Food analysis : theory and practice / Yeshajahu Pomeranz and Clifton E. Meloan.
Material type:
TextPublication details: United Kingdom : ED-Tech Press, c2023.Edition: Fourth editionDescription: x, 709 pages : illustrations ; 21 cmContent type: - text
- unmediated
- volume
- 9781804061183
- Cir./664.07/P785 20
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| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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DSSC LEARNING RESOURCE CENTER Processing Center | Circulation | Cir./664.07/P785 (Browse shelf(Opens below)) | Available | 009767 |
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| Cir. 664.001579 K960 Modern food microbiology / | Cir./664.02/D789 Introduction to food engineering / | Cir./664.07/F686/2022 Food flavors : generation, analysis and process influence / | Cir./664.07/P785 Food analysis : theory and practice / | Cir./681.2/Z634 Wireless sensor networks : an information processing approach / | Cir./690/T977/2023 Sustainable building materials / | Cir./694/T413 Wood construction technology / |
Includes index.
Contents: Searching the literature -- Sampling -- Preparation of samples -- Reporting results and reliability of analyses -- Theory of spectroscopy -- The visible and ultraviolet regions -- Color of foods -- Fluorescence and phosphorescence -- Infrared spectroscopy -- Flame photometry and atomic absorption -- X rays -- Potentiometry -- Coulometry -- Conductivity -- Electrophoresis -- Voltammetry (Polarography) -- Mass spectroscopy -- Nuclear magnetic resonance -- Radioactivity and counting techniques -- Column chromatography -- Paper and thin-layer chromatography -- Gas-liquid chromatography -- Extraction -- Centrifugation -- Densimetry -- Refractometry -- Polarimetry -- Rheology -- Serology, immunochemistry, and immunoelectrophoresis -- Enzymatic methods -- Analytical microbiology -- General remarks -- Determination of moisture -- Ash and mineral components -- Carbohydrates -- Lipids -- Nitrogenous compounds -- Objective versus sensory evaluation of foods.
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