000			03453nam a22005055i 4500
001			978-1-4419-1463-7
003			DE-He213
005			20160302165448.0
007			cr nn 008mamaa
008			100327s2010 xxu| s |||| 0|eng d
020			_a9781441914637 _9978-1-4419-1463-7
024	7		_a10.1007/978-1-4419-1463-7 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
245	1	0	_aFood Analysis Laboratory Manual _h[electronic resource] / _cedited by S. Suzanne Nielsen.
250			_aSecond Edition.
264		1	_aBoston, MA : _bSpringer US : _bImprint: Springer, _c2010.
300			_aIX, 177 p. 8 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Texts Series, _x1572-0330
505	0		_aNutrition Labeling Using a Computer Program -- Assessment of Accuracy and Precision -- Determination of Moisture Content -- Determination of Fat Content -- Protein Nitrogen Determination -- Phenol-Sulfuric Acid Method for Total Carbohydrates -- Vitamin C Determination by Indophenol Method -- Complexometric Determination of Calcium -- Iron Determination in Meat Using Ferrozine Assay -- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips -- Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Atomic Emission Spectroscopy -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis -- Enzyme Analysis to Determine Glucose Content -- Gliadin Detection in Food by Immunoassay -- Examination of Foods for Extraneous Materials -- High Performance Liquid Chromatography -- Gas Chromatography -- Viscosity Measurement Using a Brookfield Viscometer -- Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra.
520			_aThis second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, 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. .
650		0	_aChemistry.
650		0	_aSpectroscopy.
650		0	_aFood _xBiotechnology.
650		0	_aChemical engineering.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aIndustrial Chemistry/Chemical Engineering.
650	2	4	_aSpectroscopy/Spectrometry.
700	1		_aNielsen, S. Suzanne. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781441914620
830		0	_aFood Science Texts Series, _x1572-0330
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4419-1463-7
912			_aZDB-2-CMS
999			_c190369 _d190369