Protein Analysis (Kjeldahl and Dumas)
Nitrogen-based methods for quantifying protein content in food.
Food AnalysisSensory Evaluation of Food
Principles and methods of sensory analysis for food product evaluation.
Food AnalysisTotal Carbohydrate by Difference
Calculating carbohydrate content by subtracting other proximate components.
Food AnalysisEmulsions and Foams
Formation, stabilization, and destabilization of food emulsions and foams.
Food ChemistryEnzymatic Browning in Food
Polyphenol oxidase (PPO) catalyzed browning and its prevention in fruits and vegetables.
Food ChemistryLipid Oxidation Mechanisms
Autoxidation, photooxidation, and enzymatic oxidation of lipids in food.
Food ChemistryMaillard Reaction
The chemistry of non-enzymatic browning between reducing sugars and amino acids.
Food ChemistryCarbohydrates in Food
Structure, classification, and laboratory analysis of carbohydrates in food systems.
Food ChemistryLipids and Oils
Fatty acid composition, lipid classification, and analytical parameters of food lipids.
Food Chemistry