Food Chemistry. Dennis D. Miller

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СКАЧАТЬ Introduction 16.3 Apparatus and Instruments 16.4 Reagents and Materials 16.5 Procedures 16.6 Study Questions 16.7 References 16.8 Suggested Reading

      24  17 Meat Tenderizers 17.1 Learning Outcomes 17.2 Introduction 17.3 Apparatus and Instruments 17.4 Reagents and Materials 17.5 Procedures 17.6 Study Questions 17.7 References 17.8 Suggested Reading

      25  18 Detection of Genetically Engineered Maize Varieties 18.1 Learning Outcomes 18.2 Introduction 18.3 Apparatus and Instruments 18.4 Reagents and Materials 18.5 Procedures 18.6 Study Questions 18.7 References 18.8 Suggested Reading

      26  19 Food Emulsions and Surfactants 19.1 Learning Outcomes 19.2 Introduction 19.3 Part I – Butter Churning (Phase Inversion) 19.4 Part II – Margarine Manufacture (Use of Surfactant for Semi‐solid Foods) 19.5 Part III – Dispersion of Eugenol in Water (Surfactant Solubilization Capacity) 19.6 Part IV – Mayonnaise Stability 19.7 References 19.8 Suggested Reading

      27  Appendix I: Conversion Factors

      28  Appendix II: Concentration Definition Suggested Reading

      29  Appendix III: Acids, Bases, Buffers, and pH Measurement Review of pH and Acid–Base Equilibria Acid/Base Equilibria The pH Scale pK Buffers: Functions and Uses Problems Choosing a Buffer System Preparation of Buffers Activity and Ionic Strength pH Measurement Making pH Measurements References Suggested Reading

      30  Appendix IV: Spectrophotometry Introduction Operation of a Spectrophotometer Problem Set References

      31  Appendix V: Chromatography What Is Chromatography? Chromatography Terminology Types of Chromatography High‐Performance Liquid Chromatography References Suggested Reading

      32  Appendix VI: Electrophoresis Introduction References Suggested Reading

      33  Appendix VII: Glossary

      34  End User License Agreement

      List of Tables

      1 Chapter 1Table 1.1 Acids common in foods: structures and pK_a values.Table 1.2 Approximate pH values for some common foods^a.

      2 Chapter 2Table 2.1 Neutralizing values for some common leavening acids^a.

      3 Chapter 4Table 4.1 Effects of storage on skim milk powder^a,b.

      4 Chapter 5Table 5.1 Some functional properties of food hydrocolloids^a.Table СКАЧАТЬ