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
