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Acids, bases, and buffers
Chemical leavening agents
Properties of sugars
Nonenzymatic browning
Food hydrocolloids
Functional properties of proteins
Lactose
Enzymatic browning: kinetics of polyphenoloxidase
Blanching effectiveness
Lipid oxidation
Ascorbic acid: stability and leachability
Hydrolytic rancidity in milk
Caffeine in beverages
Color additives
Plant pigments
Meat pigments
Meat tenderizers
Detection of genetically engineered maize varieties
Food emulsions and surfactants
Appendix i - conversion factors
Appendix ii - concentration
Appendix iii - acids, bases, buffers and pH measurement
Appendix iv - spectrophotometry
Appendix v – chromatography
Appendix vi - electrophoresis
Appendix vii - glossary