ASCOT Library Zabali Campus

Includes bibliographical references and glossary.

Contents:
Acids, bases, and buffers --
Chemical leavening agents --
Properties of sugars --
Nonenzymatic browning --
Food hydrocolloids --
Functional properties of proteins --
Lactose --
Enzymatic browning : kinetics of polyphenoloxidase --
Blanching effectiveness --
Lipid oxidation --
Ascorbic acid : stability and leachability --
Hydrolyitc rancidity in milk --
Caffeine in beverages --
Color additives --
Plant pigments --
Meat pigments --
Meat tenderizers --
Detection of genetically engineered maize varieties --
Food emulsions and surfactants --
Appendix I : Conversion factors --
Appendix II : Concentration --
Appendix III : Acids, bases, buffers, and pH measurement --
Appendix IV : Spectrophotometry --
Appendix V : Chromatography --
Appendix VI : Electrophoresis.

"Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide"-- Provided by publisher