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Food Analysis: Theory and Practice

Autor Yeshajahu Pomeranz, Clifton E. Meloan
en Limba Engleză Hardback – 28 feb 2002

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Specificații

ISBN-13: 9780834218260
ISBN-10: 0834218267
Pagini: 778
Ilustrații: XIV, 778 p.
Dimensiuni: 156 x 234 x 45 mm
Greutate: 2.83 kg
Ediția:3rd ed. 2000
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States

Public țintă

Research

Cuprins

General Searching The Literature. Sampling. Preparation of Samples. Reporting Results and Reliability of Analyses. Methods and Instrumentation. Theory of Spectroscopy. Visible and Ultraviolet Spectroscopy Measurement of Color. Fluroimetry Infrared Spectroscopy. Flame Photometry. Atomic Absorption, and Inductively Coupled Plasmas. X-ray Methods. Potentiometry. Coulometry. Conductivity. Electrophoresis. Capillary Zone Electrophroesis. Mass Spectroscopy. Nuclear Magnetic Resonance. Radioactivity, Counting Techniques, Radioimmunoassay Column Chromatography, Size Exclusion and Ion Exchange. High-Performance Liquid Chromatography and Ion Chromatography. Paper and Thin-layer Chromatography. Gas-Liquid Chromatography. Extraction. Centrifugation. Densimetry. Refractometry and Polarimetry. Rheology. Serology, Immunochemistry and Immunoelectrophoresis. Enzymatic Methods: Analytical Microbiology. Thermal Analysis of Foods. General Applications and Chemical Composition. General Remarks. Determination of Moisture. Ash and Minerals. Carbohydrates. Lipids. Nitrogenous Compounds. Objectives Versus Sensory Evaluation of Foods. Index