2nd ed. Springer. 2010. 171 p.
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.
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
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.
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