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· 제목 : Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components (Hardcover)
· 분류 : 외국도서 > 과학/수학/생태 > 과학 > 화학 > 공업화학
· ISBN : 9780471718178
· 쪽수 : 624쪽
· 출판일 : 2004-12-27
· 분류 : 외국도서 > 과학/수학/생태 > 과학 > 화학 > 공업화학
· ISBN : 9780471718178
· 쪽수 : 624쪽
· 출판일 : 2004-12-27
목차
VOLUME 2.
Preface.
Foreword to Current Protocols in Food Analytical Chemistry.
Contributors.
F: PIGMENTS AND COLORANTS.
F1. Anthocyanins.
F2. Carotenoids.
F3. Miscellaneous Colorants.
F4. Chlorophylls.
F5. Strategies for Measurement of Colors and Pigments.
G: FLAVORS.
G1. Smell Chemicals.
G2. Acid Tastants.
H: TEXTURE/RHEOLOGY.
H1. Viscosity of Liquids, Solutions, and Fine Suspensions.
H2. Compressive Measurement of Solids and Semi-Solids.
H3. Viscoelasticity of Suspensions and Gels.
I: Bioactive Food Components.
I1. Polyphenolics.
APPENDICES AND INDEXES.
A1. Abbreviations and Useful Data.
A2. Laboratory Stock Solutions, Equipment, and Guidelines.
A3. Commonly Used techniques
Suppliers Appendix.
Index.
