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