Buch, Englisch, 154 Seiten, Format (B × H): 210 mm x 280 mm, Gewicht: 428 g
Reihe: Food Science Text Series
Answers to Study Questions
Buch, Englisch, 154 Seiten, Format (B × H): 210 mm x 280 mm, Gewicht: 428 g
Reihe: Food Science Text Series
ISBN: 978-0-306-48175-8
Verlag: Springer
The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.
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Research
Autoren/Hrsg.
Weitere Infos & Material
Contributing Authors. Preface and Acknowledgments. List of Abbreviations. Part I: General Information. 1. Introduction to Food Analysis; S.S. Nielsen. 2. United States Government Regulations and International Standards Related to Food Analysis; S.S. Nielsen. 3. Nutrition Labeling; S.S. Nielsen, L.E. Metzger. 4. Evaluation of Analytical Data; J.S. Smith. 5. Sampling and Sample Preparation; A. Proctor, J.-F. Meullenet. Part II. Compositional Analysis of Foods. 6. Moisture and Total Solids Analysis; R.L. Bradley Jr. 7. Ash Analysis; L.H. Harbers, S.S. Nielsen. 8. Crude Fat Analysis; D.B. Min. 9. Protein Analysis; S.K.C. Chang. 10. Carbohydrate Analysis; J.N. BeMiller. 11. Vitamin Analyis; R.R. Eitenmiller, W.O. Landen Jr. 12. Mineral Analysis; C.E. Carpenter, D.G. Hendricks. Part II. Chemical Properties and Characteristics of Foods. 13. pH and Titratable Acidity; G.D. Sadler, P.A. Murphy. 14. Fat Characterization; O.A. Pike. 15. Protein Separation and Characterization Procedures; D.M. Smith. 16. Application of Enzymes in Food Analysis; J.R. Powers. 17. Immunoassays; P. Sporns. 18. Agricultural Biotechnology (GMO) Methods of Analysis; A.R. Bridges, et al. 19. Analysis of Pesticide, Mycotoxin, and Drug Residues in Foods; W.D. Marshall. 20. Analysis for Extraneous Matter; J.R. Pedersen. 21. Determination of Oxygen Demand; Yong D. Hang. Part IV. Spectroscopy. 22. Basic Principles of Spectroscopy; M.H. Penner. 23. Ultraviolet, Visible, and Fluorescence Spectroscopy; M.H. Penner. 24. Infrared Spectroscopy; R.L. Wehling. 25. Atomic Absorption and Emission Spectroscopy; D.D. Miller, M.A. Rutzke. 26. Spectrometry; J.S. Smith, R.A. Thakur. Part V. Chromatography. 27. Basic Principles of Chromatography; M.A. Rounds, S.S. Nielsen. 28. High Performance Liquid Chromatography; M.A. Rounds, J.F. Gregory III. 29. Gas Chromatography; G.A. Reineccius. Part VI. Physical Properties of Foods. 30. Rheological Principles for Food Analysis; C.R. Daubert, E.A. Foegeding. 31. Thermal Analysis; T.W. Schenz. 32. Color Analysis; F.J. Francis. Index.
