Author: Robert Waters DeanPublisher:
ISBN:
Category :
Languages : en
Pages : 272
Book Description
A Spectrophotometric Reflectance Method for Determining the Chemical Nature of Myoglobin Pigment in Fresh Beef
Author: Robert Waters DeanNuclear Science Abstracts
Author: Dissertation Abstracts
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1112
Book Description
Dissertation Abstracts International
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1248
Book Description
Commercial Fisheries Abstracts
Author: Handbook of Food Analysis: Physical characterization and nutrient analysis
Author: Leo M. L. NolletPublisher: CRC Press
ISBN: 9780824750367
Category : Technology & Engineering
Languages : en
Pages : 912
Book Description
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
Handbook of Analysis of Edible Animal By-Products
Author: Leo M.L. NolletPublisher: CRC Press
ISBN: 1439803609
Category : Technology & Engineering
Languages : en
Pages : 474
Book Description
Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Regardless of the final product’s destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional and sensory quality as well as safety. Providing a full overview of the analytical tools currently available, the Handbook of Analysis of Edible Animal By-Products examines the role and use of the main techniques and methodologies used worldwide for the analysis of animal by-products. Divided into four parts, this unique handbook covers the chemistry and biochemistry involved in the fundamentals of the field and considers the technological quality, nutritional quality, and safety required to produce a viable product. Beginning with an introduction to the chemical and biochemical compounds of animal by-products, the book details the use and detection of food-grade proteins, rendered fats, and cholesterol. It discusses how to determine oxidation in edible by-products, measurement of color in these products, and the analysis of nutritional aspects such as essential amino acids, fatty acids, vitamins, minerals, and trace elements. The latter portion of the book deals with safety parameters, particularly the analytical tools for the detection of pathogens, toxins, and chemical toxic compounds usually found in muscle foods. Specific chapters highlight the detection of tissues typically found in animal by-products, such as neuronal tissues, non-muscle tissues, and bone fragments.
Handbook of Food Analytical Chemistry, Volume 1
Author: Ronald E. WrolstadPublisher: John Wiley & Sons
ISBN: 0471709093
Category : Science
Languages : en
Pages : 1397
Book Description
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
Handbook of Food Analysis - Two Volume Set
Author: Leo M.L. NolletPublisher: CRC Press
ISBN: 1482297841
Category : Science
Languages : en
Pages : 1530
Book Description
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Comprehensive Dissertation Index, 1861-1972: Health and environmental sciences
Author: Xerox University MicrofilmsPublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1060
Book Description