Ronald E. et al. Wrolstad

Handbook of Food Analytical Chemistry, Volume 1

Water, Proteins, Enzymes, Lipids, and Carbohydrates
Herausgegeben:Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A.

• Gebundenes Buch

Produktbeschreibung

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

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 784
• Erscheinungstermin: 27. Dezember 2004
• Englisch
• Abmessung: 274mm x 211mm x 46mm
• Gewicht: 1980g
• ISBN-13: 9780471663782
• ISBN-10: 0471663786
• Artikelnr.: 12964488

Autorenporträt

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.

Inhaltsangabe

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.

Rezensionen

"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)