Food Chemistry: A Laboratory Manual

Cover
Title Page
Copyright Page
Contents
Preface to the Second Edition
Preface to the First Edition
Acknowledgments
About the Companion Website
Chapter 1 Acids, Bases, and Buffers
	1.1 Learning Outcomes
	1.2 Introduction
		1.2.1 Acids
		1.2.2 Bases
		1.2.3 Buffers
	1.3 Apparatus and Instruments
	1.4 Reagents and Materials
	1.5 Procedures
		1.5.1 Determining the pH of a Solid Food [5]
		1.5.2 Preparation of a Buffer and Determination of Buffer Capacity
	1.6 Problem Set
	1.7 References
	1.8 Suggested Reading
Chapter 2 Chemical Leavening Agents
	2.1 Learning Outcomes
	2.2 Introduction
		2.2.1 Chemical Leavening Agents
		2.2.2 Neutralizing Values
		2.2.3 Leavening Rates
		2.2.4 Effect of Leavening Acid on Dough Rheology
	2.3 Apparatus and Instruments
	2.4 Reagents and Materials
	2.5 Procedures
		2.5.1 Determination of Leavening Rates
		2.5.2 Chemically Leavened Biscuits
	2.6 Problem Set
	2.7 Useful Formulas and Values
	2.8 References
	2.9 Suggested Reading
	Answers to Problem Set
Chapter 3 Properties of Sugars
	3.1 Learning Outcomes
	3.2 Introduction
	3.3 Apparatus and Instruments
	3.4 Reagents and Materials
	3.5 Procedures
	3.6 Study Questions
	3.7 References
	3.8 Suggested Reading
Chapter 4 Nonenzymatic Browning
	4.1 Learning Outcomes
	4.2 Introduction
		4.2.1 Caramelization
		4.2.2 The Maillard Reaction
	4.3 Apparatus and Instruments
	4.4 Reagents and Materials
		4.4.1 Reagents to Be Prepared by the Student
		4.4.2 Reagents to Be Prepared by the Teaching Staff
	4.5 Procedures
		4.5.1 Preparation of a Glucose/Glycine Model System
		4.5.2 Heating Experiment
		4.5.3 Measurement of Extent of Browning
		4.5.4 Browning in Nonfat Dry Milk (Demonstration)
		4.5.5 Role of Milk in Crust Color of Bread (Demonstration)
		4.5.6 Browning in Cookies
	4.6 Problem Set
	4.7 Study Questions
	4.8 References
	4.9 Suggested Reading
	Answers to Problem Set
Chapter 5 Food Hydrocolloids
	5.1 Learning Outcomes
	5.2 Introduction
		5.2.1 Alginate
		5.2.2 Alginate Gels
		5.2.3 Carrageenan
		5.2.4 Locust Bean Gum and Guar Gum
		5.2.5 Xanthan Gum
	5.3 Apparatus and Instruments
	5.4 Reagents and Materials
	5.5 Procedures
		5.5.1 Effect of Heat Treatment on Gelation
		5.5.2 Effect of Concentration on Viscosity
		5.5.3 Emulsion Stability
		5.5.4 Diffusion Setting and Internal Setting Alginate Gels
	5.6 Study Questions
	5.7 References
	5.8 Suggested Reading
Chapter 6 Functional Properties of Proteins
	6.1 Learning Outcomes
	6.2 Introduction
		6.2.1 Soybean Processing: Soy Milk, Tofu, and Soybean Protein Isolate
		6.2.2 Assaying Protein Concentration
	6.3 Apparatus and Instruments
	6.4 Reagents and Materials
	6.5 Procedures
		6.5.1 Standard Curve for the Bradford Protein Assay
		6.5.2 Effect of pH on Protein Solubility
		6.5.3 Preparation of Soy Protein Isolate and Tofu
	6.6 Problem Set
	6.7 Study Questions
	6.8 References
	6.9 Suggested Reading
	Answers to Problem Set
Chapter 7 Lactose
	7.1 Learning Outcomes
	7.2 Introduction
		7.2.1 Lactose Assay
	7.3 Apparatus and Instruments
	7.4 Reagents and Materials
	7.5 Procedures
		7.5.1 Lactose and D-galactose Assay Protocol
		7.5.2 Lactase Assay
	7.6 Experimental Design
	7.7 Study Questions
	7.8 References
	7.9 Suggested Reading
Chapter 8 Enzymatic Browning: Kinetics of Polyphenoloxidase
	8.1 Learning Outcomes
	8.2 Introduction
		8.2.1 Enzyme Kinetics
		8.2.2 PPO Assay
		8.2.3 Control of Enzymatic Browning
	8.3 Apparatus and Instruments
	8.4 Reagents and Materials
	8.5 Procedures
		8.5.1 Preparation of Crude Enzyme Extract
		8.5.2 Enzyme Assay
		8.5.3 Data Treatment
		8.5.4 Required Notebook Entries
	8.6 Problem Set
	8.7 Study Questions
	8.8 References
	Answers to Problem Set
Chapter 9 Blanching Effectiveness
	9.1 Learning Outcomes
	9.2 Introduction
	9.3 Apparatus and Instruments
	9.4 Reagents and Materials
	9.5 Procedures
	9.6 Study Questions
	9.7 References
	9.8 Suggested Reading
Chapter 10 Lipid Oxidation
	10.1 Learning Outcomes
	10.2 Introduction
		10.2.1 The Chemistry of Lipid Oxidation
		10.2.2 Control of Lipid Oxidation
		10.2.3 Measurement of Lipid Oxidation in Foods
	10.3 Apparatus and Instruments
	10.4 Reagents and Materials
	10.5 Procedures: Lipid Oxidation in Turkey Meat
	10.6 Problem Set: Calculation of TBARS
	10.7 Study Questions
	10.8 References
	10.9 Suggested Reading
	Answers to Problem Set
Chapter 11 Ascorbic Acid: Stability and Leachability
	11.1 Learning Outcomes
	11.2 Introduction
		11.2.1 Chemistry
		11.2.2 Functions of Ascorbic Acid in Foods [3, 5, 6]
		11.2.3 Stability of Ascorbic Acid
		11.2.4 Rationale for the Experiment
	11.3 Apparatus and Instruments
	11.4 Reagents and Materials
	11.5 Procedures
		11.5.1 Ascorbic Acid Standard Curve
		11.5.2 Effect of pH on Ascorbic Acid Stability
		11.5.3 Effects of Temperature, pH, and Cu2+ on the Stability of Ascorbic Acid
		11.5.4 Effect of Cooking on the Ascorbic Acid Content of Cabbage
	11.6 Problem Set
	11.7 Study Questions
	11.8 References
	Answers to Problem Set
Chapter 12 Hydrolytic Rancidity in Milk
	12.1 Learning Outcomes
	12.2 Introduction
		12.2.1 The Copper Soap Solvent Extraction Method
	12.3 Apparatus and Instruments
	12.4 Reagents and Materials
	12.5 Treatments and Controls
	12.6 Procedures
		12.6.1 Standard Curve
		12.6.2 Free Fatty Acids in Milk
		12.6.3 Calculations
	12.7 Problem Set
	12.8 Study Questions
	12.9 References
	12.10 Suggested Reading
	Answers to Problem Set
Chapter 13 Caffeine in Beverages
	13.1 Learning Outcomes
	13.2 Introduction
	13.3 Apparatus and Instruments
	13.4 Reagents and Materials
	13.5 Operation of the HPLC
	13.6 Procedures
		13.6.1 Standard Curve
		13.6.2 Caffeine in Soda and Energy Drinks
		13.6.3 Caffeine in Coffee
		13.6.4 Caffeine in Tea
	13.7 Data Analysis
	13.8 References
	13.9 Suggested Reading
Chapter 14 Color Additives
	14.1 Learning Outcomes
	14.2 Introduction
		14.2.1 Binding to Wool
		14.2.2 Removal from Wool
		14.2.3 Solid-Phase Extraction (SPE)
		14.2.4 Separation and Identification
	14.3 Apparatus and Instruments
	14.4 Reagents and Materials
	14.5 Procedures
		14.5.1 Qualitative Identification of Artificial Colors from Food Products
		14.5.2 Separation and Identification of the Extracted Colors
		14.5.3 Quantitative Analysis of FD&C Red Dye # 40 in Cranberry Juice
	14.6 Study Questions
	14.7 References
	14.8 Suggested Reading
Chapter 15 Plant Pigments
	15.1 Learning Outcomes
	15.2 Introduction
	15.3 Apparatus and Instruments
	15.4 Reagents and Materials
	15.5 Procedures
		15.5.1 Extraction and Separation of Lipid Soluble Plant Pigments (Adapted from [8])
		15.5.2 Extraction of Water Soluble Plant Pigments
		15.5.3 Effect of pH on the Color of Water Soluble Plant Pigments
		15.5.4 Demonstration
	15.6 Study Questions
	15.7 References
	15.8 Suggested Reading
Chapter 16 Meat Pigments
	16.1 Learning Outcomes
	16.2 Introduction
		16.2.1 Meat Curing
		16.2.2 Effect of Cooking on Meat Color
	16.3 Apparatus and Instruments
	16.4 Reagents and Materials
	16.5 Procedures
		16.5.1 Preparation and Spectral Analysis of Myoglobin, Oxymyoglobin, and Metmyoglobin
		16.5.2 Preparation and Spectral Analysis of Nitric Oxide Myoglobin
		16.5.3 Concentration of Metmyoglobin, Myoglobin, and Oxymyoglobin
		16.5.4 Demonstration
	16.6 Study Questions
	16.7 References
	16.8 Suggested Reading
Chapter 17 Meat Tenderizers
	17.1 Learning Outcomes
	17.2 Introduction
	17.3 Apparatus and Instruments
	17.4 Reagents and Materials
	17.5 Procedures
		17.5.1 Preparation of Samples and Standards
		17.5.2 Electrophoresis
		17.5.3 Demonstration
	17.6 Study Questions
	17.7 References
	17.8 Suggested Reading
Chapter 18 Detection of Genetically Engineered Maize Varieties
	18.1 Learning Outcomes
	18.2 Introduction
		18.2.1 Detection of a GE Protein by Immunoassay
		18.2.2 Detection of a Trans Gene by PCR
	18.3 Apparatus and Instruments
	18.4 Reagents and Materials
	18.5 Procedures
	18.6 Study Questions
	18.7 References
	18.8 Suggested Reading
Chapter 19 Food Emulsions and Surfactants
	19.1 Learning Outcomes
	19.2 Introduction
		19.2.1 Emulsions
		19.2.2 Surfactants
		19.2.3 Surfactants in Food Systems
	19.3 Part I – Butter Churning (Phase Inversion)
		19.3.1 Materials and Methods
		19.3.2 Study Questions
	19.4 Part II – Margarine Manufacture (Use of Surfactant for Semi-solid Foods)
		19.4.1 Materials and Methods (Adapted from [11])
		19.4.2 Study Questions
	19.5 Part III – Dispersion of Eugenol in Water (Surfactant Solubilization Capacity)
		19.5.1 Materials and Methods (Adapted from [14–16])
		19.5.2 Study Questions
	19.6 Part IV – Mayonnaise Stability
		19.6.1 Materials and Methods
		19.6.2 Study Questions
	19.7 References
	19.8 Suggested Reading
Appendix I Conversion Factors
Appendix II Concentration
	Definition
	Suggested Reading
Appendix III Acids, Bases, Buffers, and pH Measurement
	Review of pH and Acid–Base Equilibria
		Acids and Bases
	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
Appendix IV Spectrophotometry
	Introduction
	Operation of a Spectrophotometer
		Notes for Operators
	Problem Set
	References
Appendix V Chromatography
	What Is Chromatography?
	Chromatography Terminology
	Types of Chromatography
		Adsorption Chromatography (AC)
		Liquid–Liquid Partition Chromatography (LLPC)
		Bonded Phase Chromatography (BPC)
		Ion-Exchange Chromatography (IEC)
		Gel Permeation Chromatography (GPC)
	High-Performance Liquid Chromatography
		The HPLC System
	References
	Suggested Reading
Appendix VI Electrophoresis
	Introduction
	References
	Suggested Reading
Appendix VII Glossary
EULA