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EBSCO_on1228044041 |
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OCoLC |
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20231017213018.0 |
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m o d |
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cr cnu---unuuu |
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201226s2020 xx o ||| 0 eng d |
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|a EBLCP
|b eng
|e rda
|c EBLCP
|d YDXIT
|d UKAHL
|d OCLCF
|d N$T
|d OCLCO
|d K6U
|d OCLCQ
|d OCLCO
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| 020 |
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|a 1774078198
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|a 9781774078198
|q (electronic bk.)
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|a (OCoLC)1228044041
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|a TX541
|b .M87 2020
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0 |
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|a 664.07
|2 23
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|a UAMI
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|a Mustapure, Sujata Nagnath.
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|a Analytical Chemistry of Foods.
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| 260 |
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|a Ashland :
|b Arcler Press,
|c 2020.
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| 300 |
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|a 1 online resource (254 p.)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Description based upon print version of record.
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|a Cover -- Title Page -- Copyright -- ABOUT THE EDITOR -- TABLE OF CONTENTS -- List of Figures -- List of Tables -- List of Abbreviations -- Preface -- Chapter 1 Fundamentals of Food Chemistry -- 1.1 Introduction -- 1.2. Historical Aspects -- 1.3. Gross Chemical Composition of The Foods -- 1.4. Pre-Eminent Constituents of Food Chemistry -- 1.5. Pre-Eminent Terms In Food Chemistry -- 1.6. Tactic To Study of The Food Chemistry -- 1.7. Societal Role of The Food Chemists -- References -- Chapter 2 Characteristics of Major Food Constituents -- 2.1. Introduction -- 2.2. Water -- 2.3. Lipids
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|a 2.4. Proteins -- 2.5. Carbohydrates -- 2.6. Enzymes -- References -- Chapter 3 Sampling and Sample Preparation For Food Analysis -- 3.1. Introduction -- 3.2. Types of Samples And The Analytical Procedure -- 3.3. The Tendency In Sample Preparation -- References -- Chapter 4 Water Characteristics In Food Technologies -- 4.1. Introduction -- 4.2. Viscosity -- 4.3. Surface Tension -- 4.4. The Solubility of Materials In Water -- 4.5. Water Activity And Water Content -- 4.6. The Reaction of Water With Other Components of Food -- References -- Chapter 5 Characterization of Proteins -- 5.1. Introduction
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|a 5.2. Protein Characterization Methods -- 5.3. Protein Characterization Approaches -- 5.4. Protein Quantification -- 5.5. Protein Modification -- 5.6. Glycosylation -- 5.7. Protein Primary Structure -- 5.8. Impurity Characterization -- 5.9. Higher-Order Structure -- 5.10. Fluorescence -- References -- Chapter 6 Advanced Analysis of Carbohydrates In Foods -- 6.1. Introduction -- 6.2. Food Carbohydrates -- 6.3. Sample Preparation For Carbohydrates Analysis -- 6.4. Advanced Analysis of Food Carbohydrates -- References -- Chapter 7 Chemical Analysis of Lipids -- 7.1. Introduction
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| 505 |
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|a 7.2. Properties of Lipids In Foods -- 7.3. Sample Selection And Preservation -- 7.4. Determination of Total Lipid Concentration -- 7.5. Determination of Lipid Composition -- 7.6. Methods Used For Analyzing Lipid Oxidation In Foods -- 7.7. Characterization Of Physicochemical Properties -- Reference -- Chapter 8 Enzymes In Food Analysis -- 8.1. Introduction -- 8.2. Proteins And Amino Acids -- 8.3. Sugars -- 8.4. Alcohol -- 8.5. Cholesterol -- 8.6. Antioxidants -- References -- Index -- Back Cover
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Food
|x Analysis.
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| 650 |
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2 |
|a Food Analysis
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| 650 |
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6 |
|a Aliments
|x Analyse.
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| 650 |
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7 |
|a Food
|x Analysis
|2 fast
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| 776 |
0 |
8 |
|i Print version:
|a Mustapure, Sujata Nagnath
|t Analytical Chemistry of Foods
|d Ashland : Arcler Press,c2020
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| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2713646
|z Texto completo
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| 938 |
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|a Askews and Holts Library Services
|b ASKH
|n AH38208690
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| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL6434674
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| 938 |
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|a EBSCOhost
|b EBSC
|n 2713646
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| 994 |
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|a 92
|b IZTAP
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