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Food analysis / edited by S. Suzanne Nielsen.

Contributor(s): Nielsen, S. Suzanne
Call number: 664.07 F686 2017 Material type: materialTypeLabelBookSeries: Food science text series Publisher: Cham, Switzerland : Springer, c2017. Edition: 5th ed.Description: xx, 649 p. : ill., charts.ISBN: 9783319457741 (hbk.).Subject(s): Food -- Analysis | Food -- Analysis -- Problems, exercises, etc
Part 1. General information. 1, Introduction to food analysis. 2, US government regulations and international standards related to food analysis. 3, Nutrition labeling. 4, Evaluation of analytical data. 5, Sampling and sample preparation -- Part 2. Spectroscopy and mass spectrometry. 6, Basic principles of spectroscopy. 7, Ultraviolet, visible, and fluorescence spectroscopy. 8, Infrared and Raman spectroscopy. 9, Atomic absorption spectroscopy, atomic emission spectroscopy, and inductively coupled plasma-mass spectrometry. 10, Nuclear magnetic resonance. 11, Mass spectrometry -- Part 3. Chromatography. 12, Basic principles of chromatography. 13, High-performance liquid chromatography. 14, Gas chromatography -- Part 4. Compositional analysis of foods. 15, Moisture and total solids analysis. 16, Ash analysis. 17, Fat analysis. 18, Protein analysis. 19, Carbohydrate analysis. 20, Vitamin analysis. 21, Traditional methods for mineral analysis -- Part 5. Chemical characterization and associated assays. 22, pH and titratable acidity. 23, Fat characterization. 24, Protein separation and characterization procedures. 25, Determination of (total) phenolics and antioxidant capacity in food and ingredients. 26, Application of enzymes in food analysis. 27, Immunoassays. 28, Determination of oxygen demand -- Part 6. Analysis of physical properties of foods. 29, Rheological principles for food analysis. 30, Thermal analysis. 31, Color analysis. 32, Food microstructure techniques -- Part 7. Analysis of objectionable matter and constituents. 33, Analysis of food contaminants, residues, and chemical constituents of concern. 34, Analysis for extraneous matter. 35, Food forensic investigation.
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