Methods In Food Analysis Physical Chemical And Instrumental Methods Of Analysis 2 Ed
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Methods in Food Analysis: Physical, Chemical, and Instrumental Methods of Analysis
Statistical methods, sampling, and errors in analysis; Preparation of samples for analysis, storage and preservation of samples; expression of results; Moisture content and total solids; Ash content and ashing procedures; Extraction methods and separation processes; Densimetric methods; Refractometric methods; Polarimetry and saccharimetry; Colorimetry and spectrophotometry; Potentiometric and related methods; pH and buffer capacity; Viscosity, consistency, and texture. Conductivity measurements and gas analysis; Acidimetry; Alcoholometry; Monosaccharides; Oligosaccharides; Starch and dextrin; Pectin; The determination of total organic nitrogen; The analytical chemistry of the proteins, peptides, and amino acids; Tannins and related phenolics; Enzyme assay; Vitamin assay; Chemical preservatives and artificial sweeteners; Chemical indices of incipient decomposition and identity.
Source Book of Flavors
Author: Henry B. Heath
language: en
Publisher: Springer Science & Business Media
Release Date: 1981-09-15
Abstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; these include: the flavor industry; the flavor chemist; flavor research; flavor chemistry; food colorants; flavor manufacturing methods; application of flavor quality assurance; flavor legislation in the US and abroad; worldwide labeling regulations; and toxicology and consumer safety. Available data are provided on: natural flavoring materials (e.g., alliaceous and fruit flavors, herbs, spices, essential oils); 325 plant materials, principal essential oils, and organic chemicals used in flavorings; synthetic flavors; aromatics; GRAS flavorings; and 350 flavor formulations. A bibliography on flavoring materials which occur naturally or as a result of processing is included. The legalized exemption of certain food additives (including flavoring additives) from US tolerance requirements is highlighted separately. Over 3000 literaturereferences are provided throughout the material. (wz).