Description: About this productProduct InformationAs well as information also to be found in previous editions, this text has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications.Product IdentifiersPublisherSpringerISBN-100306474956ISBN-139780306474958eBay Product ID (ePID)30259884Product Key FeaturesAuthorS. Suzanne NielsenPublication NameFood AnalysisFormatHardcoverLanguageEnglishFeaturesRevisedPublication Year2003SeriesFood Science Texts Ser.TypeTextbookNumber of Pages536 PagesDimensionsItem Length11in.Item Height1.5in.Item Width8.5in.Item Weight65 OzAdditional Product FeaturesLc Classification NumberTx545Edition DescriptionRevised EditionEdition Number3Table of ContentContributing Authors. Preface and Acknowledgments. List of Abbreviations. Part I: General Information. 1. Introduction to Food Analysis; S.S. Nielsen. 2. United States Government Regulations and International Standards Related to Food Analysis; S.S. Nielsen. 3. Nutrition Labeling; S.S. Nielsen, L.E. Metzger. 4. Evaluation of Analytical Data; J.S. Smith. 5. Sampling and Sample Preparation; A. Proctor, J.-F. Meullenet. Part II: Compositional Analysis of Foods. 6. Moisture and Total Solids Analysis; R.L. Bradley Jr. 7. Ash Analysis; L.H. Harbers, S.S. Nielsen. 8. Crude Fat Analysis; D.B. Min. 9. Protein Analysis; S.K.C. Chang. 10. Carbohydrate Analysis; J.N. BeMiller. 11. Vitamin Analyis; R.R. Eitenmiller, W.O. Landen Jr. 12. Mineral Analysis; C.E. Carpenter, D.G. Hendricks. Part III: Chemical Properties and Characteristics of Foods. 13. pH and Titratable Acidity; G.D. Sadler, P.A. Murphy. 14. Fat Characterization; O.A. Pike. 15. Protein Separation and Characterization Procedures; D.M. Smith. 16. Application of Enzymes in Food Analysis; J.R. Powers. 17. Immunoassays; P. Sporns. 18. Agricultural Biotechnology (GMO) Methods of Analysis; A.R. Bridges, et al. 19. Analysis of Pesticide, Mycotoxin, and Drug Residues in Foods; W.D. Marshall. 20. Analysis for Extraneous Matter; J.R. Pedersen. 21. Determination of Oxygen Demand; Yong D. Hang. Part IV: Spectroscopy. 22. Basic Principles of Spectroscopy; M.H. Penner. 23. Ultraviolet, Visible, and Fluorescence Spectroscopy; M.H. Penner. 24. Infrared Spectroscopy; R.L. Wehling. 25. Atomic Absorption and Emission Spectroscopy; D.D. Miller, M.A. Rutzke. 26. Spectrometry; J.S. Smith, R.A. Thakur. Part V: Chromatography. 27. Basic Principles of Chromatography; M.A. Rounds, S.S. Nielsen. 28. High Performance Liquid Chromatography; M.A. Rounds, J.F. Gregory III. 29. Gas Chromatography; G.A. Reineccius.Part VI: Physical Properties of Foods. 30. Rheological Principles for Food Analysis; C.R. Daubert, E.A. Foegeding. 31. Thermal Analysis; T.W. Schenz. 32. Color Analysis; F.J. Francis. Index.Copyright Date2003Target AudienceScholarly & ProfessionalTopicFood Science, Chemistry / Industrial & TechnicalLccn2002-040664Dewey Decimal664.07Dewey Edition22GenreTechnology & Engineering, Science
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Artist: Nielsen, S. Suzanne [Editor]
Item Length: 11in.
Item Height: 1.5in.
Item Width: 8.5in.
Author: S. Suzanne Nielsen
Publication Name: Food Analysis
Format: Hardcover
Language: English
Features: Revised
Publisher: Springer
Publication Year: 2003
Series: Food Science Texts Ser.
Type: Textbook
Item Weight: 65 Oz
Number of Pages: 536 Pages
