Handbook of Food Analytical Chemistry, Volumes 1 and 2 - Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Smith, Denise M. / Sporns, Peter (Hgg.)
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Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.…mehr

Produktbeschreibung
Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.
  • Produktdetails
  • Verlag: Wiley & Sons; Wiley-Interscience
  • Seitenzahl: 1408
  • Erscheinungstermin: Dezember 2004
  • Englisch
  • Abmessung: 287mm x 220mm x 75mm
  • Gewicht: 3616g
  • ISBN-13: 9780471721871
  • ISBN-10: 0471721875
  • Artikelnr.: 13906870
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
"...an indispensable reference for food scientists and technologists to enable successful analysis." (Food Trade Review, Vol. 75, March 2005)"...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)