By Frank Lee
Food chemistry has grown significantly when you consider that its early foundations have been laid. This has been led to not just through learn during this box, but additionally, and extra importantly, bYiadvances within the simple sciences concerned. during this moment version, the chapters facing basics were rewritten and bolstered. 3 new chapters were extra, Water and options, Colloids, and Minerals. The bankruptcy on vegetables and fruit has been extended to hide texture. different chapters talk about style and colours, including one on brown ing reactions. The final seven chapters supply the scholar a historical past of the sessions offood items and drinks encountered in daily use. each one bankruptcy encompasses a precis and an inventory of references and sug gested readings to help the scholar in examine and to procure extra details. easy meals Chemistry is meant for faculty undergraduates and to be used in meals laboratories. the writer needs to precise his appreciation to the subsequent humans, who reviewed the chapters on their respective specialties: medical professionals L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. moreover, the writer needs to specific his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for his or her stories of the full unique manuscript and for his or her important reviews. the writer welcomes notices of blunders and omissions in addition to sug gestions and positive criticism.
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Additional info for Basic Food Chemistry
41, 536-540. P. 1977. Effect of sequence and method of addition of humectants and water on a w lowering ability in an IMF system. J. Food Sci. 42, 94-96. A. 1961. Determination of moisture equilibriums in dehydrated foods. Food Technol. 15, 536-540. USDA. 1955. Water. Yearbook of Agriculture. S. Government Printing Office. Washington, DC. USDA. 1963. 8. S. Department of Agriculture, Washington, DC. , and WOLTERS, I. 1975. Water binding by potato starch. J. Food Technol. 10, 589-602. V. 1975. The spectrum of the intermolecular vibration of water.
BREAKING OF EMULSIONS It is necessary to know the conditions under which emulsions remain stable, in order to determine how to eliminate a troublesome emulsion. Methods used to break an emulsion are either physical or chemical. Breaking down an undesirable emulsion is often difficult. Of the chemical methods, altering the pH and the alteration or destruction of the emulsifier are important. Also, using an oil-water emulsifying agent in a water-oil emulsion will destabilize the emulsion. Some physical methods include agitation such as churning or stirring, filtration, centrifugation, freezing, heating (to lower the viscosity), addition of a liquid in which both phases are soluble, and addition oftwo different solids each preferentially wetted by one phase.
AVI Publishing Co. Inc. Westport, CT. JERGENSONS, B. E. 1962. A Short Textbook of Colloid Chemistry, 2nd Rev. Edition. , New York. SHELUDKO, A. 1966. Colloid Chemistry. Elsevier Publ. , Amsterdam. SIMHA, R 1940. The influence of Brownian movement on the viscosity of solutions. J. Phys. 44, 25-34. , and COLWELL, RE. 1963. Viscosity and Flow Measurement. A Laboratory Handbook of Rheology. Wiley (Interscience) Publishers, New York. 4 Carbohydrates Introduction Monosaccharides Structure of Carbohydrates Carbohydrate Reactions Oligosaccharides Polysaccharides Digestion of Carbohydrates Qualitative Tests Quantitative Tests Summary Bibliography INTRODUCTION Carbohydrates are found throughout the world and, of all the biological substances in the plant kingdom other than water, they are present in the largest quantity.