LEADER 04489nam 22006375 450 001 9910866570403321 005 20240621103750.0 010 $a3-031-44970-3 024 7 $a10.1007/978-3-031-44970-3 035 $a(MiAaPQ)EBC31500265 035 $a(Au-PeEL)EBL31500265 035 $a(CKB)32322828000041 035 $a(DE-He213)978-3-031-44970-3 035 $a(EXLCZ)9932322828000041 100 $a20240620d2024 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNielsen's Food Analysis Laboratory Manual /$fedited by B. Pam Ismail, S. Suzanne Nielsen 205 $a4th ed. 2024. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2024. 215 $a1 online resource (243 pages) 225 1 $aFood Science Text Series,$x2214-7799 311 $a3-031-44969-X 327 $aPart 1. Introductory Chapters -- Laboratory Standard Operating Procedures -- Reagents and Buffers -- Dilution and Concentration Calculations -- Statistics for Food Analysis -- Part 2. Laboratory Exercises -- Nutritional Labeling Using a Computer Program -- Accuracy and Precision Assessment -- Preparation of Solutions and Buffers -- High-Performance Liquid Chromatography -- Gas Chromatography -- Mass Spectometry with High Performance Liquid Chromatography -- Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopy Analysis -- Mid-Infrared Spectroscopy Analysis -- Moisture Content Determination -- Ash Content Determination -- Fat Content Determination -- Protein Nitrogen Determination -- Total Carbohydrate by Phenol-Sulfuric Acid Method -- Vitamin C Determination by Indophenol Method -- Water Hardness Testing by Complexometric Determination of Calcium -- Phosphorus Determination by Murphy-Riley Method -- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Proteins: Extraction, Quantitation, and Electrophoresis -- Glucose Determination by Enzyme Analysis -- Gliadin Detection by Immunoassay -- Rheological Measurements of Food Products -- Color Measurements of a Solid and Calculations of Color Specifications from Spectral -- Extraneous Matter Examination -- Food Forensics -- Part 3. Answers to Practice Problems -- Answers to Practice Problems in Chap. 2, Reagents and Buffers -- Answers to Practice Problems in Chap. 3, Dilutions and Concentrations -- Answers to Practice Problems in Chap. 4, Statistics for Food Analysis. 330 $aThis fourth edition laboratory manual was written to accompany Nielsen?s Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four introductory chapters that help prepare students for doing food analysis laboratory exercises. The 26 laboratory exercises in the manual cover 24 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis. 410 0$aFood Science Text Series,$x2214-7799 606 $aFood$xAnalysis 606 $aFood science 606 $aChemistry, Technical 606 $aSpectrum analysis 606 $aFood Analysis 606 $aFood Science 606 $aIndustrial Chemistry 606 $aSpectroscopy 615 0$aFood$xAnalysis. 615 0$aFood science. 615 0$aChemistry, Technical. 615 0$aSpectrum analysis. 615 14$aFood Analysis. 615 24$aFood Science. 615 24$aIndustrial Chemistry. 615 24$aSpectroscopy. 676 $a543 676 $a664.07 700 $aIsmail$b B. Pam$01743826 701 $aNielsen$b S. Suzanne$0767429 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910866570403321 996 $aNielsen's Food Analysis Laboratory Manual$94172371 997 $aUNINA