Food Analysis Laboratory Manual

Authors:

ISBN: 978-1-4419-1462-0 (Print) 978-1-4419-1463-7 (Online)

Table of contents (21 chapters)

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  1. Front Matter

    Pages i-ix

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    Book Chapter

    Pages 1-7

    Nutrition Labeling Using a Computer Program

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    Book Chapter

    Pages 9-15

    Assessment of Accuracy and Precision

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    Pages 17-27

    Determination of Moisture Content

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    Pages 29-37

    Determination of Fat Content

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    Pages 39-45

    Protein Nitrogen Determination

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    Pages 47-53

    Phenol-Sulfuric Acid Method for Total Carbohydrates

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    Pages 55-60

    Vitamin C Determination by Indophenol Method

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    Pages 61-67

    Complexometric Determination of Calcium

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    Pages 69-73

    Iron Determination in Meat Using Ferrozine Assay

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    Pages 75-85

    Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips

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    Pages 87-93

    Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Atomic Emission Spectroscopy

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    Pages 95-102

    Standard Solutions and Titratable Acidity

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    Pages 103-113

    Fat Characterization

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    Pages 115-122

    Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis

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    Pages 123-128

    Enzyme Analysis to Determine Glucose Content

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    Pages 129-135

    Gliadin Detection in Food by Immunoassay

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    Pages 137-143

    Examination of Foods for Extraneous Materials

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    Pages 145-154

    High Performance Liquid Chromatography

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    Book Chapter

    Pages 155-164

    Gas Chromatography

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    Book Chapter

    Pages 165-169

    Viscosity Measurement Using a Brookfield Viscometer

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