Handbook of food analysis
著者
書誌事項
Handbook of food analysis
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 138）
Marcel Dekker, c2004
2nd ed., rev. and expanded
- prepack
- v. 1
- v. 2
- v. 3
大学図書館所蔵 件 / 全13件
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v. 1498.53/NO/105002413,
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v. 1498.55//N//12110005458,
v. 2498.55//N//22110005459, v. 3498.55//N//32110005460 -
v. 1498.53/H 29/1510001899,
v. 2498.53/H 29/2510001900, v. 3498.53/H 29/3510001901 OPAC
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v. 1498.5:H-29:10100441159,
v. 2498.5:H-29:20100441160, v. 3498.5:H-29:30100441161 -
v. 1498.5||N||1300038363,
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注記
Previous ed.: 1996 (2 vols set)
Includes bibliographical references and index
収録内容
- v. 1: Physical characterization and nutrient analysis
- v. 2: Residues and other food component analysis
- v. 3: Methods and instruments in applied food analysis
内容説明・目次
- 巻冊次
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v. 1 ISBN 9780824750367
内容説明
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
目次
- Optical Properties Carlos Calvo
- Sensory Evaluation Techniques Benoit Rousseau
- Water Activity Anthony J. Fontana and Colin S. Campbell
- Determination of Moisture and Ash Contents of Foods Young W. Park and Leonard N. Bell
- Amino Acids M-Concepcion Aristoy and Fidel Toldra
- Peptides Dolores Gonzalez de Llano, Tomas Herraiz, and M. Carmen Polo
- Proteins John Van Camp and Stephan Dierckx
- Enzymes R. Munoz and A. Ros Barcelo
- Fatty Acids Rosario Zamora and Francisco J. Hidalgo
- Analysis of Neutral Lipids: Triacylglycerols J. S. Perona and V. Ruiz-Gutierrez
- Analysis of Neutral Lipids: Unsaponifiable Matter W. Moreda, M. C. Perez Camino, and A. Cert
- Phospholipids Bert Vanhoutte, Roeland Rombaut, Paul Van der Meeren, and Koen Dewettinck
- Carbohydrates and Starch Miguel Peris-Tortajada
- 巻冊次
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v. 2 ISBN 9780824750374
内容説明
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: "Residues and Other Food Component Analysis" of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 evaluates methods for: establishing the presence of mycotoxins and phycotoxins identifying growth promoters and residual antibacterials tracking residues left by fungicides and herbicides discerning carbamate and urea pesticide residues confirming residual amounts of organochlorine and organophosphate pesticides detecting dioxin, polychlorobiphenyl (PCB), and dioxin-like PCB residues ascertaining n-nitroso compounds and polycyclic aromatic hydrocarbons tracing metal contaminants in foodstuffs.
目次
Residues * Mycotoxins in Food: Methods of Analysis * Phycotoxins: Paralytic Shellfish Poisoning and Diarrhetic Shellfish Poisoning * Analysis of Residual Antibacterials in Food of Animal Origin * Residues of Growth Promoters in Edible Products * Residues of Urea Pesticides in Food * Residues of Organochlorine Pesticides in Foods * Analysis of Carbamate Pesticides Residues in Foods * Residues of Organophosphates in Food * Fungicide Residues in Foods * Residue Analysis of Herbicides in Fruits and Vegetables * Food Packaging Residues * Methods for the Determination of Chlorinate Dibenzo p-Dioxins, Dibenzofurans, and Biphenyls in Food * N-Nitroso Compounds * Polycyclic Aromatic Hydrocarbons * Metal Contamination * Miscellaneous * Nonenzymatic Browning * Colorants * Preservatives in Foods * Analysis of Synthetic Food Antioxidants * Intense Sweeteners * Determination of Cations and Anions by Capillary Electrophoresis * Methods of Identification of Irradiated Foodstuffs * Instruments and Techniques
- 巻冊次
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v. 3 ISBN 9780824750381
内容説明
This three-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. Volume 3 explores the usage and results of chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-based analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features new, topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food.
目次
Sample Preparation. Chemometrics. Particle Size Analysis. Surface Charge Analysis. Differential Scanning Calorimetry in the Analysis of Foods. Nonenzymatic Browning. Determination of Cations and Anions by Chromatographic and Electrophoretic Techniques. Methods of Detection of Irradiated Foodstuffs and Relative Products. Analysis of Meat-Containing Food. Analysis of Meat Quality. Radionuclide Concentrations in Food. Detection and Quantification of Genetically Modified Organisms in Food by DNA-Based and Protein-Based Methods. Food Adulteration. Instruments and Techniques. Biosensors for Food Analysis. Nano-scale Analysis Systems.
- 巻冊次
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prepack ISBN 9780824750398
内容説明
The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accurate, and reliability of each procedure. Volume 1 evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analyties ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. It also provides tools used in the analysis of various substances added to foods as enhancements or quality safeguards. Volume 3 explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-bsed analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food.
目次
Volume 1: Optical Properties. Sensory Evaluation Techniques. Water Activity. Determination of Moisture and Ash Contents of Foods. Amino Acids. Peptides. Proteins. Enzymes. Fatty Acids. Analysis of Neutral Lipids: Triacylglycerols. Analysis of Neutral Lipids: Unsaponifiable Matter. Phospholipids. Carbohydrates and Starch.
Volume 2: Mycotoxins. Phycotoxins. Residual Antibacterials in Food. Residues of Growth Promoters. Urea Pesticides Residues in Food. Organochlorine Pesticides Residues in Food. Carbamate Pesticide Residues in Food. Organophosphate Pesticide Residues in Food. Fungicide Residues. Herbicide Residues. Packaging and Other Food Contact material Residues. Polychlorobiphenyl Residues. Dioxin and Dioxin-like PCB Residues.
Volume 3: Sample Preparation. Chemometrics. Particle Size Analysis. Surface Charge Analysis. Differential Scanning Calorimetry in the Analysis of Foods. Nonenzymatic Browning. Determination of Cations and Anions by Chromatographic and Electrophoretic Techniques. Methods of Detection of Irradiated Foodstuffs and Relative Products. Analysis of Meat-Containing Food. Analysis of Meat Quality. Radionuclide Concentrations in Food. Detection and Quantification of Genetically Modified Organisms in Food by DNA-Based and Protein-Based Methods. Food Adulteration. Instruments and Techniques. Biosensors for Food Analysis. Nano-scale Analysis Systems.
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