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Food Analysis Laboratory Manual

โœ Scribed by S. Suzanne Nielsen (auth.)

Publisher
Springer International Publishing
Year
2017
Tongue
English
Leaves
242
Series
Food Science Text Series
Edition
3
Category
Library
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โœฆ Synopsis

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

โœฆ Table of Contents

Front Matter....Pages i-xi
Front Matter....Pages 1-1
Laboratory Standard Operating Procedures....Pages 3-20
Preparation of Reagents and Buffers....Pages 21-32
Dilutions and Concentrations....Pages 33-47
Statistics for Food Analysis....Pages 49-62
Front Matter....Pages 63-63
Nutrition Labeling Using a Computer Program....Pages 65-70
Accuracy and Precision Assessment....Pages 71-75
High-Performance Liquid Chromatography....Pages 77-85
Gas Chromatography....Pages 87-95
Mass Spectrometry with High-Performance Liquid Chromatography....Pages 97-104
Moisture Content Determination....Pages 105-115
Ash Content Determination....Pages 117-119
Fat Content Determination....Pages 121-129
Protein Nitrogen Determination....Pages 131-135
Total Carbohydrate by Phenol-Sulfuric Acid Method....Pages 137-141
Vitamin C Determination by Indophenol Method....Pages 143-146
Water Hardness Testing by Complexometric Determination of Calcium....Pages 147-152
Phosphorus Determination by Murphy-Riley Method....Pages 153-156
Iron Determination by Ferrozine Method....Pages 157-159
Sodium Determination Using Ion-Selective Electrodes, Mohr Titration, and Test Strips....Pages 161-170
Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy....Pages 171-177
Front Matter....Pages 63-63
Standard Solutions and Titratable Acidity....Pages 179-184
Fat Characterization....Pages 185-194
Proteins: Extraction, Quantitation, and Electrophoresis....Pages 195-201
Glucose Determination by Enzyme Analysis....Pages 203-206
Gliadin Detection by Immunoassay....Pages 207-211
Viscosity Measurements of Fluid Food Products....Pages 213-217
CIE Color Specifications Calculated from Reflectance or Transmittance Spectra....Pages 219-224
Extraneous Matter Examination....Pages 225-230
Front Matter....Pages 231-231
Answers to Practice Problems in Chap. 2, Preparation of Reagents and Buffers....Pages 233-238
Answers to Practice Problems in Chap. 3, Dilutions and Concentrations....Pages 239-245
Answers to Practice Problems in Chap. 4, Use of Statistics in Food Analysis....Pages 247-249

โœฆ Subjects

Food Science;Industrial Chemistry/Chemical Engineering;Spectroscopy/Spectrometry

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