A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists–approved program in food science and technology. Based on Professor Dennis D. Miller?s popular food chemistry course at Cornell University, it is appropriate for courses offered at both the undergraduate and graduate levels. From buffer systems to enzymatic browning, chemical leavening to meat tenderizers, it covers all topics generally addressed in contemporary food chemistry courses. Chapters feature: ? A concise review of important chemical principles ? Chemical structures and equations ? An experiment illustrating several key aspects of the topic under discussion ? A list of apparatus, instruments, reagents, and other materials required to perform the experiment ? Illustrated, step–by–step...

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