Analytical Chemistry of Foods.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Mustapure, Sujata Nagnath
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Ashland : Arcler Press, 2020.
Temas:
Food > Analysis.
Food Analysis
Aliments > Analyse.
Food > Analysis
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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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