000			03413cam a22003975i 4500
001			21677648
003			EC-UrYT
005			20220413140824.0
006			s||||gr|||| 00| 00
008			170606s2017 gw | | b 001 0 eng
010			_a 2019745540
020			_a9783319457741
040			_aDLC _beng _epn _erda _cDLC
041			_aeng
082	0	4	_a664
245	0	0	_aFood analysis / _cedited by S. Suzanne Nielsen
250			_aFifth edition
264	3	4	_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2017
300			_axx, 649 pages : _billustrations (some color) ; _c29 cm
490	1		_aFood Science Text Series, _x1572-0330
505	0		_aIntroduction to Food Analysis -- United States Government Regulations and International Standards Related to Food Analysis -- Nutrition Labeling -- Evaluation of Analytical Data Sampling and Sample Preparation -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared and Raman Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Basic Principles of Chromatography -- High Performance Liquid Chromatography -- Gas Chromatography -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- Application of Enzymes in Food Analysis -- Immunoassays -- Determination of Oxygen Demand -- Rheological Principles for Food Analysis -- Thermal Analysis -- Color Analysis -- Food Microstructure Techniques -- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern -- Analysis for Extraneous Matter -- Food Forensic Investigation.
520			_aThis fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
650		0	_aChemical engineering _9348
650		0	_aFood _92900 _xBiotechnology
650		0	_aSpectroscopy _96298
700	1		_aNielsen, S. Suzanne _eeditor _912590
830		0	_aFood Science Text Series,
942			_2ddc _cLIBRO
999			_c3919