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Anthocyanins / / edited by Ronald E. Wrolstad, M. Monica Giusti, Wilhelmina Kalt
| Anthocyanins / / edited by Ronald E. Wrolstad, M. Monica Giusti, Wilhelmina Kalt |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI, , 2016 |
| Descrizione fisica | 1 online resource (xv, 374 pages) : illustrations |
| Disciplina | 582.13 |
| Soggetto topico | Anthocyanins |
| ISBN | 3-03842-229-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910688470103321 |
| Basel, Switzerland : , : MDPI, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of food analytical chemistry Water, proteins, enzymes, lipids, and carbohydrates [[electronic resource] /] / edited by Ronald E. Wrolstad ... [et al.]
| Handbook of food analytical chemistry Water, proteins, enzymes, lipids, and carbohydrates [[electronic resource] /] / edited by Ronald E. Wrolstad ... [et al.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Interscience, c2000 |
| Descrizione fisica | 1 online resource (1397 p.) |
| Disciplina |
664.07
664/.07 |
| Altri autori (Persone) | WrolstadRonald E. <1939-> |
| Soggetto topico |
Food - Analysis
Chemistry, Analytic |
| ISBN |
0-471-72187-5
1-280-28102-2 1-280-28101-4 9786610281022 0-471-70909-3 9786610281015 0-471-70908-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HANDBOOK OF FOOD ANALYTICAL CHEMISTRY WATER, PROTEINS, ENZYMES, LIPIDS, AND CARBOHYDRATES; HANDBOOK OF FOOD ANALYTICAL CHEMISTRY PIGMENTS, COLORANTS, FLAVORS, TEXTURE, AND BIOACTIVE FOOD COMPONENTS; Contents; ix Preface; xi Foreword to Current Protocols in Food Analytical Chemistry; xiii Contributors; 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 oBrixA2 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 D2 Lipid Oxidation/Stability |
| Record Nr. | UNINA-9910146072503321 |
| Hoboken, N.J., : Wiley-Interscience, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||