000 04123nam a22004815i 4500
001 978-3-319-44127-6
003 DE-He213
005 20200811140409.0
007 cr nn 008mamaa
008 170607s2017 gw | s |||| 0|eng d
020 _a9783319441276
_9978-3-319-44127-6
024 7 _a10.1007/978-3-319-44127-6
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aNielsen, S. Suzanne.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
245 1 0 _aFood Analysis Laboratory Manual
_h[electronic resource] /
_cby S. Suzanne Nielsen.
250 _a3rd ed. 2017.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2017.
300 _aXI, 249 p. 330 illus., 96 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Science Text Series,
_x1572-0330
505 0 _aLaboratory 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.
520 _aThis 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.
650 0 _aFood—Biotechnology.
650 0 _aChemical engineering.
650 0 _aSpectroscopy.
650 1 4 _aFood Science.
_0https://scigraph.springernature.com/ontologies/product-market-codes/C15001
650 2 4 _aIndustrial Chemistry/Chemical Engineering.
_0https://scigraph.springernature.com/ontologies/product-market-codes/C27000
650 2 4 _aSpectroscopy/Spectrometry.
_0https://scigraph.springernature.com/ontologies/product-market-codes/C11020
830 0 _aFood Science Text Series,
_x1572-0330
856 4 0 _uhttps://doi.org/10.1007/978-3-319-44127-6
912 _aZDB-2-CMS
912 _aZDB-2-SXC
942 _cEBK
999 _c202432
_d202432