Food Chemistry. Dennis D. Miller

Chemistry

      A Laboratory Manual

      Second Edition

       Dennis D. Miller

       Cornell University

       Ithaca, USA

       C. K. Yeung

       California Polytechnic State University

       San Luis Obispo, USA

      This edition first published 2022

      © 2022 John Wiley & Sons, Inc.

      Edition History John Wiley & Sons, Inc. (1e, 1998)

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      The right of Dennis D. Miller and C. K. Yeung to be identified as the authors of this work has been asserted in accordance with law.

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       Library of Congress Cataloging‐in‐Publication Data

      Names: Miller, Dennis D., 1945– author. | Yeung, C. K., author.

      Title: Food chemistry : a laboratory manual / Dennis D. Miller, Cornell University, Ithaka, USA, C. K. Yeung, California Polytechnic State University San Luis Obispo, USA.

      Description: Second edition. | Hoboken, NJ : John Wiley & Sons, Inc., 2022. | Includes bibliographical references and index.

      Identifiers: LCCN 2021034580 (print) | LCCN 2021034581 (ebook) | ISBN 9780470639313 (paperback) | ISBN 9781119714583 (adobe pdf) | ISBN 9781119714606 (epub)

      Subjects: LCSH: Food–Analysis–Laboratory manuals. | Food–Composition–Laboratory manuals.

      Classification: LCC TX541 .M49 2022 (print) | LCC TX541 (ebook) | DDC 664/.07–dc23

      LC record available at https://lccn.loc.gov/2021034580 LC ebook record available at https://lccn.loc.gov/2021034581

      Cover images: © Rachan Panya/EyeEm/Getty Images, Chemical structure courtesy of Dennis D. Miller

      Cover design by Wiley

      Preface to the Second Edition

      Food Chemistry: A Laboratory Manual, first edition, has been adopted by dozens of universities in the United States and internationally since it was published in 1998. The second edition has been extensively revised and with new chapters added. I was extremely fortunate to have Professor C.K. (Vincent) Yeung join me as a coauthor for the second edition. Dr. Yeung holds a B.S. in chemistry from the Chinese University of Hong Kong, an M.S. in dairy products technology from California Polytechnic State University, and a Ph.D. in food science and technology from Cornell University. He is currently Associate Professor of Dairy Science at California Polytechnic State University in San Luis Obispo, California. Dr. Yeung's knowledge and insights gained from his strong educational background and his years of teaching dairy chemistry laboratory classes were invaluable in making improvements in existing exercises and in developing new ones.

      Our overarching goal in designing the laboratory exercises in the manual was to help students develop an in‐depth understanding of the fundamental chemical principles that underlie relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. In addition, students who complete the laboratory exercises will learn and practice many methods and techniques common in food chemistry research and food product development. We recommend the manual for a 2‐credit food chemistry laboratory course although it contains many more exercises (19) than can be reasonably completed in a 1‐semester course. This should allow instructors to select exercises that most closely provide the learning outcomes they wish to achieve.

      Each chapter includes introductory summaries of key concepts and principles that are important for understanding the methods used and interpreting the results obtained from the experiments. In writing and revising these summaries, we relied heavily on two widely adopted food chemistry textbooks: Introductory Food Chemistry by John W. Brady, Cornell University Press, 2013, and Fennema's Food Chemistry, 5th edition, S. Damodaran and K. L. Parkin, editors, CRC Press Taylor & Francis Group, 2017. We encourage students to read relevant sections in these and/or other food chemistry textbooks in addition to the introductory material in the manual for a more rigorous discussion of the relevant topics.

      Dennis D. Miller

      Professor Emeritus

      Department of Food Science, Cornell University

      October 2021

      Preface to the First Edition

      Food chemistry is a broad discipline that draws on principles of physical, organic, and biological chemistry. Advances