Food analysis /
664/.07
Food analysis / edited by S. Suzanne Nielsen. - Fifth edition. - 1 online resource (xx, 649 pages) : illustrations (some color). - - Food science text series, 1572-0330 . - Food science text series, .
Academic Includes bibliographical references and index.
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 -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared and Raman Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Basic Principles of Chromatography -- High Performance Liquid Chromatography -- Gas Chromatography -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- Application of Enzymes in Food Analysis -- Immunoassays -- Determination of Oxygen Demand -- Rheological Principles for Food Analysis -- Thermal Analysis -- Color Analysis -- Food Microstructure Techniques -- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern -- Analysis for Extraneous Matter -- Food Forensic Investigation.
Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time;
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
English
9783319457765 3319457764 3319457748 9783319457741
10.1007/978-3-319-45776-5 doi
com.springer.onix.9783319457765 Springer Nature
GBB8I4292 bnb
Chemistry., Food, Analysis.Food science., Chemical engineering., Spectroscopy., Food, Analysis.Science, ChemistryIndustrial & Technical.Science, Spectroscopy & Spectrum Analysis.Industrial chemistry., Spectrum analysis, spectrochemistry, mass spectrometry., Technology & Engineering, Food Science.Food & beverage technology.,
Electronic books.
TX541
Food analysis / edited by S. Suzanne Nielsen. - Fifth edition. - 1 online resource (xx, 649 pages) : illustrations (some color). - - Food science text series, 1572-0330 . - Food science text series, .
Academic Includes bibliographical references and index.
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 -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared and Raman Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Basic Principles of Chromatography -- High Performance Liquid Chromatography -- Gas Chromatography -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- Application of Enzymes in Food Analysis -- Immunoassays -- Determination of Oxygen Demand -- Rheological Principles for Food Analysis -- Thermal Analysis -- Color Analysis -- Food Microstructure Techniques -- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern -- Analysis for Extraneous Matter -- Food Forensic Investigation.
Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time;
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
English
9783319457765 3319457764 3319457748 9783319457741
10.1007/978-3-319-45776-5 doi
com.springer.onix.9783319457765 Springer Nature
GBB8I4292 bnb
Chemistry., Food, Analysis.Food science., Chemical engineering., Spectroscopy., Food, Analysis.Science, ChemistryIndustrial & Technical.Science, Spectroscopy & Spectrum Analysis.Industrial chemistry., Spectrum analysis, spectrochemistry, mass spectrometry., Technology & Engineering, Food Science.Food & beverage technology.,
Electronic books.
TX541