Food Analysis: Theory and Practice

by Yeshajahu Pomeranz, Clifton E. Meloan

Overview

Contents: General Searching the Literature
• Sampling
• Preparation of Samples
• Reporting Results and Reliability of Analyses
• Methods and Instrumentation
• Theory of Spectroscopy
• Visible and Ultraviolet Spectroscopy Measurement of Color
• Fluroimetry Infrared Spectroscopy
• Flame Photometry
• Atomic Absorption, and Inductively Coupled Plasmas
• X-ray Methods
• Potentiometry
• Coulometry
• Conductivity
• Electrophoresis
• Capillary Zone Electrophroesis
• Mass Spectroscopy
• Nuclear Magnetic Resonance
• Radioactivity, Counting Techniques, Radioimmunoassay Column Chromatography, Size Exclusion and Ion Exchange
• High-Performance Liquid Chromatography and Ion Chromatography
• Paper and Thin-layer Chromatography
• Gas-Liquid Chromatography
• Extraction
• Centrifugation
• Densimetry
• Refractometry and Polarimetry
• Rheology
• Serology, Immunochemistry and Immunoelectrophoresis
• Enzymatic Methods: Analytical Microbiology
• Thermal Analysis of Foods
• General Applications and Chemical Composition
• General Remarks
• Determination of Moisture
• Ash and Minerals
• Carbohydrates
• Lipids
• Nitrogenous Compounds
• Objectives Versus Sensory Evaluation of Foods
• Index

Product Details

ISBN-13:	9780834218260
Publisher:	Springer US
Publication date:	02/28/2002
Edition description:	3rd ed. 2000
Pages:	778
Product dimensions:	6.14(w) x 9.21(h) x 0.36(d)
Age Range:	18 Years

Table of Contents

General Searching The Literature. Sampling. Preparation of Samples. Reporting Results and Reliability of Analyses. Methods and Instrumentation. Theory of Spectroscopy. Visible and Ultraviolet Spectroscopy Measurement of Color. Fluroimetry Infrared Spectroscopy. Flame Photometry. Atomic Absorption, and Inductively Coupled Plasmas. X-ray Methods. Potentiometry. Coulometry. Conductivity. Electrophoresis. Capillary Zone Electrophroesis. Mass Spectroscopy. Nuclear Magnetic Resonance. Radioactivity, Counting Techniques, Radioimmunoassay Column Chromatography, Size Exclusion and Ion Exchange. High-Performance Liquid Chromatography and Ion Chromatography. Paper and Thin-layer Chromatography. Gas-Liquid Chromatography. Extraction. Centrifugation. Densimetry. Refractometry and Polarimetry. Rheology. Serology, Immunochemistry and Immunoelectrophoresis. Enzymatic Methods: Analytical Microbiology. Thermal Analysis of Foods. General Applications and Chemical Composition. General Remarks. Determination of Moisture. Ash and Minerals. Carbohydrates. Lipids. Nitrogenous Compounds. Objectives Versus Sensory Evaluation of Foods. Index

Editorial Reviews

This third edition includes expanded coverage of thermal analysis, extraction with supercritical fluid techniques, and line process monitoring, for undergraduate and graduate students in food science and technology. It surveys modern analytical methods and instruments, discusses general applications and chemical composition, and stresses basic principles rather than details of methods. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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