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Handbook of food analytical chemistry / (Record no. 156)

MARC details
000 -LEADER
fixed length control field 08347pam a22002054a 4500
001 - CONTROL NUMBER
control field 1311
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200821091227.0
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/>
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