Food analysis laboratory manual. (2017)

• Record Type: Book
• Further Information: Note: Edited by S. Suzanne Nielsen.
• Editors: Nielsen, S. Suzanne
• Contents: Laboratory Standard Operating Procedures -- Preparation of Reagents and Buffers -- Dilution and Concentration Calculations -- Use of Statistics in Food Analysis -- Nutritional Labeling Using a Computer Program -- Accuracy and Precision Assessment -- High Performance Liquid Chromatography -- Gas Chromatography -- Mass Spectometry with High Performance Liquid Chromatography -- Moisture Content Determination -- Ash Content Determination -- Fat Content Determination -- Protein Nitrogen Determination -- Total Carbohydrate by Phenol-Sulfuric Acid Method -- Vitamin C Determination by Indophenol Method -- Water Hardness Testing by Complexometric Determination of Calcium -- Phosphorus Determination by Murphy-Riley Method -- Iron Determination by Ferrozine Method -- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips -- Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Proteins: Extraction, Quantitation, and Electrophoresis -- Glucose Determination by Enzyme Analysis -- Gliadin Detection by Immunoassay -- Viscosity Measurements of Fluid Food Products -- CIE Color Specifications Calculated from Reflectance or Transmittance Spectra -- Extraneous Matter Examination -- Answers to Practice Problems.
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2017
• Extent: 1 online resource (xi, 249 pages), illustrations (some color)
• Subjects: 664/.07; Chemistry; Food -- Analysis -- Laboratory manuals; Food science; Chemical engineering; Spectroscopy; Food -- Analysis; Science -- Chemistry -- Industrial & Technical; Science -- Spectroscopy & Spectrum Analysis; Industrial chemistry; Spectrum analysis, spectrochemistry, mass spectrometry; Technology & Engineering -- Food Science; Food & beverage technology; Electronic books; Laboratory manuals
• Languages: English
• ISBNs: 9783319441276; 3319441272
• Related ISBNs: 9783319441252
• Notes: Note: Online resource; title from PDF title page (SpringerLink, viewed June 15, 2017).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.