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Food analysis / edited by S. Suzanne Nielsen.

Contributor(s): Material type: TextSeries: Food science text seriesPublisher: Cham, Switzerland : Springer, 2017Edition: Fifth editionDescription: 1 online resource (xx, 649 pages) : illustrations (some color)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9783319457765
  • 3319457764
  • 3319457748
  • 9783319457741
Subject(s): Genre/Form: DDC classification:
  • 664/.07 23
LOC classification:
  • TX541
Online resources:
Contents:
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.
List(s) this item appears in: шим тэжээл судлал
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Item type Current library Call number Status
Цахим ном Эрдэм шинжилгээний номын сан 664/.07 Available

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; The Legal Deposit Libraries (Non-Print Works) Regulations (UK). UkOxU

Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. UkOxU

English

Online resource; title from PDF title page (SpringerLink, viewed June 15, 2017).