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LEADER 00000cam a2200445Mi 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 bk.) 
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. 
260    Ashland :|bArcler Press,|c2020. 
300    1 online resource (254 p.) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
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. 
650  7 Food|xAnalysis.|2fast|0(OCoLC)fst00930460 
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 
948    |d20220127|cEBSCO|tEBSCOebooksacademic NEW 6019|lridw 
994    92|bRID