8Table 8.1 Volumes of buffer, substrate, and enzyme extract for PPO assays.6 Chapter 10Table 10.1 Volumes, concentrations, and absorbance values for standards in t...Table 10.2 Data for TBARS assay on raw and cooked turkey samples.
7 Chapter 11Table 11.1 Functions of naturally occurring and added ascorbic acid (or its ...Table 11.2 Chemical and physical properties of ascorbic acid.Table 11.3 Data for ascorbic acid (AA) standard curve.Table 11.4 Data from ascorbic acid titration experiment.
8 Chapter 12Table 12.1 Fatty acid composition of bovine milk fat [2].
9 Chapter 13Table 13.1 Caffeine content in a typical serving of some common beverages [5...
10 Chapter 14Table 14.1 FDA “certified” synthetic color food additives [4].Table 14.2 Rf valuesa × 100 for synthetic food colors chromatographed on TLC plat...
11 Chapter 15Table 15.1 FDA approved “color additives exempt from batch certification” fo...
12 Chapter 19Table 19.1 Common food emulsions and their typical oil and water contents [1...Table 19.2 Applications of surfactants based on HLB values [3].
13 Appendix IITable II.1 Common expressions of concentration.
14 Appendix IIITable III.1 pKa values for some common biological buffers [3].Table III.2 Some standard buffers, pH ranges where they are effective buffer...Table III.3 Stock solutions and formulas for mixing buffers.Table III.4 Values for x (see Tables III.2 and III.3) to make up various buf...Table III.5 Values for activity coefficients of some ions at different conce...
15 Appendix IVTable IV.1 Classification of electromagnetic radiation and effects of radiat...
List of Illustrations
1 Chapter 2Figure 2.1 Rates of CO2 production from mixtures of SALP and MCP‐H2O, SAPP‐4...Figure 2.2 Apparatus for collecting and quantifying the volume of gas releas...
2 Chapter 3Figure 3.1 Three representations of the structure of glucose, a polyhydroxyl...Figure 3.2 Balanced equation showing the nucleophilic attack of the C‐5 hydr...Figure 3.3 The formation of sucrose, a 1,2‐glycoside, from glucose and fruct...
3 Chapter 4Figure 4.1 Fisher projection formulas showing the reaction of glucose with a...Figure 4.2 The Amadori rearrangement of glucosyl amine to an amino‐deoxy‐ket...Figure 4.3 Fisher projection (top) and Haworth formulas showing the structur...Figure 4.4 Structure of a generic protein showing amino groups that are avai...Figure 4.5 The effect of pH on the protonation of free amino groups in a pro...
4 Chapter 5Figure 5.1 Two polymers of equal molecular weight tumbling in solution. Note...Figure 5.2 Conformation of linkages between guluronate and mannuronate resid...Figure 5.3 The unique conformation of the guluronate linkages in alginate al...Figure 5.4 Structures of the three principal carrageenans [6]. Note differen...Figure 5.5 A representative structure of galactomannan. The backbone chain i...Figure 5.6 Structure of xanthan gum. Note the cellulose backbone and the tri...
5 Chapter 7Figure 7.1 Lactose (conformational representation) is a disaccharide compose...Figure 7.2 Hydrolysis of lactose to D‐galactose and D‐glucose (Haworth repre...Figure 7.3 Bacterial cultures in fermented dairy products convert galactose ...Figure 7.4 Absorption spectra of NAD+ (solid line) and NADH (dashed line)....Figure 7.5 The oxidation of β‐D‐galactose by NAD+, generating NADH. The reac...Figure 7.6 The equilibrium of α‐ and β‐D‐galactose in solution. The attainme...
6 Chapter 8Figure 8.1 The action of polyphenoloxidase (PPO) on phenolic compounds.Figure 8.2 Examples of PPO substrates found in foods. Note that they are pol...Figure 8.3 The action of PPO on tyrosine to produce indol‐5,6‐quinone [4].Figure 8.4 The change in absorbance with time in an enzyme assay. The assay ...Figure 8.5 A plot of velocity versus substrate concentration for an enzyme t...Figure 8.6 A Lineweaver‐Burk plot for an enzyme that obeys Michaelis–Menten ...
7 Chapter 9Figure 9.1 D‐values for the thermal inactivation of selected enzymes at vari...Figure 9.2 The oxidation of guaiacol by hydrogen peroxide to form a guaiacol...Figure 9.3 Possible reactions of guaiacol‐free radicals that yield the red/b...
8 Chapter 10Figure 10.1 The reaction of linoleic acid with singlet oxygen to form a hydr...Figure 10.2 Reaction of linoleic acid with a hydroxyl radical and triplet ox...Figure 10.3 The decomposition of linoleic acid hydroperoxide (decomposition ...Figure 10.4 Reactions in lipid oxidation. RH is an unsaturated fatty acid. R
9 Chapter 11Figure 11.1 Structures of ascorbic acid stereoisomers.Figure 11.2 The dissociation of ascorbic acid to form ascorbate ion and a pr...Figure 11.3 The reaction of ascorbic acid with molecular oxygen.Figure 11.4 The hydrolysis of dehydroascorbic acid to diketogulonic acid.Figure 11.5 The mechanism for free radical scavenging by ascorbate. TO·is to...Figure 11.6 Inhibition of enzymatic browning by ascorbic acid. PPO = polyphe...Figure 11.7 Reactions showing how ascorbic acid functions as a dough improve...Figure 11.8 Reaction describing the redox titration of ascorbic acid with 2,...
10 Chapter 12Figure 12.1 The lipase‐catalyzed hydrolysis of a triacylglycerol (1‐stearoyl...Figure 12.2 The formation of a copper soap in an aqueous system when Cu2+ is...Figure 12.3 Cu2+ combines with diethyldithiocarbamate to form a complex that...
11 Chapter 13Figure 13.1 Caffeine is an alkaloid belonging to the class of methylxanthine...
12 Chapter 14Figure 14.1 Chemical structures of FDA certified FD&C food colorants [5].Figure 14.2 Structure of a C‐18 bonded silica packing material. Note that th...
13 Chapter 15Figure 15.1 The structure of β‐carotene, an example of a molecule containing...Figure 15.2 Generalized structure of an anthocyanin. G is a glucose residue....Figure 15.3 Color of cyanin, an anthocyanin, at various pHs. G is a glucose ...Figure 15.4 Conversion of chlorophyll to pheophytin. Chlorophyll is called a...Figure 15.5 Structures of selected carotenes. Note the conjugated double bon...Figure 15.6 Structures of selected xanthophylls. Note the presence of oxygen...
14 Chapter 16Figure 16.1 Heme. Heme is formed when an iron ion binds at the center of a p...Figure 16.2 Structures of myoglobin and oxymyoglobin showing iron binding to...Figure 16.3 Spectral curves of myoglobin, oxymyoglobin, and metmyoglobin. Re...Figure 16.4 The three main forms of myoglobin pigments in meat, their relati...
15 Chapter 18Figure 18.1 Trends in the adoption of genetically engineered crops by farmer...Figure 18.2 Steps in the shikimate pathway for the synthesis of aromatic ami...Figure 18.3 Structures of phosphoenol pyruvate (PEP) and glyphosate. Notice ...Figure 18.4 Diagram showing the structure of a typical lateral flow device (...
16 Chapter 19Figure 19.1 Structures of common LMW surfactants. (a) phosphatidylcholine (o...
17 Appendix IIIFigure III.1 Titration of a weak monoprotic
