rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food Analysis Laboratory Manual
  name:
    name part: Nielsen, S. Suzanne.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: xxu
    date issued: 2010
    edition: Second Edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: IX, 177 p. 8 illus. online resource.
  abstract: This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, 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. .
  table of contents: Nutrition Labeling Using a Computer Program -- Assessment of Accuracy and Precision -- Determination of Moisture Content -- Determination of Fat Content -- Protein Nitrogen Determination -- Phenol-Sulfuric Acid Method for Total Carbohydrates -- Vitamin C Determination by Indophenol Method -- Complexometric Determination of Calcium -- Iron Determination in Meat Using Ferrozine Assay -- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips -- Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Atomic Emission Spectroscopy -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis -- Enzyme Analysis to Determine Glucose Content -- Gliadin Detection in Food by Immunoassay -- Examination of Foods for Extraneous Materials -- High Performance Liquid Chromatography -- Gas Chromatography -- Viscosity Measurement Using a Brookfield Viscometer -- Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra.
  note: edited by S. Suzanne Nielsen.
  subject:
    topic: Chemistry
  subject:
    topic: Spectroscopy
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Chemical engineering
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Industrial Chemistry/Chemical Engineering
  subject:
    topic: Spectroscopy/Spectrometry
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: Food Science Texts Series
  identifier: 9781441914637
  identifier: http://dx.doi.org/10.1007/978-1-4419-1463-7
  record info:
    record creation date: 100327
    record change date: 20151103124658.0
    record identifier: 978-1-4419-1463-7