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BestsellerE-book
Author Mustapure, Sujata Nagnath.

Title Analytical Chemistry of Foods.

Imprint Ashland : Arcler Press, 2020.

Item Status

Description 1 online resource (254 p.)
Note Description based upon print version of record.
Contents Cover -- Title Page -- Copyright -- ABOUT THE EDITOR -- TABLE OF CONTENTS -- List of Figures -- List of Tables -- List of Abbreviations -- Preface -- Chapter 1 Fundamentals of Food Chemistry -- 1.1 Introduction -- 1.2. Historical Aspects -- 1.3. Gross Chemical Composition of The Foods -- 1.4. Pre-Eminent Constituents of Food Chemistry -- 1.5. Pre-Eminent Terms In Food Chemistry -- 1.6. Tactic To Study of The Food Chemistry -- 1.7. Societal Role of The Food Chemists -- References -- Chapter 2 Characteristics of Major Food Constituents -- 2.1. Introduction -- 2.2. Water -- 2.3. Lipids
2.4. Proteins -- 2.5. Carbohydrates -- 2.6. Enzymes -- References -- Chapter 3 Sampling and Sample Preparation For Food Analysis -- 3.1. Introduction -- 3.2. Types of Samples And The Analytical Procedure -- 3.3. The Tendency In Sample Preparation -- References -- Chapter 4 Water Characteristics In Food Technologies -- 4.1. Introduction -- 4.2. Viscosity -- 4.3. Surface Tension -- 4.4. The Solubility of Materials In Water -- 4.5. Water Activity And Water Content -- 4.6. The Reaction of Water With Other Components of Food -- References -- Chapter 5 Characterization of Proteins -- 5.1. Introduction
5.2. Protein Characterization Methods -- 5.3. Protein Characterization Approaches -- 5.4. Protein Quantification -- 5.5. Protein Modification -- 5.6. Glycosylation -- 5.7. Protein Primary Structure -- 5.8. Impurity Characterization -- 5.9. Higher-Order Structure -- 5.10. Fluorescence -- References -- Chapter 6 Advanced Analysis of Carbohydrates In Foods -- 6.1. Introduction -- 6.2. Food Carbohydrates -- 6.3. Sample Preparation For Carbohydrates Analysis -- 6.4. Advanced Analysis of Food Carbohydrates -- References -- Chapter 7 Chemical Analysis of Lipids -- 7.1. Introduction
7.2. Properties of Lipids In Foods -- 7.3. Sample Selection And Preservation -- 7.4. Determination of Total Lipid Concentration -- 7.5. Determination of Lipid Composition -- 7.6. Methods Used For Analyzing Lipid Oxidation In Foods -- 7.7. Characterization Of Physicochemical Properties -- Reference -- Chapter 8 Enzymes In Food Analysis -- 8.1. Introduction -- 8.2. Proteins And Amino Acids -- 8.3. Sugars -- 8.4. Alcohol -- 8.5. Cholesterol -- 8.6. Antioxidants -- References -- Index -- Back Cover
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Analysis.
Food -- Analysis.
Genre/Form Electronic books.
Other Form: Print version: Mustapure, Sujata Nagnath Analytical Chemistry of Foods Ashland : Arcler Press,c2020
ISBN 1774078198
9781774078198 (electronic bk.)