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9780471718178

Handbook of Food Analytical Chemistry, Volume 2 Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

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  • ISBN13:

    9780471718178

  • ISBN10:

    0471718173

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2004-12-27
  • Publisher: Wiley-Interscience
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Supplemental Materials

What is included with this book?

Summary

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

Author Biography

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.

Table of Contents

Preface ix
Foreword to Current Protocols in Food Analytical Chemistry xi
Contributors xii
Pigments and Colorants
1(216)
Anthocyanins
5(66)
Extraction, Isolation, and Purification of Anthocyanius
7(12)
Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy
19(14)
Separation and Characterization of Anthocyanins by HPLC
33(14)
Characterization of Anthocyanins by NMR
47(24)
Carotenoids
71(50)
Extraction, Isolation, and Purification of Carotenoids
73(8)
Detection and Measurement of Carotenoids by UV/VIS Spectrophotometry
81(10)
Chromatographic Techniques for Carotenoid Separation
91(16)
Mass Spectrometry of Carotenoids
107(14)
Miscellaneous Colorants
121(32)
Betalains
123(8)
Spectrophotometric and Reflectance Measurements of Pigments of Cooked and Cured Meats
131(8)
Measurement of Discoloration in Fresh Meat
139(14)
Chlorophylls
153(48)
Overview of Chlorophylls in Foods
155(10)
Extraction of Photosynthetic Tissues: Chlorophylls and Carotenoids
165(6)
Chlorophylls and Carotenoids: Measurement and Characterization by UV-VIS Spectroscopy
171(8)
Chromatographic Separation of Chlorophylls
179(12)
Mass Spectrometry of Chlorophylls
191(10)
Strategies for Measurement of Colors and Pigments
201(16)
Overview of Color Analysis
203(14)
Flavors
217(146)
Smell Chemicals
223(118)
Direct Sampling
225(10)
Isolation and Concentration of Aroma Compounds
235(10)
Identification and Quantitation of Aroma Compounds
245(12)
Stereodifferentiation of Chiral Odorants Using High-Resolution Gas Chromatography
257(20)
Analysis of Citrus Oils
277(24)
Solid-Phase Microextraction for Flavor Analysis
301(12)
Simulation of Mouth Conditions for Flavor Analysis
313(16)
Gas Chromatography/Olfactometry
329(12)
Acid Tastants
341(22)
Titratable Activity of Acid Tastants
343(8)
Liquid Chromatography of Nonvolatile Acids
351(12)
Texture/Rheology
363(94)
Viscosity of Liquids, Solutions, and Fine Suspensions
367(28)
Overview of Viscosity and Its Characterization
369(6)
Measuring the Viscosity of Non-Newtonian Fluids
375(10)
Viscosity Determination of Pure Liquids, Solutions, and Serums Using Capillary Viscometry
385(6)
Measuring Consistency of Juices and Pastes
391(4)
Compressive Measurements of Solids and Semi-Solids
395(30)
General Compressive Measurements
397(8)
Textural Measurements with Special Fixtures
405(12)
Texture Profile Analysis
417(8)
Viscoelasticity of Suspensions and Gels
425(32)
Dynamic or Oscillatory Testing of Complex Fluids
427(12)
Measurement of Gel Rheology: Dynamic Tests
439(10)
Creep and Stress Relaxation: Step-Change Experiments
449(8)
Bioactive Food Components
457(80)
Polyphenolics
461(2)
Determination of Total Phenolics
463(8)
Extraction and Isolation of Polyphenolics
471(12)
HPLC Separation of Polyphenolics
483(16)
Proanthocyanidins: Extraction, Purification, and Determination of Subunit Composition by HPLC
499(12)
Identification of Flavonol Glycosides Using MALDI-MS
511(8)
Analysis of Isoflavones in Soy Foods
519(18)
APPENDICES AND INDEXES
Appendices
537(26)
A.1 Abbreviations and Useful Data
539(4)
A Abbreviations Used in This Manual
539(4)
A.2 Laboratory Stock Solutions, Equipment, and Guidelines
543(12)
A Common Buffers and Stock Solutions
543(8)
B Laboratory Safety
551(2)
C Standard Laboratory Equipment
553(2)
A.3 Commonly Used Techniques
555(8)
A Introduction to Mass Spectrometry for Food Chemistry
555(8)
Suppliers Appendix 563(34)
Index 597

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