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· 분류 : 외국도서 > 과학/수학/생태 > 과학 > 화학 > 분석화학
· ISBN : 9783031506420
· 쪽수 : 614쪽
· 출판일 : 2024-06-25
목차
Part I.? General Information
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?1.? Introduction to Food Analysis
S. Suzanne Nielsen
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2.? United States Government Regulations and International Standards Related to Food Analysis
??????????? S. Suzanne Nielsen
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?3.? Nutrition Labeling
S. Suzanne Nielsen
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?4.? Evaluation of Analytical Data
J. Scott Smith
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?5.? Sampling and Sample Preparation
Indarpal Singh and Tim D. Perez
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Part II.? Spectroscopy and Mass Spectrometry
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6.? Basic Principles of Spectroscopy
Mirko Bunzel and Michael H. Penner
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7.? Ultraviolet, Visible, and Fluorescence Spectroscopy
Mirko Bunzel and Michael H. Penner
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8.? Infrared and Raman Spectroscopy
Luis Rodriguez-Saona and Huseyin Ayvaz
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9.? Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry
Vincent Yeung, Dennis D. Miller, and Michael A. Rutzke
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10.? Nuclear Magnetic Resonance ????
Senay Simsek and Bradley L. Reuhs
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11.? Mass Spectrometry
Umet Yucel and J. Scott Smith ?
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Part III.? Chromatography
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12.? Basic Principles of ChromatographyBaraem P. Ismail
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13.? High Performance Liquid Chromatography
Baraem P. Ismail and Bradley L. Reuhs
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14.? Gas Chromatography
Gary A. Reineccius and Michael C. Qian
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Part IV.? Compositional Analysis of Foods
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?15.? Moisture and Total Solids Analysis
Lisa J. Mauer ?
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?16.? Ash Analysis
G. Keith Harris
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17.? Fat Analysis
Bingcan Chen and Wayne C. Ellefson
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18.? Protein Analysis
Derek R. Dee and Sam K. C. Chang
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19.? Carbohydrate Analysis ?
Kerry C. Huber and James N. BeMiller?
20.? Vitamin Analysis
Ronald B. Pegg ?
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21.? Traditional Methods for Mineral Analysis
Robert E. Ward ?
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?Part V.? Chemical Characterization and Associated Assays
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22.? pH and Titratable Acidity
Catrin Tyl
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23.? Fat Characterization
Oscar A. Pike ?
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24.? Protein Separation and Characterization Procedures
Baraem P. Ismail and Denise M. Smith
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25.? Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
Rachel R. Schendel and Prakash R. Pandeya
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26.? Application of Enzymes in Food Analysis
Jose I. Reyes De-Coreuera ??
27.? Immunoassays
Qinchun Rao
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28.? Determination of Oxygen Demand
Yong D. Hang
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Part VI.? Analysis of Physical Properties of Foods
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29.? Rheological Principles for Food Analysis
Helen S. Joyner
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30.? Thermal Analysis
Shelly J. Schmidt and Leonard C. Thomas
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31.? Color Analysis
M. Monica Giusti, Belen Gordillo and M. Lourdes Gonzalez-Miret ??
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32.? Food Microstructure Techniques
Jinping Dong ?
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Part VII.? Analysis of Objectionable Matter and Constituents
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33.? Analysis of Food Contaminants, Residues and Chemical Constituents of Concern
Baraem P. Ismail and S. Suzanne Nielsen
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34.? Analysis for Extraneous Matter
Huyla Dogan and Bhadriraju Subramanyam
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35.? Food Forensic Investigation
William R. Aimutis, Michael A. Mortenson, and Jinping Dong
