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.