Handbook of food analytical chemistry / (Record no. 155)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 08351pam a22002054a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 1312 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200821091202.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 040604s2005 njua bf 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471663786 (cloth) |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | DLC |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.07 |
| Edition number | 22 |
| Item number | W957 |
| 245 00 - TITLE STATEMENT | |
| Title | Handbook of food analytical chemistry / |
| Statement of responsibility, etc | edited By Ronald E. Wrolstad |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Hoboken, N.J. : |
| Name of publisher, distributor, etc | J. Wiley, |
| Date of publication, distribution, etc | c2005. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Other physical details | ill. ; |
| Dimensions | 29 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Includes bibliographical references and indexes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Analysis |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wrolstad, Ronald E., |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Foreword. <br/>2. preface. <br/>3. contributors. <br/>a. Water. <br/>4. a.1 gravimetric measurements of water. <br/>5. a1.1 gravimetric determination of water by drying and weighing. <br/>6. a1.2 karl fischer titration. <br/>7. a1.3 application of low-resolution nmr for simultaneous moisture and oil determination in flood (oilseeds). <br/>8. a1.4 traditional indirect methods for estimation of water content: measurement of brix. <br/>9. a.2 vapor pressure measurements of water. <br/>10. a2.1 factors to consider when estimating water vapor pressure. <br/>11. a2.2 dew-point method for the determination of water activity. <br/>12. a2.3 measurement of water activity using isopiestic method. <br/>13. a2.4 direct manometric determination of vapor pressure. <br/>14. a2.5 measurement of water activity by electronic sensors. <br/>15. b. Proteins. <br/>16. b.1 measurement of protein content. <br/>17. b1.1 the colorimetric detection and quantitation of total protein. <br/>18. b1.2 determination of total nitrogen. <br/>19. b1.3 spectrophotometric determination of protein concentration. <br/>20. b.2 biochemical compositional analyses of proteins. <br/>21. b2.1 analyses of protein quality. <br/>22. b2.2 evaluation of the progress of protein hydrolysis. <br/>23. b.3 characterization of proteins. <br/>24. b3.1 electrophoresis analysis. <br/>25. b3.2 electrobloting from polyacrylamide gels. <br/>26. b3.3 detection of proteins on blot membranes. <br/>27. b3.4 immunoblot detection. <br/>28. b3.5 determining the cd spectrum of a protein. <br/>29. b3.6 determining the fluorescence spectrum of a protein. <br/>30. b.4 purification of proteins. <br/>31. b4.1 overview of protein purification and characterization. <br/>32. b4.2 overview of conventional chromatography. <br/>33. b.5 functionality of proteins. <br/>34. b5.1 measurement of functional properties: overview of protein functionality testing. <br/>35. b5.2 measurement of protein hydrophobicity. <br/>36. b5.3 water retention properties of solid foods. <br/>37. c. Enzymes. <br/>38. c.1 strategies for enzymes activity measurements. <br/>39. c1.1 expression and measurement of enzyme activity. <br/>40. c1.2 detecting enzyme activity: a case study of polygalacturonase. <br/>41. c.2 proteolytic enzymes. <br/>42. c2.1 activity measurements of proteinases using synthetic substrates. <br/>43. c2.2 peptodase activity assays using protein substrates. <br/>44. c.3 lipolytic enzymes. <br/>45. c3.1 lipase assays. <br/>46. c.4 oxidoreductases. <br/>47. c4.1 polarographic and spectrophotometric assay of diphenol oxidases (polyphenol oxidase). <br/>48. c4.2 analysis of lipoxygenase activity and products. <br/>49. d. Lipids. <br/>50. d.1 lipid composition. <br/>51. d1.1 extraction and measurement of total lipids. <br/>52. d1.2 analysis of fatty acids in food lipids. <br/>53. d1.3 cholesterol. <br/>54. d1.4 oil quality indices. <br/>55. d1.5 analysis of tocopherols and tocotrienols. <br/>56. d1.6 quantitation of lipid classes by thin-layer chromatography with flame ionization detection. <br/>57. d1.7 infrared spectroscopic determination of total trans fatty acids. <br/>58. d.2 lipid oxidation/stability. <br/>59. d2.1 measurement of primary lipid oxidation products. <br/>60. d2.2 chromatographic analysis of secondary lipid oxidation products. <br/>61. d2.3 assessment of oxidative stability for lipids. <br/>62. d2.4 spectrophotometric measurement of secondary lipid oxidation products. <br/>63. d.3 physical properties of lipids. <br/>64. d3.1 determination of solid fat content by nuclear magnetic resonance. <br/>65. d3.2 lipid crystal characterization. <br/>66. d3.3 emulsion droplet size determination. <br/>67. d3.4 emulsion stability determination. <br/>68. d3.5 key concepts of interfacial properties in food chemistry. <br/>69. d3.6 static and dynamic interfacial tension analysis. <br/><br/>70. e. Carbohydrates. <br/>71. e1 mono- and oligosaccharides. <br/>72. e1.1 colorimetric quantification of carbohydrates. <br/>73. e1.2 hplc of mon- and disaccharides using refractive index detection. <br/>74. e.2 starch and starch derivatives. <br/>75. e2.1 overview of laboratory isolation of starch from plant materials. <br/>76. e2.2 enzymatic quantitation of total starch in plant products. <br/>77. e2.3 determination of total amylose content of starch. <br/>78. e.3 cell wall polysaccharides. <br/>79. e3.1 isolation of plant cell walls and fractionation of cell wall polysaccharides. <br/>80. e3.2 determination of neutral sugars by gas chromatography of their alditol acetates. <br/>81. e3.3 determination of the uronic acid content of plant cell walls using a colorimetric assay. <br/>82. e3.4 determining the degree of methylation and acetylation of pectin. <br/>83. e3.5 quantitative determination of_ß-glucan content. <br/>84. f. Pigments and colorants. <br/>85. f.1 anthocyanins. <br/>86. f1.1 extraction, isolation, and purification of anthocyanins. <br/>87. f1.2 characterization and measurement of anthocyanins by uv-visible spectroscopy. <br/>88. f1.3 separation and characterization of anthocyanins by hplc. <br/>89. f1.4 characterization of anthocyanins by nmr. <br/>90. f.2 carotenoids. <br/>91. f2.1 extraction, isolation, and purification of carotenoids. <br/>92. f2.2 detection and measurement of carotenoids by uv/vis spectrophotometry. <br/>93. f2.3 chromatographic techniques for carotenoids separation. <br/>94. f2.4 mass spectrometry of corotenoids. <br/>95. f.3 miscellaneous colorants. <br/>96. f3.1 betalanis. <br/>97. f3.2 spectrophometric and reflectance measurements of pigments of cooked and cured meats. <br/>98. f3.3 measurement of discoloration in fresh meat. <br/>99. f.4 chlorophylls. <br/>100. f4.1 overview of chlorophylls in foods. <br/>101. f4.2 extraction of photosynthetic tissues: chlorophylls and carotenoids. <br/>102. f4.3 chlorophylls and carotenoids: measurement and characterization by uv-vis spectroscopy. <br/>103. f4.4 chromatographic separation of chlorophylls. <br/>104. f4.5 mass spectrometry of chlorophylls. <br/>105. f.5 strategies for measurement of colors and pigments. <br/>106. f5.1 overview of color analysis. <br/>107. g. Flavors. <br/>108. g.1 smell chemicals. <br/>109. g1.1 direct sampling. <br/>110. g1.2 isolation and concentration of aroma compounds. <br/>111. g1.3 identification and quantitation of aroma compounds. <br/>112. g1.4 stereodifferentiation of chiral odorants using high-resolution gas chromatography. <br/>113. g1.5 analysis of citrus oils. <br/>114. g1.6 solid-phase microextraction for flavor analysis. <br/>115. g1.7 simulation of mouth conditions for flavor analysis. <br/>116. g1.8 gas chromatography/olfactometry. <br/>117. g.2 acid tastants. <br/>118. g2.1 titratable activity of acid tastants. <br/>119. g2.2 liquid chromatography of nonvolatile acids. <br/>120. h. Texture/rheology. <br/>121. h.1 viscosity of liquids, solutions, and fine suspensions. <br/>122. h1.1 overview of viscosity and its characterization. <br/>123. h1.2 measuring the viscosity of non-newtonian fluids. <br/>124. h1.3 viscosity determination of pure liquids, solutions, and serums using capillary viscometry. <br/>125. h1.4 measuring consistency of juices and pastes. <br/>126. h.2 compressive measurements of solids and semi-solids. <br/>127. h2.1 general compressive measurements. <br/>128. h2.2 textural measurements with special fixtures. <br/>129. h2.3 texture profile analysis. <br/>130. h.3 viscoelasticity of suspensions and gels. <br/>131. h3.1 dynamic or oscillatory testing of complex fluids. <br/>132. h3.2 measurement of gel rheoogy: dynamic tests. <br/>133. h3.3 creep and stress relaxation: step-change experiments. <br/>i. Bioactive food components. <br/>134. i.1 polyphenolics. <br/>135. i1.1 determination of total phenolics. <br/>136. i1.2 extraction and isolation of polyphenolics. <br/>137. i1.3 hplc separation of polyphenolics. <br/>138. i1.4 proanthocyanidins: extraction, purification, and determination of subunit composition by hplc. <br/>139. i1.5 identification of flavonol glycosides using maldi-ms. <br/>140. i1.6 analysis of isoflavones in soy foods. <br/>141. appendices. <br/>142. suppliers appendix. <br/>143. index. <br/><br/> |
| Withdrawn status | Damaged status | Not for loan | Home library | Current library | Date acquired | Source of acquisition | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|
| UE-Central Library | UE-Central Library | 24.05.2018 | U.E. | 664.07 W957 | T1312 | 21.11.2019 | 24.05.2018 | Books |
