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Titolo: | Handbook of food analytical chemistry Water, proteins, enzymes, lipids, and carbohydrates / / edited by Ronald E. Wrolstad ... [et al.] |
Pubblicazione: | Hoboken, N.J., : Wiley-Interscience, c2000 |
Descrizione fisica: | 1 online resource (1397 p.) |
Disciplina: | 664.07 |
664/.07 | |
Soggetto topico: | Food - Analysis |
Chemistry, Analytic | |
Altri autori: | WrolstadRonald E. <1939-> |
Note generali: | Description based upon print version of record. |
Nota di bibliografia: | Includes bibliographical references and indexes. |
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 | |
Sommario/riassunto: | Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.* Provides detailed reports on experimental procedures* Includes sections on background theory and troubleshooting* Emphasizes effective, state-of-the art methodology, written by recognized experts in the field* Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated |
Titolo autorizzato: | Handbook of food analytical chemistry |
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: | Inglese |
Record Nr.: | 9910146072503321 |
Lo trovi qui: | Univ. Federico II |
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