Food chemistry experiments
Water - Principle of food chemistry
... Processed
Low-Acid
Foods Packaged
in
Hermetically
Sealed
Containers
pH
> 4.6
a
w
> 0.85
"Acidified
Foods
&
Acid
Foods
pH<4.6
a
w
> 0.85
Acid
&
a
w
Controlled
Foods
pH
... TP.
1968.
Sorption phenomena in foods. Food
Technol.
22: 263-272.
Labuza, TP. 1980. The effect of water activity on reac-
tion kinetics of food deterioration. Food
Technol.
34,
no....
Proteins - Principle of food chemistry
... nutritional value of foods. Sul-
fur dioxide destroys thiamine and is there-
fore not permitted for use in foods containing
this vitamin.
CHEMICAL
CHANGES
During processing and storage of foods, a
number ... with permission from
D.W.
Stanley
and R.Y. Yada, Thermal Reactions in Food Protein Sys-
tems,
Physical Chemistry
of
Foods,
H.G.
Schwartzberg
and R.H. Hartel,
eds.,
p. 676, 19...
Carbohydrates 1 - Principle of food chemistry
... Some
Foods
(Expressed
as
mg/100g
of Dry
Food)
Source:
From
J.
Washiittl,
R
Reiderer,
and E.
Bancher,
A
Qualitative
and
Quantitative
Study
of
Sugar-Alcohols
in
Several
Foods:
... Oligosaccharides Occurring
in Foods. Source:
From
R.S.
Shallenberger
and G.G.
Birch,
Sugar
Chemistry,
1975, AVI
Publishing
Co.
Table
4-3
Common Oligosaccharides Occurring in Food...
Carbohydrates 2- Principle of food chemistry
... starch
granule structure and hydrolysis. Trends Food ScL
Technol.
8: 375-382.
Okenfull, D.G.
1991.
The chemistry of high methoyxl
pectins. In The chemistry and technology of pectin,
ed. R.H. ... fiber
in
food,
ed. W.P.I. James and O. Theander. New York: Mar-
cel Dekker, Inc.
Spiegel,
I.E.
et
al.
1994. Safety and benefits of
fructoo-
ligosaccharides
as food ingredients. F...
Minerals - Principle of food chemistry
... formulations that
affect the sodium content of foods. Food Technol.
37,
no. 7:
45-49.
Maurer, AJ. 1983. Reduced sodium usage in poultry
muscle foods. Food
Technol.
37, no. 7:
60-65.
McKirahan, ... widespread use of stainless steel equip-
ment in food processing results in leaching
of chromium into the food products
(Offen-
bacher and Pi-Sunyer 1983). No foods are
known to contain...
Color - Principle of food chemistry
... chemical changes in a food,
such as browning and caramelization. For a
few clear liquid foods, such as oils and bev-
erages, color is mainly a matter of transmis-
sion of light. Other foods are
opaque—they
derive ... destruction.
Carotenoids in frozen or heat-sterilized foods
are quite stable. The stability of carotenoids
in dehydrated foods is poor, unless the food
is packaged in inert...
Flavor 1 - Principle of food chemistry
... in Symposium on Foods: The Chemistry and Physiology of
Flavors,
H.W.
Schultz et
al.,
eds., 1967, AVI Publishing Co.
DESCRIPTION OF FOOD FLAVORS
The flavor impression of a food is influ-
enced ... Facts
and Theory on the Mechanism of Taste and Odor
Perception, in Chemistry of Natural Food Fla-
vors,
1957, Quartermaster Food and Container
Institute for the Armed Forces.
flavor,...
Flavor 2 - Principle of food chemistry
... in foods and
beverages,
ed. H.
Maarse. New York: Marcel Dekker.
Bokuchava, M.A., and N.I. Skobeleva. 1969. The
chemistry and biochemistry of tea and tea manufac-
ture.
In Advances
in
food
... flavors. J. Agr. Food
Chem.
17:681-685.
Forss,
D.A.,
et al.
1962.
The flavor of cucumbers. J.
Food Sd.
27:90-93.
Gianturco,
M.A.
1967.
Coffee flavor. In Symposium on
foods: The che...
Texture - Principle of food chemistry
... for
foods.
Probably the most widely used type of vis-
cometer in the food industry is the Brookfield
rotational viscometer. An example of this
instrument's application to a non-Newtonian
food ... and Textural Prop-
erties of Foods, in Texture Measurement of
Foods,
A. Kramer and A.S. Szczesniak,
eds.,
1973, D. Reidel Publishing Co.
FLUlDl
FLUID2
INTRODUCTION
Food texture can be d...