Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.
Rezensionen / Stimmen
"...this resource is a high-quality tool for the topics covered...highly recommended." (CHOICE, October 2005) "...an indispensable reference for food scientists and technologists to enable successful analysis." (Food Trade Review, Vol. 75, March 2005)
"...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Editions-Typ
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 287 mm
Breite: 220 mm
Dicke: 75 mm
Gewicht
ISBN-13
978-0-471-72187-1 (9780471721871)
Schweitzer Klassifikation
Ronald E. Wrolstad, PhD,?is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University.
Eric A. Decker, PbD,?is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley.
Steven J. Schwartz, PhD,?is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, PhD,?is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.
Herausgeber*in
Oregon State Univ., Corvallis
Cornell Univ., Geneva, New York
Univ. of Massachusetts, Amherst, Massachusetts
Oregon State Univ., Corvallis
Univ. of California at Davis
Ohio State Univ., Columbus
Univ. of California at Davis
Univ. of Alberta, Edmonton, Canada
Preface ix
Foreword to Current Protocols in Food Analytical Chemistry xi
Contributors xiii
A WATER
A1 Gravimetric Measurements of Water
A1.1 Gravimetric Determination of Water by Drying and Weighing
A1.2 Karl Fischer Titration
A1.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds)
A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of oBrix
A2 Vapor Pressure Measurements of Water
A2.1 Factors to Consider When Estimating Water Vapor Pressure
A2.2 Dew-Point Method for the Determination of Water Activity
A2.3 Measurement of Water Activity Using Isopiestic Method
A2.4 Direct Manometric Determination of Vapor Pressure
A2.5 Measurement of Water Activity by Electronic Sensors
B PROTEINS
B1 Measurement of Protein Content
B1.1 The Colorimetric Detection and Quantitation of Total Protein
B1.2 Determination of Total Nitrogen
B1.3 Spectrophotometric Determination of Protein ConcentrationB2 Biochemical Compositional Analyses of Proteins
B2.1 Analyses of Protein Quality
B2.2 Evaluation of the Progress of Protein Hydrolysis
B3 Characterization of Proteins
B3.1 Electrophoresis Analysis
B3.2 Electroblotting from Polyacrylamide Gels
B3.3 Detection of Proteins on Blot Membranes
B3.4 Immunoblot Detection
B3.5 Determining the CD Spectrum of a Protein
B3.6 Determining the Fluorescence Spectrum of a Protein
B4 Purification of Proteins
B4.1 Overview of Protein Purification and Characterization
B4.2 Overview of Conventional ChromatographyB5 Functionality of Proteins
B.5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing
B 5.2 Measurement of Protein Hydrophobicity
B 5.3 Water Retention Properties of Solid Foods
C ENZYMES
C1 Strategies for Enzyme Activity Measurements
C1.1 Expression and Measurement of Enzyme Activity
C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase
C2 Proteolytic Enzymes
C2.1 Activity Measurements of Proteinases Using Synthetic Substrates
C2.2 Peptidase Activity Assays Using Protein Substrates
C3 Lipolytic EnzymesC3.1 Lipase Assays
C4 Oxidoreductases
C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase)
C4.2 Analysis of Lipoxygenase Activity and Products
D LIPIDS
D1 Lipid Composition
D1.1 Extraction and Measurement of Total Lipids
D1.2 Analysis of Fatty Acids in Food Lipids
D1.3 Cholesterol
D1.4 Oil Quality Indices
D1.5 Analysis of Tocopherols and Tocotrienols
D1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection
D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids
