Handbook of food analytical chemistry

Clasificación: TX 545 H236 2005 | Agregado: 07/10/2020

 editado por Ronald E. Wrolstad... [et al.] -- Hoboken, New Jersey : John Wiley & Sons, 2005.
2 v.; 28 cm.
ISBN 0-471-72187-5 (Obra completa)
v.1.Water, proteins, enzymes, lipids, and carbohydrates -- v.2.Pigments, colorants, flavors, texture, and bioactive food components.
Incluye referencias bibliográficas e índice.
Contenido: v.1. Water -- Gravimetric measurements of water -- Vapor pressure measurements of water -- Proteins -- Measurements of protein content -- Biochemical compositional analyses of proteins -- Characterization of proteins -- Purification of proteins -- Functionality of proteins -- Enzymes -- Strategies for enzyme activity measurements -- Proteolytic enzymes -- Lipolytic enzymes -- Oxidoreductases -- Lipids -- Lipid composition -- Lipid oxidation/Stability -- Physical properties of lipids -- Carbohydrates -- Mono-and oligosaccharides -- Starch and starch derivatives -- Cell wall polysaccharides -- v.2. Pigments and colorants -- Anthocyanins -- Carotenoids -- Miscellaneous colorants -- Chlorophylls -- Strategies for measurements of colors and pigments -- Flavors -- Smell chemicals -- Acid tastants -- Texture/Rheology -- Viscosity of liquids, solutions, and fine suspensions -- Compressive measurements of solids and semi-solids -- Viscoelasticity of suspensions and gels -- Bioactive food components -- Appendices and indexes.