Food Analysis: Theory and Practice
β Yeshajahu Pomeranz, Clifton E. Meloan
π Library
π
1982
π The AVI Publishing Company
π English
β¦ LIBER β¦
π
Food Analysis: Theory and Practice
β Scribed by Yeshajahu Pomeranz, Clifton E. Meloan (auth.)
- Publisher
- Springer US
- Year
- 1994
- Tongue
- English
- Leaves
- 788
- Category
- Library
β¬ Acquire This Volume
No coin nor oath required. For personal study only.
β¦ Table of Contents
Front Matter....Pages i-xiv
Front Matter....Pages 1-1
Searching the Literature....Pages 3-15
Sampling....Pages 16-25
Preparation of Samples....Pages 26-36
Reporting Results and Reliability of Analyses....Pages 37-52
Front Matter....Pages 53-53
Theory of Spectroscopy....Pages 55-67
Visible and Ultraviolet Spectroscopy....Pages 68-86
Measurement of Color....Pages 87-98
Fluorimetry....Pages 99-107
Infrared Spectroscopy....Pages 108-136
Flame Photometry, Atomic Absorption, and Inductively Coupled Plasmas....Pages 137-157
X-Ray Methods....Pages 158-171
Potentiometry....Pages 172-187
Coulometry....Pages 188-198
Conductivity....Pages 199-207
Electrophoresis....Pages 208-227
Capillary Zone Electrophoresis....Pages 228-242
Mass Spectroscopy....Pages 243-261
Nuclear Magnetic Resonance....Pages 262-270
Radioactivity, Counting Techniques, and Radioimmunoassay....Pages 271-289
Column Chromatography, Size Exclusion, and Ion Exchange....Pages 290-323
Front Matter....Pages 53-53
High-Performance Liquid Chromatography and Ion Chromatography....Pages 324-351
Paper and Thin-Layer Chromatography....Pages 352-365
GasβLiquid Chromatography....Pages 366-388
Extraction....Pages 389-408
Centrifugation....Pages 409-418
Densimetry....Pages 419-429
Refractometry and Polarimetry....Pages 430-448
Rheology....Pages 449-487
Serology, Immunochemistry, and Immunoelectrophoresis....Pages 488-505
Enzymatic Methods....Pages 506-531
Analytical Microbiology....Pages 532-554
Thermal Analysis of Foods....Pages 555-563
Front Matter....Pages 565-565
General Remarks....Pages 567-574
Determination of Moisture....Pages 575-601
Ash and Minerals....Pages 602-624
Carbohydrates....Pages 625-677
Lipids....Pages 678-732
Nitrogenous Compounds....Pages 733-757
Objective versus Sensory Evaluation of Foods....Pages 758-765
Back Matter....Pages 766-778
β¦ Subjects
Food Science
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