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Informationen zum Autor Ronald E. Wrolstad , PhD, is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker , PbD, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley. Steven J. Schwartz , PhD, is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns , PhD, is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada. Klappentext 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 results Zusammenfassung Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, Analytical Methods in Food Science and Technology is an indispensable reference for food scientists and technologists to enable successful analysis. Inhaltsverzeichnis VOLUME 1. Preface. Foreword to Current Protocols in Food Analytical Chemistry. 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 Flood (Oilseeds). A1.4 Traditional Indirect methods for Estimation of Water Content: Measurement of Brix. A.2 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 Concentration. B.2 Biochemical Compositional Analyses of Proteins. B2.1 Analyses of Protein Quality. B2.2 Evaluation of the Progress of Protein Hydrolysis. B.3 Characterization of Proteins. B3.1 Electrophoresis Analysis. B3.2 Electrobloting 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. B.4 Purification of Proteins. B4.1 Overview of Protein Purification and Characterization. B4.2 Overview of Conventional Chromatography. B.5 Functionality of Proteins. B5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing. B5.2 Measurement of Protein Hydrophobicity. B5.3 Water Retention Properties of Solid Foods. C: ENZYMES. C1. Strategies for Enzymes Activity Measurements. C1.1 Expression and Measurement of Enzyme Activity. C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase. C.2 Proteo...
List of contents
Foreword.
Preface.
Contributors.
A. Water.
A.1 Gravimetric Measurements of Water.
A.2 Vapor Pressure Measurements of Water.
B. Proteins.
B.1 Measurement of Protein Content.
B.2 Biochemical Compositional Analyses of Proteins.
B.3 Characterization of Proteins.
B.4 Purification of Proteins.
B.5 Functionality of Proteins.
C. Enzymes.
C.1 Strategies for Enzymes Activity Measurements.
C.2 Proteolytic Enzymes.
C.3 Lipolytic Enzymes.
C.4 Oxidoreductases.
D. Lipids.
D.1 Lipid Composition.
D.2 Lipid Oxidation/Stability.
D.3 Physical Properties of Lipids.
E. Carbohydrates.
E.1 Mono- and Oligosaccharides.
E.2 Starch and Starch Derivatives.
E.3 Cell Wall Polysaccharides.
Index.
Report
"This volume is a valuable source of detailed analytical methods for food science..." ( E-STREAMS , May 2005)
"...recommendable to everyone in need of a compendium explaining in detail the "how-to" for a... food-analysis laboratory." ( Analytical and Bioanalytical Chemistry, February 2007)
