Nielsen's Food Analysis Laboratory Manual
This fourth edition laboratory manual was written to accompany Nielsen’s Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four...
Đã lưu trong:
| Tác giả của công ty: | |
|---|---|
| Tác giả khác: | , |
| Định dạng: | Điện tử eBook |
| Ngôn ngữ: | Tiếng Anh |
| Được phát hành: |
Cham :
Springer International Publishing : Imprint: Springer,
2024.
|
| Phiên bản: | 4th ed. 2024. |
| Loạt: | Food Science Text Series,
|
| Những chủ đề: | |
| Truy cập trực tuyến: | https://doi.org/10.1007/978-3-031-44970-3 |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-44970-3 | ||
| 003 | DE-He213 | ||
| 005 | 20260908174947.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 240620s2024 sz | o |||| 0|eng d | ||
| 020 | |a 9783031449703 |9 978-3-031-44970-3 | ||
| 024 | 7 | |a 10.1007/978-3-031-44970-3 |2 doi | |
| 050 | 4 | |a TX541-549 | |
| 072 | 7 | |a PNF |2 bicssc | |
| 072 | 7 | |a TEC012010 |2 bisacsh | |
| 072 | 7 | |a PND |2 thema | |
| 082 | 0 | 4 | |a 543 |2 23 |
| 082 | 0 | 4 | |a 664.07 |2 23 |
| 245 | 1 | 0 | |a Nielsen's Food Analysis Laboratory Manual |h [electronic resource] / |c edited by B. Pam Ismail, S. Suzanne Nielsen. |
| 250 | |a 4th ed. 2024. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2024. | |
| 300 | |a 1 online resource (XIII, 250 p. 42 illus.). |b 19 illus. in color. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Short alternative textual descriptions |2 onix | |
| 341 | 0 | |b Use of colour is Not sole means of conveying information |2 onix | |
| 341 | 0 | |b Use of high contrast between text and background colour |2 onix | |
| 341 | 0 | |b Next / Previous structural navigation |2 onix | |
| 341 | 0 | |b All Non-decorative content supports reading without sight |2 onix | |
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Food Science Text Series, |x 2214-7799 | |
| 505 | 0 | |a Part 1. Introductory Chapters -- Laboratory Standard Operating Procedures -- Reagents and Buffers -- Dilution and Concentration Calculations -- Statistics for Food Analysis -- Part 2. Laboratory Exercises -- Nutritional Labeling Using a Computer Program -- Accuracy and Precision Assessment -- Preparation of Solutions and Buffers -- High-Performance Liquid Chromatography -- Gas Chromatography -- Mass Spectometry with High Performance Liquid Chromatography -- Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopy Analysis -- Mid-Infrared Spectroscopy Analysis -- Moisture Content Determination -- Ash Content Determination -- Fat Content Determination -- Protein Nitrogen Determination -- Total Carbohydrate by Phenol-Sulfuric Acid Method -- Vitamin C Determination by Indophenol Method -- Water Hardness Testing by Complexometric Determination of Calcium -- Phosphorus Determination by Murphy-Riley Method -- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Proteins: Extraction, Quantitation, and Electrophoresis -- Glucose Determination by Enzyme Analysis -- Gliadin Detection by Immunoassay -- Rheological Measurements of Food Products -- Color Measurements of a Solid and Calculations of Color Specifications from Spectral -- Extraneous Matter Examination -- Food Forensics -- Part 3. Answers to Practice Problems -- Answers to Practice Problems in Chap. 2, Reagents and Buffers -- Answers to Practice Problems in Chap. 3, Dilutions and Concentrations -- Answers to Practice Problems in Chap. 4, Statistics for Food Analysis. | |
| 520 | |a This fourth edition laboratory manual was written to accompany Nielsen’s Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four introductory chapters that help prepare students for doing food analysis laboratory exercises. The 26 laboratory exercises in the manual cover 24 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis. | ||
| 532 | 8 | |a Accessibility summary: This PDF does Not fully comply with PDF/UA standards but does include limited screen reader support, descriptions for Non-text content (such as images and graphs), bookmarks for easy navigation, and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognise the importance of accessibility and welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us via https://www.springernature.com/gp/info/accessibility | |
| 532 | 8 | |a Inaccessible, or known limited accessibility | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Chemistry, Technical. | |
| 650 | 0 | |a Spectrum analysis. | |
| 650 | 1 | 4 | |a Food Analysis. |
| 650 | 2 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Industrial Chemistry. |
| 650 | 2 | 4 | |a Spectroscopy. |
| 700 | 1 | |a Ismail, B. Pam. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Nielsen, S. Suzanne. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031449697 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031449710 |
| 830 | 0 | |a Food Science Text Series, |x 2214-7799 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-44970-3 |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||