Food analysis /
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Dordrecht :
Springer,
c2010.
|
| Edition: | 4th ed. |
| Series: | Food science text series
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| Subjects: |
Table of Contents:
- Part I. GENERAL INFORMATION: Introduction to food analysis
- United States Government regulations and international Standards related to food analysis - - Nutrition labeling - - Evaluation of analytical data - - Sampling and sample preparation Part II. COMPOSITIONAL ANALYSIS OF FOODS: Moisture and total solids analysis - - Ash analysis - - Fat analysis - - Protein analysis - - Carbohydrate analysis - - Vitamin analysis - - Traditional methods - - Part III. 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 - - Part IV. 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 - - Part V. CHROMATOGRAPHY Basic principles of Chromatography - - High-performance liquid Chromatography - - Gas Chromatography - - Part VI. PHYSICAL PROPERTIES OF FOODS: Rheological principles for food analysis - -Thermal analysis - - Color analysis.