Handbook of Food Analytical Chemistry, Volumes 1 and 2
Herausgegeben:Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A.; Penner, Michael H.; Reid, David S.; Schwartz, Steven J.; Shoemaker, Charles F.; Smith, Denise M.; Sporns, Peter
Handbook of Food Analytical Chemistry, Volumes 1 and 2
Herausgegeben:Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A.; Penner, Michael H.; Reid, David S.; Schwartz, Steven J.; Shoemaker, Charles F.; Smith, Denise M.; Sporns, Peter
Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.…mehr
Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Ronald E. Wrolstad, PhD,?is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker, PbD,?is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley. Steven J. Schwartz, PhD,?is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, PhD,?is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.
Inhaltsangabe
Preface ix Foreword to Current Protocols in Food Analytical Chemistry xi Contributors xiii A WATER A1 Gravimetric Measurements of Water A1.1 Gravimetric Determination of Water by Drying and Weighing A1.2 Karl Fischer Titration A1.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds) A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of oBrix A2 Vapor Pressure Measurements of Water A2.1 Factors to Consider When Estimating Water Vapor Pressure A2.2 Dew-Point Method for the Determination of Water Activity A2.3 Measurement of Water Activity Using Isopiestic Method A2.4 Direct Manometric Determination of Vapor Pressure A2.5 Measurement of Water Activity by Electronic Sensors B PROTEINS B1 Measurement of Protein Content B1.1 The Colorimetric Detection and Quantitation of Total Protein B1.2 Determination of Total Nitrogen B1.3 Spectrophotometric Determination of Protein ConcentrationB2 Biochemical Compositional Analyses of Proteins B2.1 Analyses of Protein Quality B2.2 Evaluation of the Progress of Protein Hydrolysis B3 Characterization of Proteins B3.1 Electrophoresis Analysis B3.2 Electroblotting from Polyacrylamide Gels B3.3 Detection of Proteins on Blot Membranes B3.4 Immunoblot Detection B3.5 Determining the CD Spectrum of a Protein B3.6 Determining the Fluorescence Spectrum of a Protein B4 Purification of Proteins B4.1 Overview of Protein Purification and Characterization B4.2 Overview of Conventional ChromatographyB5 Functionality of Proteins B.5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing B 5.2 Measurement of Protein Hydrophobicity B 5.3 Water Retention Properties of Solid Foods C ENZYMES C1 Strategies for Enzyme Activity Measurements C1.1 Expression and Measurement of Enzyme Activity C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase C2 Proteolytic Enzymes C2.1 Activity Measurements of Proteinases Using Synthetic Substrates C2.2 Peptidase Activity Assays Using Protein Substrates C3 Lipolytic EnzymesC3.1 Lipase Assays C4 Oxidoreductases C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase) C4.2 Analysis of Lipoxygenase Activity and Products D LIPIDS D1 Lipid Composition D1.1 Extraction and Measurement of Total Lipids D1.2 Analysis of Fatty Acids in Food Lipids D1.3 Cholesterol D1.4 Oil Quality Indices D1.5 Analysis of Tocopherols and Tocotrienols D1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids
Preface ix Foreword to Current Protocols in Food Analytical Chemistry xi Contributors xiii A WATER A1 Gravimetric Measurements of Water A1.1 Gravimetric Determination of Water by Drying and Weighing A1.2 Karl Fischer Titration A1.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds) A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of oBrix A2 Vapor Pressure Measurements of Water A2.1 Factors to Consider When Estimating Water Vapor Pressure A2.2 Dew-Point Method for the Determination of Water Activity A2.3 Measurement of Water Activity Using Isopiestic Method A2.4 Direct Manometric Determination of Vapor Pressure A2.5 Measurement of Water Activity by Electronic Sensors B PROTEINS B1 Measurement of Protein Content B1.1 The Colorimetric Detection and Quantitation of Total Protein B1.2 Determination of Total Nitrogen B1.3 Spectrophotometric Determination of Protein ConcentrationB2 Biochemical Compositional Analyses of Proteins B2.1 Analyses of Protein Quality B2.2 Evaluation of the Progress of Protein Hydrolysis B3 Characterization of Proteins B3.1 Electrophoresis Analysis B3.2 Electroblotting from Polyacrylamide Gels B3.3 Detection of Proteins on Blot Membranes B3.4 Immunoblot Detection B3.5 Determining the CD Spectrum of a Protein B3.6 Determining the Fluorescence Spectrum of a Protein B4 Purification of Proteins B4.1 Overview of Protein Purification and Characterization B4.2 Overview of Conventional ChromatographyB5 Functionality of Proteins B.5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing B 5.2 Measurement of Protein Hydrophobicity B 5.3 Water Retention Properties of Solid Foods C ENZYMES C1 Strategies for Enzyme Activity Measurements C1.1 Expression and Measurement of Enzyme Activity C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase C2 Proteolytic Enzymes C2.1 Activity Measurements of Proteinases Using Synthetic Substrates C2.2 Peptidase Activity Assays Using Protein Substrates C3 Lipolytic EnzymesC3.1 Lipase Assays C4 Oxidoreductases C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase) C4.2 Analysis of Lipoxygenase Activity and Products D LIPIDS D1 Lipid Composition D1.1 Extraction and Measurement of Total Lipids D1.2 Analysis of Fatty Acids in Food Lipids D1.3 Cholesterol D1.4 Oil Quality Indices D1.5 Analysis of Tocopherols and Tocotrienols D1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids
Rezensionen
"...this resource is a high-quality tool for the topics covered...highly recommended." (CHOICE, October 2005)
"...an indispensable reference for food scientists and technologists to enable successful analysis." (Food Trade Review, Vol. 75, March 2005)
"...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)
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