Nielsen's Food Analysis (Record no. 60962)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04742nam a22005775i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-3-031-50643-7 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20251030112328.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240624s2024 sz | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9783031506437 |
| -- | 978-3-031-50643-7 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-3-031-50643-7 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX541-549 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | PNF |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012010 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | PND |
| Source | thema |
| 245 10 - TITLE STATEMENT | |
| Title | Nielsen's Food Analysis |
| Medium | [electronic resource] / |
| Statement of responsibility, etc. | edited by B. Pam Ismail, S. Suzanne Nielsen. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 6th ed. 2024. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Cham : |
| Name of producer, publisher, distributor, manufacturer | Springer International Publishing : |
| -- | Imprint: Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2024. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | XXIII, 614 p. 308 illus., 101 illus. in color. |
| Other physical details | online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS | |
| File type | text file |
| Encoding format | |
| Source | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Food Science Text Series, |
| International Standard Serial Number | 2214-7799 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part I. General Information -- 1. Introduction to Food Analysis -- 2. United States Government Regulations and International Standards Related to Food Analysis -- 3. Nutrition Labeling -- 4. Evaluation of Analytical Data -- 5. Sampling and Sample Preparation -- Part II. Spectroscopy and Mass Spectrometry -- 6. Basic Principles of Spectroscopy -- 7. Ultraviolet, Visible, and Fluorescence Spectroscopy -- 8. Infrared and Raman Spectroscopy -- 9. Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- 10. Nuclear Magnetic Resonance -- 11. Mass Spectrometry -- Part III. Chromatography -- 12. Basic Principles of Chromatography -- 13. High Performance Liquid Chromatography -- 14. Gas Chromatography -- Part IV. Compositional Analysis of Foods -- 15. Moisture and Total Solids Analysis -- 16. Ash Analysis -- 17. Fat Analysis -- 18. Protein Analysis -- 19. Carbohydrate Analysis -- 20. Vitamin Analysis -- 21. Traditional Methods for Mineral Analysis -- Part V. Chemical Characterization and Associated Assays -- 22. pH and Titratable Acidity -- 23. Fat Characterization -- 24. Protein Separation and Characterization Procedures -- 25. Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- 26. Application of Enzymes in Food Analysis -- 27. Immunoassays -- 28. Determination of Oxygen Demand -- Part VI. Analysis of Physical Properties of Foods -- 29. Rheological Principles for Food Analysis -- 30. Thermal Analysis -- 31. Color Analysis -- 32. Food Microstructure Techniques -- Part VII. Analysis of Objectionable Matter and Constituents -- 33. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern -- 34. Analysis for Extraneous Matter -- 35. Food Forensic Investigation. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry. General information chapters on regulations, labeling sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern. Methods of analysis cover information on the basic principles, advantages, limitations, and applications. The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques. Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| General subdivision | Analysis. |
| 9 (RLIN) | 70753 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 65012 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 69610 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 69373 |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 73817 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 65012 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 69611 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 69375 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ismail, B. Pam. |
| Relator term | editor. |
| Relator code | edt |
| -- | http://id.loc.gov/vocabulary/relators/edt |
| 9 (RLIN) | 78985 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nielsen, S. Suzanne. |
| Relator term | editor. |
| Relator code | edt |
| -- | http://id.loc.gov/vocabulary/relators/edt |
| 9 (RLIN) | 78986 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer Nature eBook |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9783031506420 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9783031506444 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Food Science Text Series, |
| International Standard Serial Number | 2214-7799 |
| 9 (RLIN) | 29064 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1007/978-3-031-50643-7">https://doi.org/10.1007/978-3-031-50643-7</a> |
| 912 ## - | |
| -- | ZDB-2-CMS |
| 912 ## - | |
| -- | ZDB-2-SXC |
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