Yeshajahu Pomeranz, Clifton E. Meloan

Food Analysis

Theory and Practice

• Gebundenes Buch

Produktbeschreibung

'Food Analysis' is a text for undergraduate and graduate students in food science and technology. It will also serve as a reference and source book on analytical methods and instruments for the professional researcher in the field of food analysis.

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Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-8342-1826-0
• 3rd ed.
• Seitenzahl: 796
• Erscheinungstermin: 28. Februar 2002
• Englisch
• Abmessung: 241mm x 160mm x 48mm
• Gewicht: 1284g
• ISBN-13: 9780834218260
• ISBN-10: 0834218267
• Artikelnr.: 21723460

Inhaltsangabe

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