Ulteriori informazioni
This laboratory manual was written to accompany Food Analysis, Third Edition, ISBN 0-306-47495-6, by the same author. The 19 laboratory exercises in the manual cover 19 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.
Sommario
1 Nutritional Labeling Using a Computer Program.- 2 Assessment of Accuracy and Precision.- 3 Determination of Moisture Content.- 4 Determination of Fat Content.- 5 Protein Nitrogen Determination.- 6 Phenol-Sulfuric Acid Method for Total Carbohydrates.- 7 Vitamin C Determination by Indophenol Method.- 8 Complexometric Determination of Calcium.- 9 Sodium Determination.- 10 Sodium and Potassium Determinations.- 11 Standard Solutions and Titratable Acidity.- 12 Fat Characterization.- 13 Fish Muscle Proteins.- 14 Enzyme Analysis to Determine Glucose Content.- 15 Gliadin Detection in Food by Immunoassay.- 16 Examination of Foods for Extraneous Materials.- 17 High Performance Liquid Chromatograpy.- 18 Gas Chromatography.- 19 Viscosity Measurement Using a Brookfield Viscometer.
