{"product_id":"food-chemistry-9781071646779","title":"Food Chemistry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp class=\"MsoNormal\" style=\"line-height: normal;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003eAnalytical methods to assess moisture in foods.- Water activity\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US;\"\u003e.- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003eExtraction and total lipid quantification\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Noto Serif CJK SC'; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN;\"\u003e.- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003eIdentification and quantification of fatty acids in meat and fish.- Analysis of food sterols by gas chromatography.- \u003cspan class=\"jlqj4b\"\u003eAnalysis of sterols oxidation products (SOPs) in food, by gas chromatography.- \u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"PT-BR\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';\"\u003eTotal Protein.- \u003c\/span\u003e\u003cspan lang=\"PT-BR\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif;\"\u003eQuantitation of amine in food proteins and hydrolyzed proteins using \u003cem\u003eortho\u003c\/em\u003e- phthalaldehyde .- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003eAnalysis of free and total amino acid and biogenic amines by Liquid Injection Gas Chromatography (LI-GC).- Techno-Functional Properties of Proteins.- \u003c\/span\u003e\u003cspan lang=\"EN-GB\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-GB;\"\u003eCarbohydrates Analysis by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detector (HPAEC-PAD).- \u003c\/span\u003e\u003cspan lang=\"PT-BR\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';\"\u003eDetermination of the dietary fiber.- Starch method in \u003c\/span\u003e\u003cspan lang=\"PT-BR\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';\"\u003efoods: Total starch determination\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US;\"\u003e.- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003eAnalysis of Advanced Glycation End Products (AGEs)\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US;\"\u003e.- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003eAnalysis of \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: SimSun; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN;\"\u003evitamin D\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003e and its respective vitamers by liquid chromatography with triple quadrupole mass spectrometry.- \u003c\/span\u003e\u003cspan lang=\"PT-BR\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif;\"\u003eTocopherol Analysis In Animal Tissues.- Vitamin C\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN;\"\u003e.- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; color: black; mso-themecolor: text1; mso-ansi-language: EN-US;\"\u003eAnalysis of thiamin and its respective vitamers by high performance liquid chromatography\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Calibri; color: black; mso-themecolor: text1; mso-ansi-language: EN-US; mso-fareast-language: EN-US;\"\u003e.- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; color: black; mso-themecolor: text1; mso-ansi-language: EN-US;\"\u003eAnalysis of riboflavin and its respective vitamers by high performance liquid chromatography.- \u003c\/span\u003e\u003cspan lang=\"PT-BR\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif;\"\u003eBasic protocols in biotin analysis\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN;\"\u003e.- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003eAnalysis of \u003c\/span\u003e\u003cspan lang=\"UK\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: UK; mso-fareast-language: RU;\"\u003epantothenate\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003e by high performance liquid chromatography\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Calibri; mso-ansi-language: EN-US; mso-fareast-language: EN-US;\"\u003e.- \u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-US;\"\u003eAnalysis 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\u003c\/span\u003e\u003cspan lang=\"PT-BR\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif;\"\u003e.- \u003c\/span\u003e\u003cspan lang=\"ES-CR\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: ES-CR;\"\u003eBetalains: Chemistry and Analysis.- \u003c\/span\u003e\u003cspan lang=\"EN-GB\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-GB; mso-fareast-language: EN-US;\"\u003eAnalysis of Chlorophyll Pigments in Food Sources.- \u003c\/span\u003e\u003cspan lang=\"EN-GB\" style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-GB;\"\u003eAnalysis of volatile compounds: Quantification with gas chromatography flame ionisation detector and profiling with gas chromatography mass spectroscopy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Humana","offers":[{"title":"Default Title","offer_id":53186416705879,"sku":"9781071646779","price":161.99,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/food-chemistry-9781071646779","provider":"Book Curl","version":"1.0","type":"link"}