國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Food analysis

Nielsen, S. Suzanne.

Food analysis

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food analysisedited by S. Suzanne Nielsen.
其他作者:	Nielsen, S. Suzanne.
出版者:	Cham :Springer International Publishing :2017.
面頁冊數:	xx, 649 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodAnalysis.
電子資源:	http://dx.doi.org/10.1007/978-3-319-45776-5
ISBN:	9783319457765$q(electronic bk.)

Food analysis
Food analysis[electronic resource] /edited by S. Suzanne Nielsen. - 5th ed. - Cham :Springer International Publishing :2017. - xx, 649 p. :ill., digital ;24 cm. - Food science text series,1572-0330. - Food science text series..

Introduction to Food Analysis -- United States Government Regulations and International Standards Related to Food Analysis -- Nutrition Labeling -- Evaluation of Analytical Data Sampling and Sample Preparation -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared and Raman Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Basic Principles of Chromatography -- High Performance Liquid Chromatography -- Gas Chromatography -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- Application of Enzymes in Food Analysis -- Immunoassays -- Determination of Oxygen Demand -- Rheological Principles for Food Analysis -- Thermal Analysis -- Color Analysis -- Food Microstructure Techniques -- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern -- Analysis for Extraneous Matter -- Food Forensic Investigation.

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.

ISBN: 9783319457765$q(electronic bk.)

Standard No.: 10.1007/978-3-319-45776-5doiSubjects--Topical Terms:

248907
Food
--Analysis.

LC Class. No.: TX541

Dewey Class. No.: 664.07

Food analysis
LDR:03265nmm a2200337 a 4500 001 517583
003 DE-He213
005 20170606213206.0
006 m d
007 cr nn 008maaau
008 180316s2017 gw s 0 eng d
020 $a 9783319457765$q(electronic bk.)
020 $a 9783319457741$q(paper)
024 7 $a 10.1007/978-3-319-45776-5 $2 doi
035 $a 978-3-319-45776-5
040 $a GP $c GP
041 0 $a eng
050 4 $a TX541
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.07 $2 23
090 $a TX541 $b .F686 2017
245 0 0 $a Food analysis $h [electronic resource] / $c edited by S. Suzanne Nielsen.
250 $a 5th ed.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a xx, 649 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food science text series, $x 1572-0330
505 0 $a Introduction to Food Analysis -- United States Government Regulations and International Standards Related to Food Analysis -- Nutrition Labeling -- Evaluation of Analytical Data Sampling and Sample Preparation -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared and Raman Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Basic Principles of Chromatography -- High Performance Liquid Chromatography -- Gas Chromatography -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- Application of Enzymes in Food Analysis -- Immunoassays -- Determination of Oxygen Demand -- Rheological Principles for Food Analysis -- Thermal Analysis -- Color Analysis -- Food Microstructure Techniques -- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern -- Analysis for Extraneous Matter -- Food Forensic Investigation.
520 $a This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
650 0 $a Food $x Analysis. $3 248907
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Industrial Chemistry/Chemical Engineering. $3 273974
650 2 4 $a Spectroscopy/Spectrometry. $3 375491
700 1 $a Nielsen, S. Suzanne. $3 484723
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Food science text series. $3 559117
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-45776-5
950 $a Chemistry and Materials Science (Springer-11644)