Food Chemistry

This book guides practice lab chemists in the analysis of food components -- emphasizing practical food chemistry problems encountered in processing, storage, transportation, and cooking; and focusing on complex interactions of food components rather than simply measuring concentrations. The 2nd edition features additional experiments, updated background material and references, and increased use of chemical structures.


* Contains appendices with conversion factors and principles of operation of common instruments such as spectrophotometers, etc
* Offers online Instructor's Guide as an ancillary for adopting professors: this has a Solutions Manual for problems within the book and Preparation Manual for use when setting up for laboratory sessions
* New to the 2nd Edition: additional experiments, updated background material and references, expanded end-of-chapter problem sets, increased use of chemical structures, and online Solutions Manual and Preparations Manual