| Description |
xi, 630 pages : illustrations ; 29 cm |
| Series |
A Chapman & Hall food science title |
|
Chapman & Hall food science book.
|
| Contents |
1. Introduction to Food Analysis / S. Suzanne Nielsen -- 2. United States Government Regulations and International Standards Related to Food Analysis / S. Suzanne Nielsen -- 3. Nutrition Labeling / S. Suzanne Nielsen -- 4. Evaluation of Analytical Data / J. Scott Smith -- 5. Sampling and Sample Preparation / Andrew Proctor and Jean-Francois Meullenet -- 6. Computerization and Robotics / Gerald F. Russell and James M. Zdunek -- 7. pH and Titratable Acidity / George D. Sadler and Patricia A. Murphy -- 8. Moisture and Total Solids Analysis / Robert L. Bradley, Jr. -- 9. Ash Analysis / Leniel H. Harbers -- 10. Mineral Analysis / Deloy G. Hendricks -- 11. Carbohydrate Analysis / James N. BeMiller and Nicholas H. Low -- 12. Fiber Analysis / Maurice R. Bennink -- 13. Crude Fat Analysis / David B. Min and Donald F. Steenson -- 14. Fat Characterization / Oscar A. Pike -- 15. Protein Analysis / Sam K. C. Chang -- 16. Protein Separation and Characterization Procedures / Denise M. Smith -- 17. Protein Quality Tests / Barbara A. Rasco -- 18. Vitamin Analysis / Ronald R. Eittenmiller, W. O. Landen, Jr. and Jorg Augustin -- 19. Pigment Analysis / Steven J. Schwartz -- 20. Analysis of Pesticide, Mycotoxin, and Drug Residues in Foods / William D. Marshall -- 21. Immunoassays / Deborah E. Dixon -- 22. Application of Enzymes in Food Analysis / Joseph R. Powers -- 23. Analysis for Extraneous Matter / John R. Pedersen -- 24. Determination of Oxygen Demand / Yong D. Hang -- 25. Basic Principles of Spectroscopy / Michael H. Penner -- 26. Ultraviolet, Visible, and Fluorescence Spectroscopy / Michael H. Penner -- 27. Infrared Spectroscopy / Randy L. Wehling -- 28. Atomic Absorption and Emission Spectroscopy / Dennis D. Miller -- 29. Mass Spectrometry / J. Scott Smith and Rohan A. Thakur -- 30. Magnetic Resonance / Thomas M. Eads -- 31. Basic Principles of Chromatography / Mary Ann Rounds and S. Suzanne Nielsen -- 32. High Performance Liquid Chromatography / Mary Ann Rounds and Jesse F. Gregory III -- 33. Gas Chromatography / Gary A. Reineccius -- 34. Rheological Principles for Food Analysis / Christopher R. Daubert and E. Allen Foegeding -- 35. Analysis of Food Emulsions / D. Julian McClements -- 36. Thermal Analysis / Timothy W. Schenz and Eugenia A. Davis -- 37. Color Analysis / F. Jack Francis |
| Notes |
Rev. ed. of: Introduction to the chemical analysis of foods. c1994 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Analysis.
|
| Author |
Nielsen, S. Suzanne.
|
| LC no. |
97044132 |
| ISBN |
083421203X (alk. paper) |
|
