Handbook of Food Analytical Chemistry, Volume 2

Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid (Herausgeber)

Buch | Hardcover

624 Seiten

2004
Wiley-Interscience (Verlag)
978-0-471-71817-8 (ISBN)

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Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.

Provides detailed reports on experimental procedures
Includes sections on background theory and troubleshooting
Emphasizes effective, state-of-the art methodology, written by recognized experts in the field
Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.

VOLUME 2. Preface.

Foreword to Current Protocols in Food Analytical Chemistry.

Contributors.

F: PIGMENTS AND COLORANTS.

F1. Anthocyanins.

F2. Carotenoids.

F3. Miscellaneous Colorants.

F4. Chlorophylls.

F5. Strategies for Measurement of Colors and Pigments.

G: FLAVORS.

G1. Smell Chemicals.

G2. Acid Tastants.

H: TEXTURE/RHEOLOGY.

H1. Viscosity of Liquids, Solutions, and Fine Suspensions.

H2. Compressive Measurement of Solids and Semi-Solids.

H3. Viscoelasticity of Suspensions and Gels.

I: Bioactive Food Components.

I1. Polyphenolics.

APPENDICES AND INDEXES.

A1. Abbreviations and Useful Data.

A2. Laboratory Stock Solutions, Equipment, and Guidelines.

A3. Commonly Used techniques

Suppliers Appendix.

Index.

Erscheint lt. Verlag	27.12.2004
Reihe/Serie	Handbook of Food Analytical Chemistry. Volumes 1 and 2 ; 2 \| 1.20
Sprache	englisch
Maße	211 x 274 mm
Gewicht	1580 g
Themenwelt	Naturwissenschaften ► Chemie
	Technik ► Lebensmitteltechnologie
	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	0-471-71817-3 / 0471718173
ISBN-13	978-0-471-71817-8 / 9780471718178
Zustand	Neuware