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EB

EB

Third edition.

Boca Raton, Florida : CRC Press, [2015]

1 online zdroj

ISBN 9781482297843 (e-book : PDF)

ISBN !9781466556546 (chyb.) (hardback)

Tištěná verze : ISBN 9781466556546

part Section I Physical and Sensory Properties -- chapter 1 Color Measurements of Muscle-Based and Dairy Foods / Laurent Dufosse -- chapter 2 Rheological Properties of Food / Peter Fischer -- chapter 3 Thermal Properties Measurement of Foods / Mohammad Shafiur Rahman -- chapter 4 Flavor / Barbara dAcampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello -- chapter 5 An Introduction to Sensory Evaluation Techniques / Betina Piqueras-Fiszman, Gaston Ares, and Paula Varela Tomasco -- chapter 6 Perceptual Processes in Food Evaluation / Betina Piqueras-Fiszman -- chapter 7 Moisture and Water-Holding Capacity / Karl O. Honikel -- part Section II Additives, Adulteration, and Traceability -- chapter 8 Synthetic Colorants / M. Beatriz A. Gloria and Christian Fernandes -- chapter 9 Preservatives / Constantinos K. Zacharis -- chapter 10 Analysis of Synthetic Food Antioxidants / Agustina Guiberteau Cabanillas --

chapter 11 Intense Sweeteners / Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis -- chapter 12 Food Adulterations / Romy Vasquez-Villanueva, Elena Dominguez-Vega, Cristina Montealegre, M. Concepcion Garcia, and M. Luisa Marina -- chapter 13 Food Traceability / Gregory S. Bennet -- part Section III Nutritional Analysis -- chapter 14 Analytical Methods for Determination of Moisture and Ash in Foodstuffs / Milica Pojic -- chapter 15 Amino Acids / M-Concepcion Aristoy -- chapter 16 Peptides / P. Puchalska -- chapter 17 Proteins / Marion L. Greaser -- chapter 18 Proteomics and Food Analysis: Principles, Techniques, and Applications / Carmen Pin~eiro -- chapter 19 Enzymes / Leo M.L. Nollet -- chapter 20 Fatty Acids / Rosario Zamora -- chapter 21 Neutral Lipids: Triacylglycerols / Leo M.L. Nollet -- chapter 22 Neutral Lipids: Unsaponifiable / R.B. Gomez-Coca, M.C. Perez-Camino, and W. Moreda --

chapter 23 Phospholipids / Jorge Ruiz, Trinidad Perez-Palacios, Antonio Silva, Nanna Viereck, and Teresa Antequera -- chapter 24 Carbohydrates and Starch / Miguel Peris-Tortajada -- chapter 25 Alcohols in Food and Beverages / Amanda Terol -- chapter 26 Fat-Soluble Vitamins / Monica Scognamiglio, Brigida DAbrosca, Severina Pacifico, Marina Isidori, and Antonio Fiorentino -- chapter 27 Water-Soluble Vitamins / Isabel Odriozola-Serrano -- chapter 28 Organic Acids / Serkan Selli -- chapter 29 Organic Bases / Marco Bobba, Valentina Gianotti, Fabio Gosetti, Marcello Manfredi, Emilio Marengo, Eleonora Mazzucco, and Elisa Robotti -- chapter 30 Phenolic Compounds / Evaristo Ballesteros Tribaldo -- chapter 31 Aroma Compounds / Stephen Elmore -- chapter 32 Inorganic Nutrients / Amparo Alegria, A. Cilla, Rosaura Farre, and M.J. Lagarda -- chapter 33 Dietary Fiber / John A. Monro -- chapter 34 Pigments / Montserrat Cortina-Puig --

chapter Contents of Volume II -- chapter Preface -- chapter Acknowledgments -- chapter Editors -- chapter Contributors to Volume II -- part Section IV Residues and Other Food Components -- chapter 1 Mycotoxin Analysis in Poultry and Processed Meats -- chapter 2 Phycotoxins: Methods of Detection -- chapter 3 Antibacterials -- chapter 4 Growth Promoters -- chapter 5 Urea Pesticide Residues in Food -- chapter 6 Organochlorine Pesticide Residues in Food -- chapter 7 Determination of Carbamate Pesticides in Foods -- chapter 8 Analysis of Organophosphorus Insecticides in Foods -- chapter 9 Fungicide Residues -- chapter 10 Herbicide Residues -- chapter 11 Packaging Residues -- chapter 12 Allergens -- chapter 13 Risk Management of Polychlorinated Dibenzodioxins, Dibenzofurans, and Biphenyls in Food in the European Union: A Historical View -- chapter 14 Nitrosamines -- chapter 15 Bioactive Amines -- chapter 16 Polycyclic Aromatic Hydrocarbons --

chapter 17 Metals -- chapter 18 Genetically Modified Organisms in Food -- chapter 19 Thermal Analysis and DSCFTIR Microspectroscopy -- chapter 20 Methods of Detection of Irradiated Foodstuffs and Relative Products -- chapter 21 Radionuclide Concentrations in Food -- part Section V Methods, Techniques, and Instruments -- chapter 22 Sample Preparation and Extraction Techniques -- chapter 23 Chemometrics -- chapter 24 High-Performance Liquid Chromatography: An Established Separation Technique in Food Chemistry -- chapter 25 Gas Chromatography -- chapter 26 Capillary Electrophoresis in Food Analyses -- chapter 27 Isoelectric Focusing, Gel Electrophoresis, and Western Blot -- chapter 28 Differential Scanning Calorimetry -- chapter 29 Nanoscale Systems -- chapter 30 Biosensors in Food Analysis -- chapter 31 UVVisible Absorption, Fluorescence, and Chemiluminescence Spectroscopy --

chapter 32 Vibrational Spectroscopy Methods for Rapid Control of AgroFood Products -- chapter 33 Atomic Absorption Spectroscopy and Inductively Coupled Plasma Mass Spectrometry -- chapter 34 Mass Spectrometry -- chapter 35 NMR Spectroscopy -- chapter 36 Ultrasound Analysis.

001478445

(OCoLC)921135110