| Titre : | Food analysis | | Type de document : | texte imprimé | | Auteurs : | S. Suzanne Nielsen, Editeur scientifique | | Mention d'édition : | 5th ed. | | Editeur : | New York : Springer | | Année de publication : | 2017 | | Collection : | Food Science Text Series, ISSN 1572-0330 | | Importance : | 1 vol. (XX-649 p.) | | Présentation : | ill. en noir et en coul., couv. ill. en coul. | | Format : | 29 cm | | ISBN/ISSN/EAN : | 978-3-319-45774-1 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
ACIDITE ; PH ; TENEUR EN CENDRES ; AGENT DE CONTAMINATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE ; SPECTROSCOPIE INFRAROUGE ; SPECTROSCOPIE ULTRAVIOLETTE ; TECHNIQUE ENZYMATIQUE
Liste Plan de classement
4.2 (CHIMIE ANALYTIQUE) [Classement Massy]
RAMEAU
Acides gras ; Aliments -- Couleur ; Aliments -- Teneur en eau ; Allergènes ; Analyse des données ; Analyse spectrale ; Antibiotiques ; Antioxydants ; Chromatographie ; Chromatographie en phase liquide ; Échantillonnage ; Étiquetage ; Glucides ; Lipides ; Minéraux dans l'alimentation ; Mycotoxines ; Normes ; Nutrition ; Oxygène ; Pesticides ; Phénols ; Produit alimentaire ; Protéines ; Réglementation ; Résonance magnétique nucléaire ; Risques alimentaires ; Sels ; Séparation (technologie) ; Spectroscopie de masse ; Vitamines
| | Résumé : | This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials. | | Type de document : | Livre | | Table des matières : | Part 1 General Information
1 Introduction to Food Alalysis
2 US Government Regulations and International Standards Related to Food Analysis
Nielsen, S. Suzanne
3 Nutrition Labeling
Metzger, Lloyd E. (et al.)
4 Evaluation of Analytical Data
Smith, J. Scott
5 Sampling and Sample Preparation
Morawicki, Rubén O.
Part 2 Spectroscopy and Sample Preparation
6 Basic Principles of Spectroscopy
Penner, Michael H.
7 Ultraviolet, Visible, and Fluorescence Spectroscopy
Penner, Michael H.
8 Infrared and Raman Spectroscopy
Rodriguez-Saona, Luis (et al.)
9 Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry
Yeung, Vincent (et al.)
10 Nuclear Magnetic Resonance
Reuhs, Bradley L. (et al.
11 Mass Spectrometry
Smith, J. Scott (et al.)
Part 3 Chromatography
12 Basic Principles of Chromatography
Ismail, Baraem P.
13 High-Performance Liquid Chromatography
Reuhs, Bradley L.
14 Gas Chromatography
Qian, Michael C. (et al.)
Part 4 Compositional Analysis of Foods
15 Moisture and Total Solids Analysis
Mauer, Lisa J. (et al.)
16 Ash Analysis
Harris, G. Keith (et al.)
17 Fat Analysis
Ellefson, Wayne C.
18 Protein Analysis
Chang, Sam K. C. (et al.)
19 Carbohydrate Analysis
BeMiller, James N
20 Vitamin Analysis
Pegg, Ronald B. (et al.)
21 Traditional Methods for Mineral Analysis
Ward, Robert E. (et al.)
Part 5 Chemical Characterization and Associated
22 pH and Titratable Acidity
Tyl, Catrin (et al.)
23 Fat Characterization
Pike, Oscar A. (et al.)
24 Protein Separation and Characterization Procedures
Smith, Denise M.
25 Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
Bunzel, Mirko (et al.)
26 Application of Enzymes in Food Analysis
Reyes-De-Corcuera, Jose I. (et al.)
27 mmunoassays
Hsieh, Y-H. Peggy (et al.)
28 Determination of Oxygen Demand
Hang, Yong D.
Part 6 Analysis of Physical Properties of foods
29 Rheological Principles for Food Analysis
Joyner (Melito), Helen S. (et al.)
30 Thermal Analysis
Thomas, Leonard C. (et al.)
31 Color Analysis
Wrolstad, Ronald E. (et al.)
32 Food Microstructure Techniques
Dong, Jinping (et al.)
Part 7 Analysis of Objectionable Mattezr and Constituents
33 Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern
Ismail, Baraem P. (et al.)
34 Analysis for Extraneous Matter
Dogan, Hulya (et al.)
35 Food Forensic Investigation
Aimutis, William R. (et al.) | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192686 |
Food analysis [texte imprimé] / S. Suzanne Nielsen, Editeur scientifique . - 5th ed. . - New York : Springer, 2017 . - 1 vol. (XX-649 p.) : ill. en noir et en coul., couv. ill. en coul. ; 29 cm. - ( Food Science Text Series, ISSN 1572-0330) . ISBN : 978-3-319-45774-1 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
ACIDITE ; PH ; TENEUR EN CENDRES ; AGENT DE CONTAMINATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE ; SPECTROSCOPIE INFRAROUGE ; SPECTROSCOPIE ULTRAVIOLETTE ; TECHNIQUE ENZYMATIQUE
Liste Plan de classement
4.2 (CHIMIE ANALYTIQUE) [Classement Massy]
RAMEAU
Acides gras ; Aliments -- Couleur ; Aliments -- Teneur en eau ; Allergènes ; Analyse des données ; Analyse spectrale ; Antibiotiques ; Antioxydants ; Chromatographie ; Chromatographie en phase liquide ; Échantillonnage ; Étiquetage ; Glucides ; Lipides ; Minéraux dans l'alimentation ; Mycotoxines ; Normes ; Nutrition ; Oxygène ; Pesticides ; Phénols ; Produit alimentaire ; Protéines ; Réglementation ; Résonance magnétique nucléaire ; Risques alimentaires ; Sels ; Séparation (technologie) ; Spectroscopie de masse ; Vitamines
| | Résumé : | This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials. | | Type de document : | Livre | | Table des matières : | Part 1 General Information
1 Introduction to Food Alalysis
2 US Government Regulations and International Standards Related to Food Analysis
Nielsen, S. Suzanne
3 Nutrition Labeling
Metzger, Lloyd E. (et al.)
4 Evaluation of Analytical Data
Smith, J. Scott
5 Sampling and Sample Preparation
Morawicki, Rubén O.
Part 2 Spectroscopy and Sample Preparation
6 Basic Principles of Spectroscopy
Penner, Michael H.
7 Ultraviolet, Visible, and Fluorescence Spectroscopy
Penner, Michael H.
8 Infrared and Raman Spectroscopy
Rodriguez-Saona, Luis (et al.)
9 Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry
Yeung, Vincent (et al.)
10 Nuclear Magnetic Resonance
Reuhs, Bradley L. (et al.
11 Mass Spectrometry
Smith, J. Scott (et al.)
Part 3 Chromatography
12 Basic Principles of Chromatography
Ismail, Baraem P.
13 High-Performance Liquid Chromatography
Reuhs, Bradley L.
14 Gas Chromatography
Qian, Michael C. (et al.)
Part 4 Compositional Analysis of Foods
15 Moisture and Total Solids Analysis
Mauer, Lisa J. (et al.)
16 Ash Analysis
Harris, G. Keith (et al.)
17 Fat Analysis
Ellefson, Wayne C.
18 Protein Analysis
Chang, Sam K. C. (et al.)
19 Carbohydrate Analysis
BeMiller, James N
20 Vitamin Analysis
Pegg, Ronald B. (et al.)
21 Traditional Methods for Mineral Analysis
Ward, Robert E. (et al.)
Part 5 Chemical Characterization and Associated
22 pH and Titratable Acidity
Tyl, Catrin (et al.)
23 Fat Characterization
Pike, Oscar A. (et al.)
24 Protein Separation and Characterization Procedures
Smith, Denise M.
25 Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
Bunzel, Mirko (et al.)
26 Application of Enzymes in Food Analysis
Reyes-De-Corcuera, Jose I. (et al.)
27 mmunoassays
Hsieh, Y-H. Peggy (et al.)
28 Determination of Oxygen Demand
Hang, Yong D.
Part 6 Analysis of Physical Properties of foods
29 Rheological Principles for Food Analysis
Joyner (Melito), Helen S. (et al.)
30 Thermal Analysis
Thomas, Leonard C. (et al.)
31 Color Analysis
Wrolstad, Ronald E. (et al.)
32 Food Microstructure Techniques
Dong, Jinping (et al.)
Part 7 Analysis of Objectionable Mattezr and Constituents
33 Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern
Ismail, Baraem P. (et al.)
34 Analysis for Extraneous Matter
Dogan, Hulya (et al.)
35 Food Forensic Investigation
Aimutis, William R. (et al.) | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192686 |
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