Handbook of Food Analysis

Physical Characterization and Nutrient Analysis

Leo M. L. Nollet (Herausgeber)

Online Resource

912 Seiten

1991
Marcel Dekker Inc (Hersteller)
978-0-8247-2155-8 (ISBN)

Infos

Volume 1 of this celebrated reference work presents current methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch. Each chapter in the much-anticipated Second Edition reflects the very latest data and methodological advances, and two new chapters spotlight the characterization of water activity and the analysis of inorganic nutrients.

Inhalt

Optical Properties Carlos Calvo; Sensory Evaluation Techniques Benoit Rousseau; Water Activity Anthony J. Fontana and Colin S. Campbell; Determination of Moisture and Ash Contents of Foods Young W. Park and Leonard N. Bell; Amino Acids M-Concepcion Aristoy and Fidel Toldra; Peptides Dolores Gonzalez de Llano, Tomas Herraiz, and M. Carmen Polo; Proteins John Van Camp and Stephan Dierckx; Enzymes R. Munoz and A. Ros Barcelo; Fatty Acids Rosario Zamora and Francisco J. Hidalgo; Analysis of Neutral Lipids: Triacylglycerols J. S. Perona and V. Ruiz-Gutierrez; Analysis of Neutral Lipids: Unsaponifiable Matter W. Moreda, M. C. Perez Camino, and A. Cert; Phospholipids Bert Vanhoutte, Roeland Rombaut, Paul Van der Meeren, and Koen Dewettinck; Carbohydrates and Starch Miguel Peris-Tortajada

Produkt-Details

• Reihe/Serie: Food Science & Technology ; 138
• Zusatzinfo: 178ill.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-8247-2155-1 / 0824721551
• ISBN-13: 978-0-8247-2155-8 / 9780824721558
• Zustand: Neuware