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001 978-3-031-44970-3
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020 _a9783031449703
_9978-3-031-44970-3
024 7 _a10.1007/978-3-031-44970-3
_2doi
050 4 _aTX541-549
072 7 _aPNF
_2bicssc
072 7 _aTEC012010
_2bisacsh
072 7 _aPND
_2thema
245 1 0 _aNielsen's Food Analysis Laboratory Manual
_h[electronic resource] /
_cedited by B. Pam Ismail, S. Suzanne Nielsen.
250 _a4th ed. 2024.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2024.
300 _aXIII, 250 p. 42 illus., 19 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Science Text Series,
_x2214-7799
505 0 _aPart 1. Introductory Chapters -- Laboratory Standard Operating Procedures -- Reagents and Buffers -- Dilution and Concentration Calculations -- Statistics for Food Analysis -- Part 2. Laboratory Exercises -- Nutritional Labeling Using a Computer Program -- Accuracy and Precision Assessment -- Preparation of Solutions and Buffers -- High-Performance Liquid Chromatography -- Gas Chromatography -- Mass Spectometry with High Performance Liquid Chromatography -- Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopy Analysis -- Mid-Infrared Spectroscopy Analysis -- Moisture Content Determination -- Ash Content Determination -- Fat Content Determination -- Protein Nitrogen Determination -- Total Carbohydrate by Phenol-Sulfuric Acid Method -- Vitamin C Determination by Indophenol Method -- Water Hardness Testing by Complexometric Determination of Calcium -- Phosphorus Determination by Murphy-Riley Method -- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Proteins: Extraction, Quantitation, and Electrophoresis -- Glucose Determination by Enzyme Analysis -- Gliadin Detection by Immunoassay -- Rheological Measurements of Food Products -- Color Measurements of a Solid and Calculations of Color Specifications from Spectral -- Extraneous Matter Examination -- Food Forensics -- Part 3. Answers to Practice Problems -- Answers to Practice Problems in Chap. 2, Reagents and Buffers -- Answers to Practice Problems in Chap. 3, Dilutions and Concentrations -- Answers to Practice Problems in Chap. 4, Statistics for Food Analysis.
520 _aThis fourth edition laboratory manual was written to accompany Nielsen’s Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four introductory chapters that help prepare students for doing food analysis laboratory exercises. The 26 laboratory exercises in the manual cover 24 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
650 0 _aFood
_xAnalysis.
_970753
650 0 _aFood science.
_965012
650 0 _aChemistry, Technical.
_969610
650 0 _aSpectrum analysis.
_969373
650 1 4 _aFood Analysis.
_973817
650 2 4 _aFood Science.
_965012
650 2 4 _aIndustrial Chemistry.
_969611
650 2 4 _aSpectroscopy.
_969375
700 1 _aIsmail, B. Pam.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_978985
700 1 _aNielsen, S. Suzanne.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_978986
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031449697
776 0 8 _iPrinted edition:
_z9783031449710
830 0 _aFood Science Text Series,
_x2214-7799
_929064
856 4 0 _uhttps://doi.org/10.1007/978-3-031-44970-3
912 _aZDB-2-CMS
912 _aZDB-2-SXC
999 _c60855
_d60855