This new edition emphasizes fundamental chemical principles that underlie relationships between the composition of foods and food components and their functional, nutritional, and sensory properties. Experiments are chosen and developed to illustrate and reinforce the material presented in a typical college level food chemistry lecture course. In addition, students learn laboratory skills and techniques commonly practiced by professional food chemists working in research or in industrial settings. Revisions to the 2^nd edition includes: additional experiments, updated background material and references, expanded end-of-chapter problem sets, increased use of chemical structures, and online ancillaries of a Solutions Manual and Preparations Manual for setting up lab sessions.

Dennis D. Miller is Professor Emeritus in the Department of Food Science at Cornell University. He is a Fellow of the Institute of Food Technologists and of the International Academy of Food Science and Technology.

C.K. Yeung is Associate Professor in the Animal Science Department at California Polytechnic State University.

Preface to the First Edition

Preface to the Second Edition

Acknowledgements

About the Companion Website

1 ACIDS, BASES, AND BUFFERS

2 CHEMICAL LEAVENING AGENTS

3 PROPERTIES OF SUGARS

4 NONENZYMATIC BROWNING

5 FOOD HYDROCOLLOIDS

6 FUNCTIONAL PROPERTIES OF PROTEINS

7 LACTOSE

8 ENZYMATIC BROWNING: KINETICS OF POLYPHENOLOXIDASE

9 BLANCHING EFFECTIVENESS

10 LIPID OXIDATION

11 ASCORBIC ACID: STABILITY AND LEACHABILITY

12 HYDROLYTIC RANCIDITY IN MILK

13 Caffeine in Beverages

14 COLOR ADDITIVES

15 PLANT PIGMENTS

16 MEAT PIGMENTS

17 MEAT TENDERIZERS

18 Detection of Genetically Engineered Maize Varieties

19 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

Appendix VII - GLOSSARY

Index