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Culinary reactions : the everyday chemistry of cooking / Simon Quellen Field
Chicago, Ill : Chicago Review Press,2012
258 p. : illustration ; cm.
Ký hiệu phân loại (DDC): 664.07
"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"-
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2
Food analysis / S Suzanne Nielsen edited
New York : Springer, 2003
534 p. ; cm.
Ký hiệu phân loại (DDC): 664.07
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.
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Food analysis by HPLC / Edited by Leo M L Nollet
New York : Marcel Dekker, 2000
1170 p. ; cm.
Ký hiệu phân loại (DDC): 664.07
"Thoroughly updated and revised, Food Analysis by HPLC, Second Edition offers practical, immediately applicable information on all major topics of food compounds analyzable by HPLC - including amino acids, peptides, proteins, lipids, carbohydrates, alcohols, vitamins, organic acids, organic bases, mycotoxins, additives, preservatives, colorants, sweeteners, antimicrobial residues, pesticide residues, bittering substances, phenolic compounds, pigments, nitrosamines, growth promoters, anions, and cations." "With over 500 illustrations and tables and more than 3500 references, Food Analysis by HPLC, Second Edition serves as a unique and invaluable tool for food scientists and technologists; quality assurance and control, biochemical, and food engineers; food, biological, analytical, and brewing chemists and biochemists; biotechnologists; chromatographic analysts; and upper-level undergraduate, graduate, and continuing-education students in these disciplines."--BOOK JACKET.
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4
Instrumental methods in food and beverage analysis / Edited by David L B Wetzel, George Charalambous
Amsterdam, New York : Elsevier, 1998
647 p. : illustration ; cm.
Ký hiệu phân loại (DDC): 664.07
Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge
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