Food Composition and Analysis
Springer (Verlag)
978-94-015-7400-6 (ISBN)
1 Food Laws and Standards.- Development of Federal Food Laws.- Other FDA Regulations, Guidelines, and Action Levels.- Other Regulatory Agencies.- Operating under the Food Additives Amendment.- Approved Food Additives.- Summary.- Selected References.- 2 Sampling and Proximate Analysis.- Sampling.- Moisture.- Crude Fat.- Crude Protein.- Crude Fiber.- Ash.- Selected References.- 3 Instrumental Methods of Analysis.- Weighing Devices.- Visible and Ultraviolet Spectrophotometry.- Infrared Spectrophotometry.- Fluorometry.- Gas Chromatography.- Atomic Absorption Spectrophotometry.- Column Liquid Chromatography.- Thin-Layer Chromatography.- pH.- Polarography.- X-Ray Fluorescence.- Scanning Electron Microscopy.- Selected References.- 4 Carbohydrates.- General Properties.- Monosaccharides.- Oligosaccharides.- Polysaccharides.- Biosynthesis.- Relationship of Structure to Sweetness.- Nutritional Value of Carbohydrates.- Commercial Sugar and Sugar Products.- Corn Sweeteners.- Qualitative Analysis.-Quantitative Analysis.- Selected References.- 5 Lipids.- Simple Lipids and Their Constituents.- Compound Lipids.- Derived Lipids.- Nutritional Value of Fats and Fat Products.- Commericial Fats and Fat Products.- Deterioration of Fats.- Analysis.- Selected References.- 6 Proteins.- Amino Acids and the Peptide Bond.- Classification of Proteins.- Structure of Proteins.- Molecular Weight and Isoelectric Point of Proteins.- Metabolism of Proteins.- Proteins and Nutrition.- Analysis.- Selected References.- 7 Enzymes.- Kinetics of Enzyme-Catalyzed Reactions.- Structure and Active Site.- Nomenclature and Classification.- Food Enzymes.- Commercial Applications.- Enzyme Assays.- Selected References.- 8 The Vitamins.- Water-Soluble Vitamins.- Fat-Soluble Vitamins.- Analysis.- Selected References.- 9 Flavoring Agents.- Common Spices and Herbs.- Oleoresins.- Flavoring Extracts.- Analysis.- Selected References.- 10 Coloring Agents and Color of Foods.- Nature of Light and Color.- Specification and Measurement of Color.- Coloring Agents.- Qualitative Analysis.- Quantitative Analysis.- Selected References.- 11 Wheat and Wheat Products.- Classification of Wheats.- Grain Standards.- Analysis of Wheat.- Production of Wheat Flour.- Standards for Wheat Flours and Related Products.- Components of Flour.- Analysis of Flour.- End Products of Flour.- Determination of Baking Quality.- Selected References.- 12 Milk and Milk Products.- Composition of Milk.- Grades of Milk.- Classes of Milk.- Some Commercial Milk Products.- Analysis of Fluid Milk Products.- Analysis of Dried Milk Products.- Selected References.- 13 Meat, Poultry, and Fish.- Meat.- Poultry.- Analysis of Poultry and Meat Products.- Seafoods.- Analysis of Seafoods.- Selected References.- 14 Food Deterioration, Preservation, and Contamination.- Food Deterioration.- Food Preservation Methods.- Food Contaminants.- Analysis.- Selected References.
Zusatzinfo | 34 Illustrations, black and white; XI, 690 p. 34 illus. |
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Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 152 x 229 mm |
Themenwelt | Schulbuch / Wörterbuch |
Geisteswissenschaften | |
Naturwissenschaften | |
Sozialwissenschaften | |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 94-015-7400-6 / 9401574006 |
ISBN-13 | 978-94-015-7400-6 / 9789401574006 |
Zustand | Neuware |
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