Food Chemistry. Dennis D. Miller

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      1 Chapter 2Figure 2.1 Rates of CO₂ production from mixtures of SALP and MCP‐H₂O, SAPP‐4...Figure 2.2 Apparatus for collecting and quantifying the volume of gas releas...

      2 Chapter 3Figure 3.1 Three representations of the structure of glucose, a polyhydroxyl...Figure 3.2 Balanced equation showing the nucleophilic attack of the C‐5 hydr...Figure 3.3 The formation of sucrose, a 1,2‐glycoside, from glucose and fruct...

      3 Chapter 4Figure 4.1 Fisher projection formulas showing the reaction of glucose with a...Figure 4.2 The Amadori rearrangement of glucosyl amine to an amino‐deoxy‐ket...Figure 4.3 Fisher projection (top) and Haworth formulas showing the structur...Figure 4.4 Structure of a generic protein showing amino groups that are avai...Figure 4.5 The effect of pH on the protonation of free amino groups in a pro...

      4 Chapter 5Figure 5.1 Two polymers of equal molecular weight tumbling in solution. Note...Figure 5.2 Conformation of linkages between guluronate and mannuronate resid...Figure 5.3 The unique conformation of the guluronate linkages in alginate al...Figure 5.4 Structures of the three principal carrageenans [6]. Note differen...Figure 5.5 A representative structure of galactomannan. The backbone chain i...Figure 5.6 Structure of xanthan gum. Note the cellulose backbone and the tri...

      5 Chapter 7Figure 7.1 Lactose (conformational representation) is a disaccharide compose...Figure 7.2 Hydrolysis of lactose to D‐galactose and D‐glucose (Haworth repre...Figure 7.3 Bacterial cultures in fermented dairy products convert galactose ...Figure 7.4 Absorption spectra of NAD⁺ (solid line) and NADH (dashed line)....Figure 7.5 The oxidation of β‐D‐galactose by NAD⁺, generating NADH. The reac...Figure 7.6 The equilibrium of α‐ and β‐D‐galactose in solution. The attainme...

      6 Chapter 8Figure 8.1 The action of polyphenoloxidase (PPO) on phenolic compounds.Figure 8.2 Examples of PPO substrates found in foods. Note that they are pol...Figure 8.3 The action of PPO on tyrosine to produce indol‐5,6‐quinone [4].Figure 8.4 The change in absorbance with time in an enzyme assay. The assay ...Figure 8.5 A plot of velocity versus substrate concentration for an enzyme t...Figure 8.6 A Lineweaver‐Burk plot for an enzyme that obeys Michaelis–Menten ...

      7 Chapter 9Figure 9.1 D‐values for the thermal inactivation of selected enzymes at vari...Figure 9.2 The oxidation of guaiacol by hydrogen peroxide to form a guaiacol...Figure 9.3 Possible reactions of guaiacol‐free radicals that yield the red/b...

      8 Chapter 10Figure 10.1 The reaction of linoleic acid with singlet oxygen to form a hydr...Figure 10.2 Reaction of linoleic acid with a hydroxyl radical and triplet ox...Figure 10.3 The decomposition of linoleic acid hydroperoxide (decomposition ...Figure 10.4 Reactions in lipid oxidation. RH is an unsaturated fatty acid. R

      9 Chapter 11Figure 11.1 Structures of ascorbic acid stereoisomers.Figure 11.2 The dissociation of ascorbic acid to form ascorbate ion and a pr...Figure 11.3 The reaction of ascorbic acid with molecular oxygen.Figure 11.4 The hydrolysis of dehydroascorbic acid to diketogulonic acid.Figure 11.5 The mechanism for free radical scavenging by ascorbate. TO·is to...Figure 11.6 Inhibition of enzymatic browning by ascorbic acid. PPO = polyphe...Figure 11.7 Reactions showing how ascorbic acid functions as a dough improve...Figure 11.8 Reaction describing the redox titration of ascorbic acid with 2,...

      10 Chapter 12Figure 12.1 The lipase‐catalyzed hydrolysis of a triacylglycerol (1‐stearoyl...Figure 12.2 The formation of a copper soap in an aqueous system when Cu²⁺ is...Figure 12.3 Cu²⁺ combines with diethyldithiocarbamate to form a complex that...

      11 Chapter 13Figure 13.1 Caffeine is an alkaloid belonging to the class of methylxanthine...

      12 Chapter 14Figure 14.1 Chemical structures of FDA certified FD&C food colorants [5].Figure 14.2 Structure of a C‐18 bonded silica packing material. Note that th...

      13 Chapter 15Figure 15.1 The structure of β‐carotene, an example of a molecule containing...Figure 15.2 Generalized structure of an anthocyanin. G is a glucose residue....Figure 15.3 Color of cyanin, an anthocyanin, at various pHs. G is a glucose ...Figure 15.4 Conversion of chlorophyll to pheophytin. Chlorophyll is called a...Figure 15.5 Structures of selected carotenes. Note the conjugated double bon...Figure 15.6 Structures of selected xanthophylls. Note the presence of oxygen...

      14 Chapter 16Figure 16.1 Heme. Heme is formed when an iron ion binds at the center of a p...Figure 16.2 Structures of myoglobin and oxymyoglobin showing iron binding to...Figure 16.3 Spectral curves of myoglobin, oxymyoglobin, and metmyoglobin. Re...Figure 16.4 The three main forms of myoglobin pigments in meat, their relati...

      15 Chapter 18Figure 18.1 Trends in the adoption of genetically engineered crops by farmer...Figure 18.2 Steps in the shikimate pathway for the synthesis of aromatic ami...Figure 18.3 Structures of phosphoenol pyruvate (PEP) and glyphosate. Notice ...Figure 18.4 Diagram showing the structure of a typical lateral flow device (...

      16 Chapter 19Figure 19.1 Structures of common LMW surfactants. (a) phosphatidylcholine (o...

      17 Appendix IIIFigure III.1 Titration of a weak monoprotic СКАЧАТЬ