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...
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| Format: | Electronic |
| Language: | English |
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Boston, MA :
Springer US,
2010.
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| Edition: | 4. |
| Series: | Food Science Texts Series,
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| Subjects: | |
| Online Access: | https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4419-1478-1 |
Table of Contents:
- Part I. General Information. 1. Introduction to Food Analysis. 2. United States Government Regulations and International Standards Related to Food Analysis. 3. Nutrition Labeling. 4. Evaluation of Analytical Data. 5. Sampling and Sample Preparation
- Part II. Compositional Analysis of Foods. 6. Moisture and Total Solids Analysis. 7. Ash Analysis. 8. Fat Analysis. 9. Protein Analysis. 10. Carbohydrate Analysis. 11. Vitamin Analysis. 12. Mineral Analysis
- Part II. Chemical Properties and Characteristics of Foods. 13. pH and Titratable Acidity. 14. Fat Characterization. 15. Protein Separation and Characterization Procedures. 16. Application of Enzymes in Food Analysis. 17. Immunoassays. 18. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern. 19. Analysis for Extraneous Matter. 20. Determination of Oxygen Demand
- Part IV. Spectroscopy. 21. Basic Principles of Spectroscopy. 22. Ultraviolet, Visible, and Fluorescence Spectroscopy. 23. Infrared Spectroscopy. 24. Atomic Absorption and Emission Spectroscopy. 25. Nuclear Magnetic Resonance. 26. Mass Spectrometry
- Part V. Chromatography. 27. Basic Principles of Chromatography. 28. High Performance Liquid Chromatography. 29. Gas Chromatography
- Part VI. Physical Properties of Foods. 30. Rheological Principles for Food Analysis. 31. Thermal Analysis. 32. Color Analysis
- Index.