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...
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| Diğer Yazarlar: | , |
| Materyal Türü: | Elektronik Ekitap |
| Dil: | İngilizce |
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Springer International Publishing : Imprint: Springer,
2024.
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| Edisyon: | 4th ed. 2024. |
| Seri Bilgileri: | Food Science Text Series,
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| Konular: | |
| Online Erişim: | https://doi.org/10.1007/978-3-031-44970-3 |
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İçindekiler:
- 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.