymatic Browning: Kinetics of Polyphenoloxidase 57</b></p> <p>8.1          Learning Outcomes 57</p> <p>8.2          Introduction 57</p> <p>8.2.1      Enzyme Kinetics 57</p> <p>8.2.2      PPO Assay 61</p> <p>8.2.3      Control of Enzymatic Browning 62</p> <p>8.3          Apparatus and Instruments 62</p> <p>8.4          Reagents and Materials 63</p> <p>8.5          Procedures 63</p> <p>8.5.1      Preparation of Crude Enzyme Extract 63</p> <p>8.5.2      Enzyme Assay 63</p> <p>8.5.3      Data Treatment 64</p> <p>8.5.4      Required Notebook Entries 64</p> <p>8.6          Problem Set 64</p> <p>8.7          Study Questions 65</p> <p>8.8          References 66</p> <p>                 Answers to Problem Set 66</p> <p><b>9             Blanching Effectiveness 67</b></p> <p>9.1          Learning Outcomes 67</p> <p>9.2          Introduction 67</p> <p>9.3          Apparatus and Instruments 69</p> <p>9.4          Reagents and Materials 69</p> <p>9.5          Procedures 70</p> <p>9.6          Study Questions 70</p> <p>9.7          References 70</p> <p>9.8          Suggested Reading 70</p> <p><b>10           Lipid Oxidation 71</b></p> <p>10.1        Learning Outcomes 71</p> <p>10.2        Introduction 71</p> <p>10.2.1    The Chemistry of Lipid Oxidation 71</p> <p>10.2.2    Control of Lipid Oxidation 75</p> <p>10.2.2.1                Elimination of Oxygen 75</p> <p>10.2.2.2                Scavenging of Free Radicals 75</p> <p>10.2.2.3                Chelation of Metal Ions 76</p> <p>10.2.3    Measurement of Lipid Oxidation in Foods 76</p> <p>10.2.3.1                Thiobarbituric Acid Test (TBA Test) 76</p> <p>10.2.3.2                Peroxide Value 77</p> <p>10.2.3.3                Conjugated Diene Methods 77</p> <p>10.2.3.4                Oxygen Bomb Test 77</p> <p>10.2.3.5                Total and Volatile Carbonyl Compounds 77</p> <p>10.2.3.6                Anisidine Value Test 77</p> <p>10.3        Apparatus and Instruments 78</p> <p>10.4        Reagents and Materials 78</p> <p>10.5        Procedures: Lipid Oxidation in Turkey Meat 78</p> <p>10.6        Problem Set: Calculation of TBARS 79</p> <p>10.7        Study Questions 80</p> <p>10.8        References 81</p> <p>10.9        Suggested Reading 81</p> <p>                 Answers to Problem Set 82</p> <p><b>11           Ascorbic Acid: Stability and Leachability 83</b></p> <p>11.1        Learning Outcomes 83</p> <p>11.2        Introduction 83</p> <p>11.2.1    Chemistry 83</p> <p>11.2.2    Functions of Ascorbic Acid in Foods 85</p> <p>11.2.2.1                Oxygen Scavenger 85</p> <p>11.2.2.2                Free Radical Scavenger 86</p> <p>11.2.2.3                Control of Enzymatic Browning 86</p> <p>11.2.2.4                Dough Improver 87</p> <p>11.2.3    Stability of Ascorbic Acid 87</p> <p>11.2.4    Rationale for the Experiment 88</p> <p>11.3        Apparatus and Instruments 88</p> <p>11.4        Reagents and Materials 89</p> <p>11.5        Procedures 89</p> <p>11.5.1    Ascorbic Acid Standard Curve 89</p> <p>11.5.2    Effect of pH on Ascorbic Acid Stability 89</p> <p>11.5.3    Effects of Temperature, pH, and Cu2+ on the Stability of Ascorbic Acid 90</p> <p>11.5.4    Effect of Cooking on the Ascorbic Acid Content of Cabbage 90</p> <p>11.6        Problem Set 90</p> <p>11.7        Study Questions 91</p> <p>11.8        References 91</p> <p>                 Answers to Problem Set 92</p> <p><b>12           Hydrolytic Rancidity in Milk 93</b></p> <p>12.1        Learning Outcomes 93</p> <p>12.2        Introduction 93</p> <p>12.2.1    The Copper Soap Solvent Extraction Method 94</p> <p>12.3        Apparatus and Instruments 96</p> <p>12.4        Reagents and Materials 96</p> <p>12.5        Treatments and Controls 96</p> <p>12.6        Procedures 97</p> <p>12.6.1    Standard Curve 97</p> <p>12.6.2    Free Fatty Acids in Milk 97</p> <p>12.6.3    Calculations 97</p> <p>12.7        Problem Set 98</p> <p>12.8        Study Questions 98</p> <p>12.9        References 98</p> <p>12.10     Suggested Reading 98</p> <p>                 Answers to Problem Set 99</p> <p><b>13           Caffeine in Beverages 101</b></p> <p>13.1        Learning Outcomes 101</p> <p>13.2        Introduction 101</p> <p>13.3        Apparatus and Instruments 103</p> <p>13.4        Reagents and Materials 103</p> <p>13.5        Operation of the HPLC 103</p> <p>13.6        Procedures 104</p> <p>13.6.1    Standard Curve 104</p> <p>13.6.2    Caffeine in Soda and Energy Drinks 105</p> <p>13.6.3    Caffeine in Coffee 105</p> <p>13.6.4    Caffeine in Tea 105</p> <p>13.7        Data Analysis 105</p> <p>13.8        References 105</p> <p>13.9        Suggested Reading 106</p> <p><b>14           Color Additives 107</b></p> <p>14.1        Learning Outcomes 107</p> <p>14.2        Introduction 107</p> <p>14.2.1    Binding to Wool 110</p> <p>14.2.2    Removal from Wool 110</p> <p>14.2.3    Solid-Phase Extraction (SPE) 110</p> <p>14.2.4    Separation and Identification 111</p> <p>14.3        Apparatus and Instruments 111</p> <p>14.4        Reagents and Materials 112</p> <p>14.5        Procedures 112</p> <p>14.5.1    Qualitative Identification of Artificial Colors from Food Products 112</p> <p>14.5.2    Separation and Identification of the Extracted Colors 113</p> <p>14.5.3    Quantitative Analysis of FD&C Red Dye # 40 in Cranberry Juice 113</p> <p>14.6        Study Questions 114</p> <p>14.7        References 114</p> <p>14.8        Suggested Reading 114</p> <p><b>15           Plant Pigments 115</b></p> <p>15.1        Learning Outcomes 115</p> <p>15.2        Introduction 115</p> <p>15.3        Apparatus and Instruments 119</p> <p>15.4        Reagents and Materials 119</p> <p>15.5        Procedures 120</p> <p>15.5.1    Extraction and Separation of Lipid Soluble Plant Pigments 120</p> <p>15.5.2    Extraction of Water Soluble Plant Pigments 120</p> <p>15.5.3    Effect of pH on the Color of Water Soluble Plant Pigments 120</p> <p>15.5.4    Demonstration 121</p> <p>15.6        Study Questions 121</p> <p>15.7        References 121</p> <p>15.8        Suggested Reading 121</p> <p><b>16           Meat Pigments 123</b></p> <p>16.1        Learning Outcomes 123</p> <p>16.2        Introduction 123</p> <p>16.2.1    Meat Curing 125</p> <p>16.2.2    Effect of Cooking on Meat Color 126</p> <p>16.3        Apparatus and Instruments 127</p> <p>16.4        Reagents and Materials 127</p> <p>16.5        Procedures 127</p> <p>16.5.1    Preparation and Spectral Analysis of Myoglobin, Oxymyoglobin, and Metmyoglobin 127</p> <p>16.5.2    Preparation and Spectral Analysis of Nitric Oxide Myoglobin 128</p> <p>16.5.3    Concentration of Metmyoglobin, Myoglobin, and Oxymyoglobin 128</p> <p>16.5.4    Demonstration 129</p> <p>16.6        Study Questions 129</p> <p>16.7        References 129</p> <p>16.8        Suggested Reading 130</p> <p><b>17           Meat Tenderizers 131</b></p> <p>17.1        Learning Outcomes 131</p> <p>17.2        Introduction 131</p> <p>17.3        Apparatus and Instruments 132</p> <p>17.4        Reagents and Materials 133</p> <p>17.5        Procedures 133</p> <p>17.5.1    Preparation of Samples and Standards 133</p> <p>17.5.1.1                Sample Treatments 133</p> <p>17.5.1.2                Protein Extraction and Preparation for Electrophoresis 134</p> <p>17.5.1.3                Preparation of SDS-PAGE Standards for Electrophoresis. 134</p> <p>17.5.2    Electrophoresis 134</p> <p>17.5.2.1                Loading and Running the Gel 134</p> <p>17.5.2.2                Staining the Gel 134</p> <p>17.5.3    Demonstration 134</p> <p>17.6        Study Questions 134</p> <p>17.7        References 135</p> <p>17.8        Suggested Reading 135</p> <p><b>18           Detection of Genetically Engineered Maize Varieties 137</b></p> <p>18.1        Learning Outcomes 137</p> <p>18.2        Introduction 137</p> <p>18.2.1    Detection of a GE Protein by Immunoassay 140</p> <p>18.2.2    Detection of a Trans Gene by PCR 141</p> <p>18.3        Apparatus and Instruments 143</p> <p>18.4        Reagents and Materials 143</p> <p>18.5        Procedures 144</p> <p>18.6        Study Questions 145</p> <p>18.7        References 145</p> <p>18.8        Suggested Reading 146</p> <p><b>19           Food Emulsions and Surfactants 147</b></p> <p>19.1        Learning Outcomes 147</p> <p>19.2        Introduction 147</p> <p>19.2.1    Emulsions 147</p> <p>19.2.2    Surfactants 147</p> <p>19.2.3    Surfactants in Food Systems 148</p> <p><b>19.3        Part I – Butter Churning (Phase Inversion) 150</b></p> <p>19.3.1    Materials and Methods 150</p> <p>19.3.1.1                Materials for Buttermaking 150</p> <p>19.3.1.2                Buttermaking Procedure 150</p> <p>19.3.2    Study Questions 151</p> <p><b>19.4        Part II – Margarine Manufacture (Use of Surfactant for Semi-solid Foods) 151</b></p> <p>19.4.1    Materials and Methods 151</p> <p>19.4.1.1                Materials for Margarine Manufacture 151</p> <p>19.4.1.2                Manufacture Procedure 152</p> <p>19.4.2    Study Questions 152</p> <p><b>19.5        Part III – Dispersion of Eugenol in Water (Surfactant Solubilization Capacity) 152</b></p> <p>19.5.1    Materials and Methods 153</p> <p>19.5.1.1                Materials for Dispersion Experiment 153</p> <p>19.5.1.2                Experimental Procedure 153</p> <p>19.5.2    Study Questions 154</p> <p>19.6        Part IV – Mayonnaise Stability 155</p> <p>19.6.1    Materials and Methods 155</p> <p>19.6.1.1                Materials for Mayonnaise Experiment 155</p> <p>19.6.1.2                Experimental Procedure 155</p> <p>19.6.2    Study Questions 156</p> <p>19.7        References 156</p> <p>19.8        Suggested Reading 158 </p> <p>                 <b>Appendix I 159</b></p> <p>                 Conversion Factors 159</p> <p>                 <b>Appendix II 161</b></p> <p><b>                  Concentration 161</b></p> <p>                 Definition 161</p> <p>                 Suggested Reading 162</p> <p>                 Appendix III 163</p> <p>                 Acids, Bases, Buffers, and pH Measurement 163</p> <p>                 Review of pH and Acid–Base Equilibria 163</p> <p>                 Acids and Bases 163</p> <p>                 Acid/Base Equilibria 163</p> <p>                 The pH Scale 165</p> <p>                 pK 165</p> <p>                 Buffers: Functions and Uses 166</p> <p>                 Problems 167</p> <p>                 Choosing a Buffer System 169</p> <p>                 Preparation of Buffers 171</p> <p>                 Activity and Ionic Strength 173</p> <p>                 pH Measurement 174</p> <p>                 Making pH Measurements 175</p> <p>                 References 176</p> <p>                 Suggested Reading 176</p> <p>                 <b>Appendix IV 177</b></p> <p>                 <b>Spectrophotometry 177</b></p> <p>                 Introduction 177</p> <p>                 Operation of a Spectrophotometer 180</p> <p>                 Notes for Operators 180</p> <p>                 Problem Set 180</p> <p>                 References 181</p> <p>                 Answers to Problem Set   181</p> <p>                <b> Appendix V 183</b></p> <p><b>                 Chromatography 183</b></p> <p>                 What Is Chromatography? 183</p> <p>                 Chromatography Terminology 183</p> <p>                 Types of Chromatography 184</p> <p>                 Adsorption Chromatography (AC) 185</p> <p>                 Liquid–Liquid Partition Chromatography (LLPC) 185</p> <p>                 Bonded Phase Chromatography (BPC) 185</p> <p>                 Ion-Exchange Chromatography (IEC) 185</p> <p>                 Gel Permeation Chromatography (GPC) 185</p> <p>                 High-Performance Liquid Chromatography 186</p> <p>                 The HPLC System 187</p> <p>                 References 188</p> <p>                 Suggested Reading 189</p> <p>                <b> Appendix VI 191</b></p> <p><b>                  Electrophoresis 191</b></p> <p>                 Introduction 191</p> <p>                 References 195</p> <p>                 Suggested Reading 196</p> <p>                 Appendix VII 197</p> <p>                 Glossary 197</p>
"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
<p><b>Dennis D. Miller</b> 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.</p> <p><b>C.K. Yeung</b> is Associate Professor in the Animal Science Department at California Polytechnic State University.
<p><b>A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science</b></p> <p>In the newly revised second edition of <i>Food Chemistry: A Laboratory Manual</i>, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. <p>Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. <p>The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: <ul><li>A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation</li> <li>Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations</li> <li>Additional experiments, references, and chemical structures</li> <li>Numerous laboratory exercises sufficient for a one-semester course</li></ul> <p> Perfect for students of food science and technology, <i>Food Chemistry: A Laboratory Manual</i> will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.

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