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This manual is a compilation of routine analyses most often carried out in food analysis. During the preparation of this manual, several books and manuals have been consulted and the methods simplified (where needed) for better comprehension. A basic concept of statistical method and its use through computer have been also been explained. Although simplicity and clarity have been emphasized throughout the book, many of the practicals presented here are not in ‘do-it-yourself’ form and so will require instructor’s guidance. There are profuse illustrations, examples and crossreferences. The preparations of reagents have been presented as a footnote (rather than in the Appendix) so that one does not need to move back and forth. Appendices and indices are other very useful features of this book. A unique feature of this book (which other books generally lack) is the inclusion of backgrounder in statistical analysis of the data. We are indebted to several authors, whose published materials we took the liberty to use. As a token of thanks, we have appended their work in the bibliography. The manual is basically meant for beginners, who are doing their first semester in food analysis but the students of food chemistry, water microbiology, and other biological sciences may also find it equally useful. Suggestions and criticisms for the improvement of this book will be thankfully received. Jagat Bahadur K.C. Basanta Kumar Rai. The present book is an assortment of tailored lecture notes for students of Food Technology, strictly based on the syllabus for B. Tech (Food) 2nd Year. The notes are basically compilation from different books. Although the subject matters dealt with herein are fairly general in nature, a short bibliography has been included as an acknowledgement to the original authors. Great effort has been expended in maintaining the consistency of the presentation, particularly with respect to style of writing molecular structures. Other features of this book are extensive cross referencing, indices, and appendices, which we believe will be very helpful to the students. Wherever possible, technical jargons have been avoided (or explained in simple terms, when inevitable). Although great care has been taken to avoid errors it is possible that we might have missed some of them. We would be very grateful if these errors are brought to our notice so that necessary corrections can be done for later editions. This book (the biomolecule part that deals with carbohydrates, proteins and lipids, in particular) can be useful to students of other disciplines also. Chemical composition of food. Classification of foods. Carbohydrates.. Classification of carbohydrates. Monosaccharides. Glucose. Fructose. Mannose. Disaccharides. Sucrose. Lactose. Maltose. Other oligosaccharides of importance. Industrial production of sucrose from sugarcane. Lactose manufacture. Polysaccharides. Starch. Process outline for the manufacture of starch. Manufacture of glucose syrup. Production of glucose powder. High fructose corn syrup (HFCS). Cellulose. Manufacture of cellulose. Hemicellulose. Lignin. Glycogen. Crude fiber and dietary fiber. Gums and mucilages. Some important gums and their chemistry. Proteins. Amino acids. Classification of amino acids. The peptide bond. Protein structure. Determination of structure of protein. Classification of proteins. Quantitative determination of proteins. Some food proteins. Nutritional classification of proteins. Lipids. Glycerides. Fatty acids. Non-glyceride components of fats and oils. Classification of fats and oils. Oilseeds and oil-bearing fruits. Physicochemical properties of oil. Manufacture of edible oils. Oil extraction by screw press. Solvent extraction. Extraction of animal fat. Production of winterized and hydrogenated oil. Production of refined oil. Rancidity in fats and oils. Antioxidants. Natural antioxidants. Flavor reversion. Assessment of rancidity. Salad, cooking, and frying oils. Shortenings. Margarine. PECTIC SUBSTANCES. Chemical structure. Sources of pectin. Terminologies for pectic substances. Functionality of pectin. Setting time. Pregel phenomenon in LMP. Pectin grade/jelly grade. Commercial production of pectin. Pectic enzymes (pectolytic enzymes). Minerals in food. Methods of determination of minerals. Vitamins in foods. Fat soluble vitamins. Water-soluble vitamins. Natural pigments in foods. Chlorophylls. Carotenoids. Anthocyanins. Anthoxanthins and flavones. Chemistry of natural food colorants. Caramel. Turmeric. Annatto. Moisture in foods. Bound water. Free water. Hydrogen bonding. Water activity. Methods for the determination of moisture content in foods. Food additives. Direct additives / intentional additives. Indirect additives / unintentional. Functions of intentional food additives. Major food additive categories. Color additives. Artificial sweeteners. Flavor intensifier/flavor enhancer (potentiator). Emulsifiers. Regulation of food additives. GRAS substances. How are additives approved for use in foods? Browning in foods. Non-enzymatic browning. Maillard browning. Caramelization. Ascorbic acid oxidation. Lipid peroxidation. Enzymatic (enzymic) browning. Bibliography. Appendix. Index