Methods in Food Analysis: Applied to Plant Products

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Elsevier, Dec 2, 2012 - Technology & Engineering - 534 pages
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Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products. The book explains the suitability and limitations of the analytical procedures used for food products, from polarimetry and saccharimetry to colorimetry, spectrophotometry, viscosimetry, acidimetry, and alcoholometry. This volume is organized into 20 chapters and begins with an overview of sampling and preparation and preservation of sample. Under the physical methods, the principles of the more common procedures are discussed together with their application to the analysis of fruit and vegetable products. A brief account of the nature of the products is included. In presenting the chemical methods, the salient chemical properties of the constituent are first considered, focusing on those properties used in analysis, which is then followed by an outline of the chemistry of several of the available methods. Finally a detailed description of one of the methods, usually as applied to fruit and vegetable products, is explained. Some references to microanalytical, bioassay and bacteriological procedures are made. This book is intended for food technologists, chemists, and manufacturers; students; and researchers involved in quantitative analyses; organic and inorganic chemistry; and bacteriology.
 

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Contents

Chapter I Introduction
1
Chapter II Statistical Analysis Errors Expression of Results
13
Preparation of Samples for Analysis Preservation of Sample
29
Chapter IV Moisture Content and Total Solids
47
Chapter V Ash Content and Ashing Procedures
87
Chapter VI Extraction Methods and Separation Processes
115
Chapter VII Densimetric Methods
157
Chapter VIII Refractometric Methods
183
Chapter XII pH and Buffer Capacity
281
Chapter XIII Viscosimetric and Other Physical Methods
305
Chapter XIV Acidimetry
337
Chapter XV Alcoholometry
379
Reducing Sugars
405
Sucrose and Starch
437
Chapter XVIII Pectins and Pentosans
453
Chapter XIX Tannins
471

Chapter XI Polarimetry and Saccharimetry
203
Chapter X Colorimetry and Spectrophotometry
219
Chapter XI Potentiometric and Related Methods
255
Chapter XX Organic Nitrogenous Compounds
483
Index
513
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