Table of Contents

Acids, Bases, and Buffers.

Chemical Leavening Agents.

Properties of Sugars.

Nonenzymatic Browning.

Food Hydrocolloids.

Functional Properties of Proteins.

Lactase.

Enzymatic Browning: Kinetics of Polyphenoloxidase.

Blanching Effectiveness.

Lipid Peroxidation.

Ascorbic Acid: Stability and Leachability.

Hydrolytic Rancidity in Milk.

High-Proformance Liquid Chromatography.

Color Additives.

Plant Pigments.

Meat Pigments.

Meat Tenderizers.

Appendices.

About the Author

DENNIS D. MILLER, Ph.D., is Professor of Food Science and Nutrition and chair of the Department of Food Science at Cornell University.