000			03762nam a22004815i 4500
001			978-1-4419-1478-1
003			DE-He213
005			20140220084506.0
007			cr nn 008mamaa
008			110414s2010 xxu| s |||| 0|eng d
020			_a9781441914781 _9978-1-4419-1478-1
024	7		_a10.1007/978-1-4419-1478-1 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aNielsen, S. Suzanne. _eeditor.
245	1	0	_aFood Analysis _h[electronic resource] / _cedited by S. Suzanne Nielsen.
250			_a4.
264		1	_aBoston, MA : _bSpringer US, _c2010.
300			_aXIV, 550p. 271 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Texts Series, _x1572-0330
505	0		_aGeneral Information -- to Food Analysis -- United States Government Regulations and International Standards Related to Food Analysis -- Nutrition Labeling -- Evaluation of Analytical Data -- Sampling and Sample Preparation -- Compositional Analysis of Foods -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- Chemical Properties and Characteristics of Foods -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Application of Enzymes in Food Analysis -- Immunoassays -- Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern -- Analysis for Extraneous Matter -- Determination of Oxygen Demand -- Spectroscopy -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Chromatography -- Basic Principles of Chromatography -- High-Performance Liquid Chromatography -- Gas Chromatography -- Physical Properties of Foods -- Rheological Principles for Food Analysis -- Thermal Analysis -- Color Analysis.
520			_aThis book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
650		0	_aChemistry.
650		0	_aFood science.
650		0	_aChemical engineering.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aIndustrial Chemistry/Chemical Engineering.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781441914774
830		0	_aFood Science Texts Series, _x1572-0330
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4419-1478-1
912			_aZDB-2-CMS
999			_c110404 _d110404