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Food Analysis Laboratory Manual - 2nd ed

S S Nielsen 
Springer  2010  



Spiral bound  177 pp  ISBN 9781441914620      £45.00
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, 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.

Contents

Preface and Acknowledgments vii
Notes on Calculations of Concentration ix

1 Nutrition Labeling Using a Computer Program
A Preparing Nutrition Labels for Sample Yogurt Formulas, B Adding New Ingredients to a Formula and Determining How They Influence the Nutrition Label, C An Example of Reverse Engineering in Product Development

2 Assessment of Accuracy and Precision

3 Determination of Moisture Content
A Forced Draft Oven, B Vacuum Oven, C Microwave Drying Oven, D Rapid Moisture Analyzer, E Toluene Distillation, F Karl Fischer, G Near Infrared Analyzer

4 Determination of Fat Content
A Soxhlet Method, B Goldfish Method, C Mojonnier Method , D Babcock Method

5 Protein Nitrogen Determination
A Kjeldahl Nitrogen Method, B Nitrogen Combustion Method, 6 Phenol-Sulfuric Acid Method for Total Carbohydrates, 7 Vitamin C Determination by Indophenol Method

8 Complexometric Determination of Calcium
A EDTA Titrimetric Method for Testing Hardness of Water, B Test Strips for Water Hardness

9 Iron Determination in Meat Using Ferrozine Assay

10 Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips
A Ion Selective Electrodes, B Mohr Titration, C Quantab€ Test Strips

11 Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Atomic Emission Spectroscopy

12 Standard Solutions and Titratable Acidity
A Preparation and Standardization of Base and Acid Solutions, B Titratable Acidity and pH

13 Fat Characterization
A Saponification Value, B Iodine Value, C Free Fatty Acid Value, D Peroxide Value, E Thin-Layer Chromatography Separation of Simple Lipids

14 Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis

15 Enzyme Analysis to Determine Glucose Content

16 Gliadin Detection in Food by Immunoassay
17 Examination of Foods for Extraneous Materials
A Extraneous Matter in Soft Cheese, B Extraneous Matter in Jam, C Extraneous Matter in Infant Food, D Extraneous Matter in Potato Chips, E Extraneous Matter in Citrus Juice

18 High Performance Liquid Chromatography
A Determination of Caffeine in Beverages by HPLC, B Solid-Phase Extraction and HPLC Analysis of Anthocyanidins from Fruits and Vegetables

19 Gas Chromatography
A Determination of Methanol and Higher Alcohols In Wine by Gas Chromatography, B Preparation of Fatty Acid Methyl Esters (FAMEs), and Determination of Fatty Acid Profile of Oils by Gas Chromatography

20 Viscosity Measurement Using a Brookfield Viscometer

21 Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra

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Springer : analytical methods : chemistry : food & beverage products : handbooks : laboratory techniques : spectroscopy

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