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Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates [Hardback]

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Edited by (University of California at Davis), Edited by , Edited by (Oregon State University, Corvallis), Edited by (University of Massachusetts, Amherst, Massachusetts), Edited by , Edited by (Cornell University, Geneva, New York), Edited by , Edited by (Ohio State University, Co), Edited by (Oregon State University, Corvallis)
  • Formāts: Hardback, 784 pages, height x width x depth: 272x216x46 mm, weight: 1940 g, Charts: 0 B&W, 0 Color; Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color; Tables: 0 B&W, 0 Color; Graphs: 0 B&W, 0 Color
  • Izdošanas datums: 25-Jan-2005
  • Izdevniecība: Wiley-Interscience
  • ISBN-10: 0471663786
  • ISBN-13: 9780471663782
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Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and CarbohydratesPalielināt
  • Formāts: Hardback, 784 pages, height x width x depth: 272x216x46 mm, weight: 1940 g, Charts: 0 B&W, 0 Color; Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color; Tables: 0 B&W, 0 Color; Graphs: 0 B&W, 0 Color
  • Izdošanas datums: 25-Jan-2005
  • Izdevniecība: Wiley-Interscience
  • ISBN-10: 0471663786
  • ISBN-13: 9780471663782
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9780471663782.html
Keywords:
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.
* Provides detailed reports on experimental procedures
* Includes sections on background theory and troubleshooting
* Emphasizes effective, state-of-the art methodology, written by recognized experts in the field
* Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Recenzijas

"This volume is a valuable source of detailed analytical methods for food science" (E-STREAMS, May 2005) ...recommendable to everyone in need of a compendium explaining in detail the how-to for a food-analysis laboratory. (Analytical and Bioanalytical Chemistry, February 2007)

Preface ix
Foreword to Current Protocols in Food Analytical Chemistry xi
Contributors xii
Water
1(70)
Gravimetric Measurements of Water
5(30)
Gravimetric Determination of Water by Drying and Weighing
7(6)
Karl Fischer Titration
13(4)
Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds)
17(12)
Traditional Indirect Methods for Estimation of Water Content: Measurement of Brix
29(6)
Vapor Pressure Measurements of Water
35(36)
Factors to Consider When Estimating Water Vapor Pressure
37(4)
Dew-Point Method for the Determination of Water Activity
41(10)
Measurement of Water Activity Using Isopiestic Method
51(10)
Direct Manometric Determination of Vapor Pressure
61(6)
Measurement of Water Activity by Electronic Sensors
67(4)
Proteins
71(254)
Measurement of Protein Content
73(50)
The Colorimetric Detection and Quantitation of Total Protein
77(28)
Determination of Total Nitrogen
105(10)
Spectrophotometric Determination of Protein Concentration
115(8)
Biochemical Compositional Analyses of Proteins
123(32)
Analyses of Protein Quality
125(16)
Evaluation of the Progress of Protein Hydrolysis
141(14)
Characterization of Proteins
155(112)
Electrophoresis Analysis
157(28)
Electroblotting from Polyacrylamide Gels
185(14)
Detection of Proteins on Blot Membranes
199(8)
Immunoblot Detection
207(12)
Determining the CD Spectrum of a Protein
219(26)
Determining the Fluorescence Spectrum of a Protein
245(22)
Purification of Proteins
267(22)
Overview of Protein Purification and Characterization
269(10)
Overview of Conventional Chromatography
279(10)
Functionality of Proteins
289(36)
Measurement of Functional Properties: Overview of Protein Functionality Testing
291(10)
Measurement of Protein Hydrophobicity
301(14)
Water Retention Properties of Solid Foods
315(10)
Enzymes
325(94)
Strategies for Enzyme Activity Measurements
329(20)
Expression and Measurement of Enzyme Activity
331(4)
Detecting Enzyme Activity: A Case Study of Polygalacturonase
335(14)
Proteolytic Enzymes
349(20)
Activity Measurements of Proteinases Using Synthetic Substrates
351(8)
Peptidase Activity Assays Using Protein Substrates
359(10)
Lipolytic Enzymes
369(16)
Lipasc Assays
371(14)
Oxidoreductases
385(34)
Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase)
387(16)
Analysis of Lipoxygenase Activity and Products
403(16)
Lipids
419(228)
Lipid Composition
423(90)
Extraction and Measurement of Total Lipids
425(12)
Analysis of Fatty Acids in Food Lipids
437(16)
Cholesterol
453(14)
Oil Quality Indices
467(12)
Analysis of Tocopherols and Tocotrienols
479(12)
Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame lonization Detection
491(14)
Infrared Spectroscopic Determination of Total Trans Fatty Acids
505(8)
Lipid Oxidation/Stability
513(52)
Measurement of Primary Lipid Oxidation Products
515(16)
Chromatographic Analysis of Secondary Lipid Oxidation Products
531(10)
Assessment of Oxidative Stability for Lipids
541(6)
Spectrophotometric Measurement of Secondary Lipid Oxidation Products
547(18)
Physical Properties of Lipids
565(82)
Determination of Solid Fat Content by Nuclear Magnetic Resonance
567(8)
Lipid Crystal Characterization
575(6)
Emulsion Droplet Size Determination
581(10)
Emulsion Stability Determination
591(18)
Key Concepts of Interfacial Properties in Food Chemistry
609(22)
Static and Dynamic Interfacial Tension Analysis
631(16)
Carbohydrates
647(110)
Mono-and Oligosaccharides
651(20)
Colorimetric Quantification of Carbohydrates
653(8)
HPLC of Mono-and Disaccharids Using Refractive Index Detection
661(10)
Starch and Starch Derivatives
671(24)
Overview of Laboratory Isolation of Starch from Plant Materials
673(6)
Enzymatic Quantitation of Total Starch in Plant Products
679(10)
Determination of Total Amylose Content of Starch
689(6)
Cell Wall Polysaccharides
695(62)
Isolation of Plant Cell Walls and Fractionation of Cell Wall Polysaccharides
697(24)
Determination of Neutural Sugars by Gas Chromatography of Their Alditol Acetates
721(14)
Determination of the Uronic Acid Content of Plant Cell Walls Using a Colorimetric Assay
735(4)
Determining the Degree of Methylation and Acetylation of Pectin
739(6)
Quantitative Determination of β-Glucan Content
745(12)
Index 757


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.