330016 UE Laboratory course in food chemistry (2014S)

Amino acids and additives; determination of nitrite in meat and sausages; short-term heating and pasteurization of milk; benzoic acid and sorbic acid in food, L-glutamic acid in food; Carbohydrates; reductometric determination of aldose with alkaline iodine solution; distinction between synthetic and natural honey (diastasic ferments); enzymatic determination of lactose in chocolate; qualitative determination of pectines according to McCready and Ruve; Fats and oils; acid number; saponification value; iodine value according to Wijs; peroxide value according to Wheeler; determination of marine oil according to Tortelli-Jaffe; Qualitative determination of tocopherols in oils; test on epihydrinaldehyde; gas chromatographic separation of fatty acid methyl esters;