Physical Methods in Food Analysis
Sorozatcím: ACS Symposium Series; 1138;
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A termék adatai:
- Kiadó OUP USA
- Megjelenés dátuma 2014. március 6.
- ISBN 9780841228849
- Kötéstípus Keménykötés
- Terjedelem176 oldal
- Méret 230x162x17 mm
- Súly 412 g
- Nyelv angol
- Illusztrációk 72 and 8-page color insert 0
Kategóriák
Hosszú leírás:
A symposium titled "Physical Methods in Food Analysis" was presented at the Fall National Meeting of the American Chemical Society (ACS) in Philadelphia in August 2012. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry, Inc. (AGFD), which is in the forefront in the dissemination of knowledge about food chemistry. This book includes ten chapters based on the talks given at that symposium. Chapter 1 describes how poppy, cotton seed,
soybean, and canola seed oils can be examined with reverse phase high performance thin layer chromatography and viscosity measurements in an attempt to differentiate between them. Continuing with the theme of distinguishing between foods, Chapter 2 discusses the use of ultrahigh pressure liquid
chromatography accurate mass quadrupole time-of-flight mass spectrometry with electrospray ionization for analyzing flavonoid-based compounds in onions, for the purpose of varietal identification. Chapter 3 details
the use of high performance liquid chromatography-mass spectrometry for quality control and product standardization of the East Asian botanical jiaogulan. In Chapter 4, lanthanide-sensitized luminescence spectrometry is applied to detection of tetracyclines and fluoroquinolones in food. Chapter 5 shows how glycemic index may be determined for extruded grains blended with whey protein or cashew pulp. Polymethoxyflavones and derivatives, which occur in citrus fruits, are described in Chapter 6
along with chromatographic techniques for analyzing them. Chapter 7 discusses rheology as a method for looking at characteristics of bioplastics. The book wraps up with three chapters centering on color. Blue pigments, which are scarce in nature, are covered in Chapter 8 along with methods for
separating and identifying them. In Chapter 9, resonance Raman spectroscopy was used to identify blue and red forms of anthrocyanins in grapes at various pH levels. A description of color changes in polydiacetylene-based smart packaging, and Raman spectroscopic methods for measuring them, are found in Chapter 10.
Tartalomjegyzék:
Preface
1. High-Performance Thin Layer Chromatography and Raman Microscopy
of Cotton and Other Seed Oils
Ivan C. Lee, Adam Gamson, and Jonathan Mitchell
2. Nontargeted Unknown LC(ESI-)-Q/TOF MS Approaches for Food
Verification
Jihyun Lee, Jerry Zweigenbaum, and Alyson E. Mitchell
3. HPLC/MS Fingerprinting Techniques for Quality Control of Gynostemma
pentaphyllum (Thunb.) Makino Samples
Zhuohong Xie, Haiming Shi, and Liangli (Lucy) Yu
4. Lanthanide-Sensitized Luminescence Instrumentation and Methods for
Analysis of Tetracycline and Fluoroquinolone Residues in Foods
Guoying Chen, Qiongqiong Li, Guyu Liu, Feng Qin, and Yue Du
5. Estimating the Glycemic Potential of Extruded Food Materials
Charles I. Onwulata and Audrey E. Thomas-Gahring
6. Progress in Analyses of Citrus Flavonoids
Shiming Li, Chih-Yu Lo, and Chi-Tang Ho
7. Using Temperature Sweeps To Investigate Rheology of Bioplastics
Michael H. Tunick, Charles I. Onwulata, and Peter H. Cooke
8. Isolation and Characterization of Natural Blue Pigments from
Underexplored Sources
A. G. Newsome, B. T. Murphy, and R. B. van Breemen
9. Resonance Raman Study on the pH Dependence on Grape Anthocyanins
A. E. Burns, J-P. Mazauric, and V. Cheynier
10. Polydiacetylene-Based Smart Packaging
Sarah C. Hill, Yamin Htet, Jennifer Kauffman, Inyee Y. Han, Paul L. Dawson,
William T. Pennington, and Timothy W. Hanks
Editors' Biographies
Author Index
Subject Index
Physical Methods in Food Analysis
77 634 Ft
69 870 Ft
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17 194 Ft
15 474 Ft
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14 308 Ft
12 878 Ft
