000			04021nam a22004935i 4500
001			978-3-319-45776-5
005			20250919143401.0
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008			170606s2017 sz | s |||| 0|eng d
020			_a9783319457765 _9978-3-319-45776-5
024	7		_a10.1007/978-3-319-45776-5 _2doi
050		4	_aTX341-641
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
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082	0	4	_a641.3 _223
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245	1	0	_aFood Analysis _h[electronic resource] / _cedited by S. Suzanne Nielsen.
250			_a5th ed. 2017.
264		1	_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2017.
300			_aXX, 649 p. 326 illus., 99 illus. in color. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Text Series, _x2214-7799
505	0		_aIntroduction 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			_aThis 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	_aFood science.
650		0	_aChemistry, Technical.
650		0	_aSpectrum analysis.
700	1		_aNielsen, S. Suzanne. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt
710	2		_aSpringerLink (Online service)
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9783319457741
776	0	8	_iPrinted edition: _z9783319457758
776	0	8	_iPrinted edition: _z9783319833712
830		0	_aFood Science Text Series, _x2214-7799
856	4	0	_uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=https://doi.org/10.1007/978-3-319-45776-5
907			_a.b1691188x _b2023-12-12 _c2022-03-17
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999			_c658310 _d658310