| Titre : | Food analysis | | Type de document : | texte imprimé | | Auteurs : | S. Suzanne Nielsen, Editeur scientifique | | Mention d'édition : | 4th ed. | | Editeur : | NEW YORK : Springer Science+Business Media, LLC | | Année de publication : | 2010 | | Importance : | 1 vol. (XIV-602 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 28 cm | | ISBN/ISSN/EAN : | 978-1-4614-2589-2 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
4.2 (CHIMIE ANALYTIQUE) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; NUTRITION ; TENEUR EN EAU ; LIPIDE ; PROTEINE ; GLUCIDE ; VITAMINE ; DECHET ; PROPRIETE CHIMIQUE ; ACIDITE ; SEPARATION ; AGENT DE CONTAMINATION ; OXYGENE ; SPECTROSCOPIE ; COULEUR ; ACIDE GRAS ; RMN ; CHROMATOGRAPHIE ; CHROMATOGRAPHIE GAZ LIQUIDE ; RHEOLOGIE ; TECHNIQUE ANALYTIQUE ; NORME ; ETIQUETAGE ; ECHANTILLONNAGE ; TENEUR EN CENDRES ; SELS MINERAUX ; PH ; TECHNIQUE ENZYMATIQUE ; SPECTROSCOPIE ULTRAVIOLETTE ; SPECTROSCOPIE INFRAROUGE
| | Résumé : | This 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. | | Type de document : | Livre | | Table des matières : | Part I. General Information
1. Introduction to Food Analysis
2. United States Government Regulations and International Standards Related to Food Analysis
3. Nutrition Labeling
4. Evaluation of Analytical Data
5. Sampling and Sample Preparation
Part II. Compositional Analysis of Foods
6. Moisture and Total Solids Analysis
7. Ash Analysis
8. Fat Analysis
9. Protein Analysis
10. Carbohydrate Analysis
11. Vitamin Analysis
12. Traditional methods for Mineral Analysis
Part III. Chemical Properties and Characteristics of Foods
13. pH and Titratable Acidity
14. Fat Characterization
15. Protein Separation and Characterization Procedures
16. Application of Enzymes in Food Analysis
17. Immunoassays
18. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern
19. Analysis for Extraneous Matter
20. Determination of Oxygen Demand
Part IV. Spectroscopy
21. Basic Principles of Spectroscopy
22. Ultraviolet, Visible, and Fluorescence Spectroscopy
23. Infrared Spectroscopy
24. Atomic Absorption and Emission Spectroscopy
25. Nuclear Magnetic Resonance
26. Mass Spectrometry
Part V. Chromatography
27. Basic Principles of Chromatography
28. High Performance Liquid Chromatography
29. Gas Chromatography
Part VI. Physical Properties of Foods
30. Rheological Principles for Food Analysis
31. Thermal Analysis
32. Color Analysis
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166647 |
Food analysis [texte imprimé] / S. Suzanne Nielsen, Editeur scientifique . - 4th ed. . - NEW YORK : Springer Science+Business Media, LLC, 2010 . - 1 vol. (XIV-602 p.) : ill., couv. ill. en coul. ; 28 cm. ISBN : 978-1-4614-2589-2 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
4.2 (CHIMIE ANALYTIQUE) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; NUTRITION ; TENEUR EN EAU ; LIPIDE ; PROTEINE ; GLUCIDE ; VITAMINE ; DECHET ; PROPRIETE CHIMIQUE ; ACIDITE ; SEPARATION ; AGENT DE CONTAMINATION ; OXYGENE ; SPECTROSCOPIE ; COULEUR ; ACIDE GRAS ; RMN ; CHROMATOGRAPHIE ; CHROMATOGRAPHIE GAZ LIQUIDE ; RHEOLOGIE ; TECHNIQUE ANALYTIQUE ; NORME ; ETIQUETAGE ; ECHANTILLONNAGE ; TENEUR EN CENDRES ; SELS MINERAUX ; PH ; TECHNIQUE ENZYMATIQUE ; SPECTROSCOPIE ULTRAVIOLETTE ; SPECTROSCOPIE INFRAROUGE
| | Résumé : | This 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. | | Type de document : | Livre | | Table des matières : | Part I. General Information
1. Introduction to Food Analysis
2. United States Government Regulations and International Standards Related to Food Analysis
3. Nutrition Labeling
4. Evaluation of Analytical Data
5. Sampling and Sample Preparation
Part II. Compositional Analysis of Foods
6. Moisture and Total Solids Analysis
7. Ash Analysis
8. Fat Analysis
9. Protein Analysis
10. Carbohydrate Analysis
11. Vitamin Analysis
12. Traditional methods for Mineral Analysis
Part III. Chemical Properties and Characteristics of Foods
13. pH and Titratable Acidity
14. Fat Characterization
15. Protein Separation and Characterization Procedures
16. Application of Enzymes in Food Analysis
17. Immunoassays
18. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern
19. Analysis for Extraneous Matter
20. Determination of Oxygen Demand
Part IV. Spectroscopy
21. Basic Principles of Spectroscopy
22. Ultraviolet, Visible, and Fluorescence Spectroscopy
23. Infrared Spectroscopy
24. Atomic Absorption and Emission Spectroscopy
25. Nuclear Magnetic Resonance
26. Mass Spectrometry
Part V. Chromatography
27. Basic Principles of Chromatography
28. High Performance Liquid Chromatography
29. Gas Chromatography
Part VI. Physical Properties of Foods
30. Rheological Principles for Food Analysis
31. Thermal Analysis
32. Color Analysis
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166647 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesCéréales et produits céréaliers. / Association française de normalisation (La Défense, Paris, France) (1982)
