Food analysis laboratory manual

Clasificación: TX 541 F686 2010 | Agregado: 07/10/2020

editado por S. Suzanne Nielsen. -- 2a. ed. -- New York : Springer, 2010.
ix, 177 p.; 28 cm.
ISBN 978-1-4419-1462-0.
Incluye referencias bibliográficas.
Contenido: Preface and acknowledgments -- Notes on calculations of concentration -- Nutrition labeling using a computer program -- Assessment of accuracy and precision -- Determination of moisture content -- Determination of fat content -- Protein nitrogen determination -- Phenol-sulfuric acid method for total carbohydrates -- Vitamin C determination by indophenol method -- Complexometric determination of calcium -- Iron determination in meat using ferrozine assay -- Sodium determination using ion selective electrodes, mohr titration, and test strips -- Sodium and potassium determinations by atomic absorption spectroscopy and inductively coupled plasma-atomic emission spectroscopy -- Standard solutions and titratable acidity -- Fat characterization -- Fish muscle proteins: extraction, quantitation, and electrophoresis -- Enzyme analysis to determine glucose content -- Gliadin detection in food by immunoassay -- Examination of foods for extraneous materials -- High performance liquid chromatography -- Gas chromatography -- Viscosity measurement using a brookfield viscometer -- Calculation of CIE color specifications from reflectance or transmittance spectra.