Handbook of Food Analysis: Methods and instruments in applied food analysisLeo M. L. Nollet CRC Press, 2004 - 2226 páginas This three-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. Volume 3 explores the usage and results of chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-based analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features new, topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food. |
Índice
Preface iii | 1739 |
Contents of Volume 1 | 1741 |
Chemometrics | 1757 |
Particle Size Analysis | 1805 |
2 | 1819 |
Surface Charge Analysis | 1825 |
Phospholipids 349 | 1835 |
Carbohydrates and Starch 383 | 1849 |
Nonenzymatic Browning | 1855 |
Determination of Cations and Anions by Chromatographic and Electrophoretic Techniques | 1891 |
Methods of Detection of Irradiated Foodstuffs and Related Products | 1919 |
Analysis of MeatContaining Food | 1941 |
Analysis of Meat Quality | 1961 |
3 | 1977 |
Radionuclide Concentrations in Food | 1979 |
2184 | |
2186 | |
2193 | |
2205 | |
2208 | |
Términos y frases comunes
acid adulteration Agric Food Chem amino amino acids Anal Chem analysis analytical anions applied aroma assay beef biosensors calibration capillary cations chemical chemometrics Chromatogr chromatography column compounds computed concentration containing detection of irradiated detector determination dilution Dionex eigenvectors electrode electrolyte electrophoresis eluent extraction Figure flavor flow food irradiation Food Sci foodstuffs furans gas chromatography heat homogenization HPLC identification Indirect UV ionization irradiated food juice lactulose laser liquid lysine Maillard reaction mass spectrometry matrix measurement meat products Meat Sci meat species method milk mixtures molecules myoglobin objects obtained particle peak pork predictors primer sets procedure protein pyrazines pyrroles radionuclides Raffi reaction regression sample preparation sensitivity separation sequence signal solution solvent spectra spectrometry spectroscopy standard starch stationary phase surface techniques Technol temperature thermal tion transgenic variables volatile zeta-potential
Referencias a este libro
Encyclopedia of Separation Science, Volumen 6 Michael Cooke,C. F. Poole No hay ninguna vista previa disponible - 2000 |