Description

Book Synopsis

Analytical methods to assess moisture in foods.- Water activity.- Extraction and total lipid quantification.- Identification and quantification of fatty acids in meat and fish.- Analysis of food sterols by gas chromatography.- Analysis of sterols oxidation products (SOPs) in food, by gas chromatography.- Total Protein.- Quantitation of amine in food proteins and hydrolyzed proteins using ortho- phthalaldehyde .- Analysis of free and total amino acid and biogenic amines by Liquid Injection Gas Chromatography (LI-GC).- Techno-Functional Properties of Proteins.- Carbohydrates Analysis by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detector (HPAEC-PAD).- Determination of the dietary fiber.- Starch method in foods: Total starch determination.- Analysis of Advanced Glycation End Products (AGEs).- Analysis of vitamin D and its respective vitamers by liquid chromatography with triple quadrupole mass spectrometry.- Tocopherol Analysis In Animal Tissues.- Vitamin C.- Analysis of thiamin and its respective vitamers by high performance liquid chromatography.- Analysis of riboflavin and its respective vitamers by high performance liquid chromatography.- Basic protocols in biotin analysis.- Analysis of pantothenate by high performance liquid chromatography.- Analysis of pyridoxine and its respective vitamers by high performance liquid chromatography.- Guidelines for the Carotenoid Analysis in Foods.- Analysis of anthocyanins: extraction, quantification and identification.- Betalains: Chemistry and Analysis.- Analysis of Chlorophyll Pigments in Food Sources.- Analysis of volatile compounds: Quantification with gas chromatography flame ionisation detector and profiling with gas chromatography mass spectroscopy.

Food Chemistry

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    A Hardback by Lilian Mariutti

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      Publisher: Humana
      Publication Date: 19/08/2025
      ISBN13: 9781071646779, 978-1071646779
      ISBN10:
      Also in:
      Food and beverage technology

      Description

      Book Synopsis

      Analytical methods to assess moisture in foods.- Water activity.- Extraction and total lipid quantification.- Identification and quantification of fatty acids in meat and fish.- Analysis of food sterols by gas chromatography.- Analysis of sterols oxidation products (SOPs) in food, by gas chromatography.- Total Protein.- Quantitation of amine in food proteins and hydrolyzed proteins using ortho- phthalaldehyde .- Analysis of free and total amino acid and biogenic amines by Liquid Injection Gas Chromatography (LI-GC).- Techno-Functional Properties of Proteins.- Carbohydrates Analysis by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detector (HPAEC-PAD).- Determination of the dietary fiber.- Starch method in foods: Total starch determination.- Analysis of Advanced Glycation End Products (AGEs).- Analysis of vitamin D and its respective vitamers by liquid chromatography with triple quadrupole mass spectrometry.- Tocopherol Analysis In Animal Tissues.- Vitamin C.- Analysis of thiamin and its respective vitamers by high performance liquid chromatography.- Analysis of riboflavin and its respective vitamers by high performance liquid chromatography.- Basic protocols in biotin analysis.- Analysis of pantothenate by high performance liquid chromatography.- Analysis of pyridoxine and its respective vitamers by high performance liquid chromatography.- Guidelines for the Carotenoid Analysis in Foods.- Analysis of anthocyanins: extraction, quantification and identification.- Betalains: Chemistry and Analysis.- Analysis of Chlorophyll Pigments in Food Sources.- Analysis of volatile compounds: Quantification with gas chromatography flame ionisation detector and profiling with gas chromatography mass spectroscopy.

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