Food Analysis
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an inva...
Guardat en:
| Autor principal: | |
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| Altres autors: | |
| Format: | Livre numérique |
| Idioma: | Anglais |
| Publicat: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Edició: | 4th ed. 2010. |
| Col·lecció: | Food Science Text Series
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| Accés en línia: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Food analysis, S. Suzanne Nielsen, 4e édition, New York, Springer, 2010, 1 vol. (XVI-602 p.), 978-1-4419-1477-4 • Food Analysis, Texte imprimé, 9781441914880 • Food Analysis, Texte imprimé, 9781461425892 |
Taula de continguts:
- General Information to Food Analysis United States Government Regulations and International Standards Related to Food Analysis Nutrition Labeling Evaluation of Analytical Data Sampling and Sample Preparation Compositional Analysis of Foods Moisture and Total Solids Analysis Ash Analysis Fat Analysis Protein Analysis Carbohydrate Analysis Vitamin Analysis Traditional Methods for Mineral Analysis Chemical Properties and Characteristics of Foods pH and Titratable Acidity Fat Characterization Protein Separation and Characterization Procedures Application of Enzymes in Food Analysis Immunoassays Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern Analysis for Extraneous Matter Determination of Oxygen Demand Spectroscopy Basic Principles of Spectroscopy Ultraviolet, Visible, and Fluorescence Spectroscopy Infrared Spectroscopy Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry Nuclear Magnetic Resonance Mass Spectrometry Chromatography Basic Principles of Chromatography High-Performance Liquid Chromatography Gas Chromatography Physical Properties of Foods Rheological Principles for Food Analysis Thermal Analysis Color Analysis