The Resource Food Analysis Laboratory Manual, by S. Suzanne Nielsen, (electronic resource)

Food Analysis Laboratory Manual, by S. Suzanne Nielsen, (electronic resource)

Label
Food Analysis Laboratory Manual
Title
Food Analysis Laboratory Manual
Statement of responsibility
by S. Suzanne Nielsen
Creator
Contributor
Author
Provider
Subject
Language
eng
Summary
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 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
Member of
http://library.link/vocab/creatorName
Nielsen, S. Suzanne
Image bit depth
0
LC call number
TP248.65.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
SpringerLink
Series statement
Food Science Text Series,
http://library.link/vocab/subjectName
  • Chemistry
  • Spectrum analysis
  • Food
  • Chemical engineering
Label
Food Analysis Laboratory Manual, by S. Suzanne Nielsen, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Laboratory Standard Operating Procedures -- Preparation of Reagents and Buffers -- Dilution and Concentration Calculations -- Use of Statistics in Food Analysis -- Nutritional Labeling Using a Computer Program -- Accuracy and Precision Assessment -- High Performance Liquid Chromatography -- Gas Chromatography -- Mass Spectometry 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 -- Answers to Practice Problems
Dimensions
unknown
Edition
3rd ed. 2017.
Extent
XI, 249 p. 330 illus., 96 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319441276
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-44127-6
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-44127-6
Label
Food Analysis Laboratory Manual, by S. Suzanne Nielsen, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Laboratory Standard Operating Procedures -- Preparation of Reagents and Buffers -- Dilution and Concentration Calculations -- Use of Statistics in Food Analysis -- Nutritional Labeling Using a Computer Program -- Accuracy and Precision Assessment -- High Performance Liquid Chromatography -- Gas Chromatography -- Mass Spectometry 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 -- Answers to Practice Problems
Dimensions
unknown
Edition
3rd ed. 2017.
Extent
XI, 249 p. 330 illus., 96 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319441276
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-44127-6
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-44127-6

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