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Food analysis [electronic resource] / edited by S. Suzanne Nielsen

Published
New York ; Dordrecht : Springer, [2010]
Copyright Date
©2010
Edition
4th ed.
Physical Description
1 online resource (xiv, 602 pages) : illustrations
Additional Creators
Nielsen, S. Suzanne
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Series
Contents
Machine generated contents note: pt. I. General Information -- 1. Introduction to Food Analysis / S. Suzanne Nielsen -- 2. United States Government Regulations and International Standards Related to Food Analysis / S. Suzanne Nielsen -- 3. Nutrition Labeling / Lloyd E. Metzger -- 4. Evaluation of Analytical Data / J. Scott Smith -- 5. Sampling and Sample Preparation / Ruben O. Morawicki -- pt. II. Compositional Analysis of Foods -- 6. Moisture and Total Solids Analysis / Robert L. Bradley, Jr -- 7. Ash Analysis / Maurice R. Marshall -- 8. Fat Analysis / Wayne C. Ellefson -- 9. Protein Analysis / Sam K. C. Chang -- 10. Carbohydrate Analysis / James N. BeMiller -- 11. Vitamin Analysis / Ronald R. Eitenmiller -- 12. Traditional Methods for Mineral Analysis / Charles E. Carpenter -- pt. III. Chemical Properties and Characteristics of Foods -- 13. pH and Titratable Acidity / Patricia A. Murphy -- 14. Fat Characterization / Oscar A. Pike -- 15. Protein Separation and Characterization Procedures / Denise M. Smith -- 16. Application of Enzymes in Food Analysis / Joseph R. Powers -- 17. Immunoassays / Y-H. Peggy Hsieh -- 18. Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern / S. Suzanne Nielsen -- 19. Analysis for Extraneous Matter / John R. Pedersen -- 20. Determination of Oxygen Demand / Yong D. Hang -- pt. IV. Spectroscopy -- 21. Basic Principles of Spectroscopy / Michael H. Penner -- 22. Ultraviolet, Visible, and Fluorescence Spectroscopy / Michael H. Penner -- 23. Infrared Spectroscopy / Randy L. Wehling -- 24. Atomic Absorption Spectroscopy, Atomice Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectromcopy / Michael A. Rutzke -- 25. Nuclear Magnetic Resonance / Senay Simsek -- 26. Mass Spectromcopy / Rohan A. Thakur -- pt. V. Chromatography -- 27. Basic Principles of Chromatography / S. Suzanne Nielsen -- 28. High-Performance Liquid Chromatography / Mary Ann Rounds -- 29. Gas Chromatography / Gary A. Reineccius -- pt. VI. Physical Properties of Foods -- 30. Rheological Principles for Food Analysis / E. Allen Foegeding -- 31. Thermal Analysis / Shelly J. Schmidt -- 32. Color Analysis / Daniel E. Smith.
Subject(s)
ISBN
1441914773
9781441914774
1441914781 (ebk.)
9781441914781 (ebk.)
Bibliography Note
Includes bibliographical references and index.
View MARC record | catkey: 7543318