Food Chemistry

Basic Protocols

AvLilian Mariutti,Frank Vriesekoop

Inbunden, Engelska, 2025

Del i serien Methods and Protocols in Food Science

2 202 kr

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Fler format och utgåvor

2 862 kr

2 662 kr

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3 140 kr

Beskrivning

This volume details practical protocols and theoretical foundations for analyzing major and minor food components. Chapters guide readers on diverse range of food constituents, including macronutrients, micronutrients, vitamins, pigments, and volatile compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge, Food Chemistry: Basic Protocols aims to be comprehensive guide for researchers in the field.

Produktinformation

Utgivningsdatum:2025-10-15
Mått:178 x 254 x 30 mm
Vikt:1 039 g
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:435
Förlag:Springer-Verlag New York Inc.
ISBN:9781071646779

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Analytical methods to assess moisture in foods.- Water activity.- Extraction and total lipid quantification.- Identification and quantification of fatty acids in meat and fish.- Analysis of food sterols by gas chromatography.- Analysis of sterols oxidation products (SOPs) in food, by gas chromatography.- Total Protein.- Quantitation of amine in food proteins and hydrolyzed proteins using ortho- phthalaldehyde .- Analysis of free and total amino acid and biogenic amines by Liquid Injection Gas Chromatography (LI-GC).- Techno-Functional Properties of Proteins.- Carbohydrates Analysis by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detector (HPAEC-PAD).- Determination of the dietary fiber.- Starch method in foods: Total starch determination.- Analysis of Advanced Glycation End Products (AGEs).- Analysis of vitamin D and its respective vitamers by liquid chromatography with triple quadrupole mass spectrometry.- Tocopherol Analysis In Animal Tissues.- Vitamin C.- Analysis of thiamin and its respective vitamers by high performance liquid chromatography.- Analysis of riboflavin and its respective vitamers by high performance liquid chromatography.- Basic protocols in biotin analysis.- Analysis of pantothenate by high performance liquid chromatography.- Analysis of pyridoxine and its respective vitamers by high performance liquid chromatography.- Guidelines for the Carotenoid Analysis in Foods.- Analysis of anthocyanins: extraction, quantification and identification.- Betalains: Chemistry and Analysis.- Analysis of Chlorophyll Pigments in Food Sources.- Analysis of volatile compounds: Quantification with gas chromatography flame ionisation detector and profiling with gas chromatography mass spectroscopy.

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Basic Protocols

AvLilian Mariutti,Frank Vriesekoop

Inbunden, Engelska, 2025

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2 202 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Fler format och utgåvor

2 862 kr

2 662 kr

3 124 kr

3 140 kr

Beskrivning

Produktinformation

Utgivningsdatum:2025-10-15
Mått:178 x 254 x 30 mm
Vikt:1 039 g
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:435
Förlag:Springer-Verlag New York Inc.
ISBN:9781071646779

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Analytical methods to assess moisture in foods.- Water activity.- Extraction and total lipid quantification.- Identification and quantification of fatty acids in meat and fish.- Analysis of food sterols by gas chromatography.- Analysis of sterols oxidation products (SOPs) in food, by gas chromatography.- Total Protein.- Quantitation of amine in food proteins and hydrolyzed proteins using ortho- phthalaldehyde .- Analysis of free and total amino acid and biogenic amines by Liquid Injection Gas Chromatography (LI-GC).- Techno-Functional Properties of Proteins.- Carbohydrates Analysis by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detector (HPAEC-PAD).- Determination of the dietary fiber.- Starch method in foods: Total starch determination.- Analysis of Advanced Glycation End Products (AGEs).- Analysis of vitamin D and its respective vitamers by liquid chromatography with triple quadrupole mass spectrometry.- Tocopherol Analysis In Animal Tissues.- Vitamin C.- Analysis of thiamin and its respective vitamers by high performance liquid chromatography.- Analysis of riboflavin and its respective vitamers by high performance liquid chromatography.- Basic protocols in biotin analysis.- Analysis of pantothenate by high performance liquid chromatography.- Analysis of pyridoxine and its respective vitamers by high performance liquid chromatography.- Guidelines for the Carotenoid Analysis in Foods.- Analysis of anthocyanins: extraction, quantification and identification.- Betalains: Chemistry and Analysis.- Analysis of Chlorophyll Pigments in Food Sources.- Analysis of volatile compounds: Quantification with gas chromatography flame ionisation detector and profiling with gas chromatography mass spectroscopy.