Nielsen's Food Analysis
This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry. General information chapters on regulations,...
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| 団体著者: | |
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| その他の著者: | , |
| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 |
| 出版事項: |
Cham :
Springer International Publishing : Imprint: Springer,
2024.
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| 版: | 6th ed. 2024. |
| シリーズ: | Food Science Text Series,
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| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/978-3-031-50643-7 |
| タグ: |
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| 245 | 1 | 0 | |a Nielsen's Food Analysis |h [electronic resource] / |c edited by B. Pam Ismail, S. Suzanne Nielsen. |
| 250 | |a 6th ed. 2024. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2024. | |
| 300 | |a 1 online resource (XXIII, 614 p. 308 illus.). |b 101 illus. in color. | ||
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| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
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| 490 | 1 | |a Food Science Text Series, |x 2214-7799 | |
| 505 | 0 | |a Part I. General Information -- 1. Introduction to Food Analysis -- 2. United States Government Regulations and International Standards Related to Food Analysis -- 3. Nutrition Labeling -- 4. Evaluation of Analytical Data -- 5. Sampling and Sample Preparation -- Part II. Spectroscopy and Mass Spectrometry -- 6. Basic Principles of Spectroscopy -- 7. Ultraviolet, Visible, and Fluorescence Spectroscopy -- 8. Infrared and Raman Spectroscopy -- 9. Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- 10. Nuclear Magnetic Resonance -- 11. Mass Spectrometry -- Part III. Chromatography -- 12. Basic Principles of Chromatography -- 13. High Performance Liquid Chromatography -- 14. Gas Chromatography -- Part IV. Compositional Analysis of Foods -- 15. Moisture and Total Solids Analysis -- 16. Ash Analysis -- 17. Fat Analysis -- 18. Protein Analysis -- 19. Carbohydrate Analysis -- 20. Vitamin Analysis -- 21. Traditional Methods for Mineral Analysis -- Part V. Chemical Characterization and Associated Assays -- 22. pH and Titratable Acidity -- 23. Fat Characterization -- 24. Protein Separation and Characterization Procedures -- 25. Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- 26. Application of Enzymes in Food Analysis -- 27. Immunoassays -- 28. Determination of Oxygen Demand -- Part VI. Analysis of Physical Properties of Foods -- 29. Rheological Principles for Food Analysis -- 30. Thermal Analysis -- 31. Color Analysis -- 32. Food Microstructure Techniques -- Part VII. Analysis of Objectionable Matter and Constituents -- 33. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern -- 34. Analysis for Extraneous Matter -- 35. Food Forensic Investigation. | |
| 520 | |a This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry. General information chapters on regulations, labeling sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern. Methods of analysis cover information on the basic principles, advantages, limitations, and applications. The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques. Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials. | ||
| 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 | |
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| 776 | 0 | 8 | |i Printed edition: |z 9783031506420 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031506444 |
| 830 | 0 | |a Food Science Text Series, |x 2214-7799 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-50643-7 |
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