Instrumental Analysis of Food V2
Recent Progress
- 1st Edition - January 28, 1983
- Editor: George Charalambous
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 1 4 2 8 9 - 3
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 4 6 0 5 - 0
Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled… Read more
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Request a sales quoteInstrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled water by autotitralizer; application of direct mass spectrometry for rapid analysis of organics in water beverages; and water sorption of coffee solubles by inverse gas chromatography. The flavor characteristics of the components of orange blossom Citrus aurantium; microstructure of protein gels in relation to their rheological properties; and glass capillary gas chromatography in the wine and spirit industry are also deliberated. This text likewise covers the analysis of the flavors in aged sake; determination of volatile phenols in rum and brandy by GC and LC; and capillary-chromatographic investigations on various grape varieties. This publication is beneficial to food technologists and specialists interested in analyzing of beverages.
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
- No. of pages: 560
- Language: English
- Edition: 1
- Published: January 28, 1983
- Imprint: Academic Press
- Paperback ISBN: 9780124142893
- eBook ISBN: 9780323146050
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