Instrumental Analysis of Food V2

Contributors

Preface

Contents of Volume I

Food Safety: Interface Between Legal Requirements and Analytical Possibilities

Analysis of Carbonates and Bicarbonates in Bottled Water by Autotitralizer

Rapid Analysis of Organic Matters in Bottled Water by Infrared Spectroscopy

Application of Direct Mass Spectrometry for Rapid Analysis of Organics in Water Beverages

Formation of Pouchong Tea Aroma During Withering Process

Water Sorption of Coffee Solubles by Inverse Gas Chromatography

Chemical Studies on Tropical Fruits

Volatile Components Modifications During Heat Treatment of Fruit Juices

Analytical Procedures for Evaluating Aqueous Citrus Essences

Spectrophotometric and Spectrofluorometric Characterization of Orange Juices and Related Products

Flavor Characteristics of the Components of Orange Blossom Citrus Aurantium

Application of Multivariate Analysis to Capillary GC Profiles: Comparison of the Volatile Fraction in Processed Orange Juices

Quantitative Headspace Analysis of Selected Compounds in Equilibrium with Orange Juice

Extrusion Cooking of High Viscosity, Thin Boiling, and Thick Boiling Starches in a New Double Extrusion Process

Microstructure of Protein Gels in Relation to Their Rheological Properties

The Influence of the Interaction of Mono- and Diglycerides with Milk Proteins on the Rheology and Stability of Food Emulsions

Analysis of Dried Milk and Cheese Powders by Near-Infrared Reflectance Spectroscopy

Bovine, Caprine, and Human Milk Xanthine Oxidases: Isolation, Purification, and Characterization

Introduction to Wines and Spirits Section

Glass Capillary Gas Chromatography in the Wine and Spirit Industry

Instrumental Neutron Activation Analysis of Aluminum, Calcium, Magnesium, and Vanadium in Greek Wines

Application of Pattern Recognition Techniques in the Differentiation of Wines

A Study of Nitrogen Fertilization and Fruit Maturity as an Approach for Obtaining the Analytical Profiles of Wines and Wine Grapes

Analysis of the Flavors in Aged Sake

The Determination of Volatile Phenols in Rum and Brandy by GC and LC

Application of GC and HPLC in the Predictive Quality Evaluation of Wines

Capillary-Chromatographic Investigations on Various Grape Varieties

Dimethyl Dicarbonate as a Beverage Preservative

Contamination Assessment of Coffee Seeds After Accidental Spillage of Lead-Acid Battery Contents—A Case Study

Analytical Instrumentation in Measurement and Assessment of Quality Parameters in Cereals and Their Products

Simultaneous Determination of Lead and Cadmium in Sodium Chloride by Some Techniques of Anodic Stripping Voltammetry

Effects of Storage Duration of Fresh Asparagus on the Quality of the Resulting Canned Product

Index