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Food Analysis
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Food Analysis Laboratory Manual
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Biochemistry of Foods
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as bre...
Physics Briefs
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Flavor Chemistry of Wine and Other Alcoholic Beverages
Describes the advances in flavor chemistry research related to alcoholic beverages.
Flavour Science
The amount of oxygen ingress through the wine closure can directly affect wine ageing and flavor development. Effects of natural cork, synthetic, and screw caps with Saran-Tin, Saranex, and low density polyethylene liners were investigated on both Pinot Noir and Chardonnay wines over 3 years’ storage. A reduction of H2S, methanethiol, and methyl thioacetate were observed during the 3-year ageing process for both wines. The reduction of H2S and MeSH correlated well with oxygen diffusion of the closure, with the greatest decrease occurring in wines with LDPE screw cap and synthetic closures, while the decrease of S-methyl thioacetate was independent of closure type. For both wines, we did not detect any increase in sulfur compound concentration for any screw cap closure; neither did we detect any DMDS or DMTS in any of the experimental wines.
Sex, Smoke, and Spirits
Compiling recent advances in the chemistry of sex, smoke, and spirits, this work showcases applications of common methods of analysis and mechanistic learning to diverse subjects. This work addresses emerging concerns about environmental smoke, the under-representation of the chemistry of attraction, and challenges in the analyses of alcoholic beverages. Researchers practicing these methods and those active in the chemical origins of sensations, including analysis and mechanisms of formation, will find this book useful.
