S. Suzanne Nielsen – Food Analysis Laboratory Manual (2017)

Автор: S. Suzanne Nielsen
Название книги: Food Analysis Laboratory Manual
Формат: PDF
Тема: Пищевая промышленность, Технохимический контроль на предприятиях пищевой промышленности, Лабораторный анализ продуктов
Страницы: 242
Качество: Изначально компьютерное, E-book

This laboratory manual was written to accompany the textbook, Food Analysis, fifth edition. The laboratory exercises are tied closely to the text and cover 21 of the 35 chapters in the textbook. Compared to the second edition of this laboratory manual, this third edition contains four introductory chapters with basic information that compliments both the textbook chapters and the laboratory exercises (as described below). Three of the introductory chapters include example problems and their solutions, plus additional practice problems at the end of the chapter (with answers at the end of the laboratory manual).
This third edition also contains three new laboratory exercises, and previous experiments have been updated and corrected as appropriate. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals (with CAS number and hazards), reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and resource materials.

Introductory Chapters
Laboratory Standard Operating Procedures
Preparation of Reagents and Buffers
Dilutions and Concentrations
Statistics for Food Analysis
Laboratory Exercises
Nutrition Labeling Using a Computer Program
Accuracy and Precision Assessment
High-Performance Liquid Chromatography
Gas Chromatography
Mass Spectrometry with High-Performance Liquid Chromatography
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
Iron Determination by Ferrozine Method
Sodium Determination Using Ion-Selective Electrodes, Mohr Titration, and Test Strips
Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy
Standard Solutions and Titratable Acidity
Fat Characterization
Proteins: Extraction, Quantitation, and Electrophoresis
Glucose Determination by Enzyme Analysis
Gliadin Detection by Immunoassay
Viscosity Measurements of Fluid Food Products
CIE Color Specifications Calculated from Reflectance or Transmittance Spectra
Extraneous Matter Examination