References 16.8 Suggested Reading
24 17 Meat Tenderizers 17.1 Learning Outcomes 17.2 Introduction 17.3 Apparatus and Instruments 17.4 Reagents and Materials 17.5 Procedures 17.6 Study Questions 17.7 References 17.8 Suggested Reading
25 18 Detection of Genetically Engineered Maize Varieties 18.1 Learning Outcomes 18.2 Introduction 18.3 Apparatus and Instruments 18.4 Reagents and Materials 18.5 Procedures 18.6 Study Questions 18.7 References 18.8 Suggested Reading
26 19 Food Emulsions and Surfactants 19.1 Learning Outcomes 19.2 Introduction 19.3 Part I – Butter Churning (Phase Inversion) 19.4 Part II – Margarine Manufacture (Use of Surfactant for Semi‐solid Foods) 19.5 Part III – Dispersion of Eugenol in Water (Surfactant Solubilization Capacity) 19.6 Part IV – Mayonnaise Stability 19.7 References 19.8 Suggested Reading
27 Appendix I: Conversion Factors
28 Appendix II: Concentration Definition Suggested Reading
29 Appendix III: Acids, Bases, Buffers, and pH Measurement Review of pH and Acid–Base Equilibria 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
30 Appendix IV: Spectrophotometry Introduction Operation of a Spectrophotometer Problem Set References
31 Appendix V: Chromatography What Is Chromatography? Chromatography Terminology Types of Chromatography High‐Performance Liquid Chromatography References Suggested Reading
32 Appendix VI: Electrophoresis Introduction References Suggested Reading
List of Tables
1 Chapter 1Table 1.1 Acids common in foods: structures and pKa values.Table 1.2 Approximate pH values for some common foodsa.
2 Chapter 2Table 2.1 Neutralizing values for some common leavening acidsa.
3 Chapter 4Table 4.1 Effects of storage on skim milk powdera,b.
4 Chapter 5Table 5.1 Some functional properties of food hydrocolloidsa.Table 5.2 Functional properties of xanthan gum [4].
5 Chapter 8Table 8.1 Volumes of buffer, substrate, and enzyme extract for PPO assays.
6 Chapter 10Table 10.1 Volumes, concentrations, and absorbance values for standards in t...Table 10.2 Data for TBARS assay on raw and cooked turkey samples.
7 Chapter 11Table 11.1 Functions of naturally occurring and added ascorbic acid (or its ...Table 11.2 Chemical and physical properties of ascorbic acid.Table 11.3 Data for ascorbic acid (AA) standard curve.Table 11.4 Data from ascorbic acid titration experiment.
8 Chapter 12Table 12.1 Fatty acid composition of bovine milk fat [2].
9 Chapter 13Table 13.1 Caffeine content in a typical serving of some common beverages [5...
10 Chapter