LEADER 00000cam a2200505Mi 4500 001 on1228044041 003 OCoLC 005 20220114043859.0 006 m o d 007 cr cnu---unuuu 008 201226s2020 xx o ||| 0 eng d 020 1774078198 020 9781774078198|q(electronic book) 035 (OCoLC)1228044041 040 EBLCP|beng|erda|cEBLCP|dYDXIT|dUKAHL|dOCLCF|dN$T 049 RIDW 050 4 TX541|b.M87 2020 082 04 664.07|223 090 TX541|b.M87 2020 100 1 Mustapure, Sujata Nagnath. 245 10 Analytical Chemistry of Foods. 264 1 Ashland :|bArcler Press,|c2020. 300 1 online resource (254 pages) 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 500 Description based upon print version of record. 505 0 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 505 8 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 505 8 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 505 8 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 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/ sh85050185 650 7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460 655 4 Electronic books. 776 08 |iPrint version:|aMustapure, Sujata Nagnath|tAnalytical Chemistry of Foods|dAshland : Arcler Press,c2020 856 40 |uhttps://rider.idm.oclc.org/login?url=https:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=2713646|zOnline ebook via EBSCO. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20220127|cEBSCO|tEBSCOebooksacademic NEW 6019|lridw 994 92|bRID