|  | Wrolstad, Ronald E. / Decker, Eric A. / Schwartz, Steven J. / Sporns, Peter
Handbook of Food Analytical Chemistry
Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates
 1. Auflage Januar 2005
195,- Euro
2005. 784 Seiten, Hardcover
- Handbuch/Nachschlagewerk -
ISBN 978-0-471-66378-2 - John Wiley & Sons
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This book is a must-have reference for anyone dealing with food analysis. Scientists who actually perform the respective analyses on a day-to-day basis write the food analysis procedures. Detailed descriptions, background information and troubleshooting sections assist users in preparing their own laboratory analytical procedures with an understanding of the utility and limitations of each procedure.
Aus dem Inhalt
Foreword.
Preface.
Contributors.
A. Water.
A.1 Gravimetric Measurements of Water.
A.2 Vapor Pressure Measurements of Water.
B. Proteins.
B.1 Measurement of Protein Content.
B.2 Biochemical Compositional Analyses of Proteins.
B.3 Characterization of Proteins.
B.4 Purification of Proteins.
B.5 Functionality of Proteins.
C. Enzymes.
C.1 Strategies for Enzymes Activity Measurements.
C.2 Proteolytic Enzymes.
C.3 Lipolytic Enzymes.
C.4 Oxidoreductases.
D. Lipids.
D.1 Lipid Composition.
D.2 Lipid Oxidation/Stability.
D.3 Physical Properties of Lipids.
E. Carbohydrates.
E.1 Mono- and Oligosaccharides.
E.2 Starch and Starch Derivatives.
E.3 Cell Wall Polysaccharides.
Index.
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