Preface |
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ix | |
Foreword to Current Protocols in Food Analytical Chemistry |
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xi | |
Contributors |
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xii | |
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1 | (70) |
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Gravimetric Measurements of Water |
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5 | (30) |
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Gravimetric Determination of Water by Drying and Weighing |
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7 | (6) |
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13 | (4) |
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Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds) |
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17 | (12) |
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Traditional Indirect Methods for Estimation of Water Content: Measurement of Brix |
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29 | (6) |
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Vapor Pressure Measurements of Water |
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35 | (36) |
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Factors to Consider When Estimating Water Vapor Pressure |
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37 | (4) |
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Dew-Point Method for the Determination of Water Activity |
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41 | (10) |
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Measurement of Water Activity Using Isopiestic Method |
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51 | (10) |
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Direct Manometric Determination of Vapor Pressure |
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61 | (6) |
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Measurement of Water Activity by Electronic Sensors |
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67 | (4) |
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71 | (254) |
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Measurement of Protein Content |
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73 | (50) |
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The Colorimetric Detection and Quantitation of Total Protein |
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77 | (28) |
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Determination of Total Nitrogen |
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105 | (10) |
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Spectrophotometric Determination of Protein Concentration |
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115 | (8) |
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Biochemical Compositional Analyses of Proteins |
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123 | (32) |
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Analyses of Protein Quality |
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125 | (16) |
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Evaluation of the Progress of Protein Hydrolysis |
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141 | (14) |
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Characterization of Proteins |
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155 | (112) |
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157 | (28) |
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Electroblotting from Polyacrylamide Gels |
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185 | (14) |
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Detection of Proteins on Blot Membranes |
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199 | (8) |
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207 | (12) |
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Determining the CD Spectrum of a Protein |
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219 | (26) |
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Determining the Fluorescence Spectrum of a Protein |
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245 | (22) |
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267 | (22) |
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Overview of Protein Purification and Characterization |
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269 | (10) |
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Overview of Conventional Chromatography |
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279 | (10) |
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Functionality of Proteins |
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289 | (36) |
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Measurement of Functional Properties: Overview of Protein Functionality Testing |
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291 | (10) |
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Measurement of Protein Hydrophobicity |
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301 | (14) |
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Water Retention Properties of Solid Foods |
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315 | (10) |
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325 | (94) |
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Strategies for Enzyme Activity Measurements |
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329 | (20) |
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Expression and Measurement of Enzyme Activity |
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331 | (4) |
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Detecting Enzyme Activity: A Case Study of Polygalacturonase |
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335 | (14) |
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349 | (20) |
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Activity Measurements of Proteinases Using Synthetic Substrates |
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351 | (8) |
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Peptidase Activity Assays Using Protein Substrates |
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359 | (10) |
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369 | (16) |
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371 | (14) |
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385 | (34) |
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Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase) |
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387 | (16) |
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Analysis of Lipoxygenase Activity and Products |
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403 | (16) |
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419 | (228) |
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423 | (90) |
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Extraction and Measurement of Total Lipids |
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425 | (12) |
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Analysis of Fatty Acids in Food Lipids |
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437 | (16) |
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453 | (14) |
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467 | (12) |
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Analysis of Tocopherols and Tocotrienols |
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479 | (12) |
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Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection |
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491 | (14) |
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Infrared Spectroscopic Determination of Total Trans Fatty Acids |
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505 | (8) |
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Lipid Oxidation/Stability |
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513 | (52) |
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Measurement of Primary Lipid Oxidation Products |
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515 | (16) |
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Chromatographic Analysis of Secondary Lipid Oxidation Products |
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531 | (10) |
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Assessment of Oxidative Stability for Lipids |
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541 | (6) |
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Spectrophotometric Measurement of Secondary Lipid Oxidation Products |
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547 | (18) |
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Physical Properties of Lipids |
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565 | (82) |
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Determination of Solid Fat Content by Nuclear Magnetic Resonance |
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567 | (8) |
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Lipid Crystal Characterization |
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575 | (6) |
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Emulsion Droplet Size Determination |
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581 | (10) |
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Emulsion Stability Determination |
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591 | (18) |
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Key Concepts of Interfacial Properties in Food Chemistry |
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609 | (22) |
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Static and Dynamic Interfacial Tension Analysis |
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631 | (16) |
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647 | (110) |
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Mono- and Oligosaccharides |
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651 | (20) |
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Colorimetric Quantification of Carbohydrates |
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653 | (8) |
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HPLC of Mono- and Disaccharides Using Refractive Index Detection |
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661 | (10) |
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Starch and Starch Derivatives |
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671 | (24) |
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Overview of Laboratory Isolation of Starch from Plant Materials |
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673 | (6) |
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Enzymatic Quantitation of Total Starch in Plant Products |
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679 | (10) |
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Determination of Total Amylose Content of Starch |
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689 | (6) |
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Cell Wall Polysaccharides |
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695 | (62) |
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Isolation of Plant Cell Walls and Fractionation of Cell Wall Polysaccharides |
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697 | (24) |
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Determination of Neutral Sugars by Gas Chromatography of Their Alditol Acetates |
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721 | (14) |
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Determination of the Uronic Acid Content of Plant Cell Walls Using a Colorimetric Assay |
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735 | (4) |
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Determining the Degree of Methylation and Acetylation of Pectin |
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739 | (6) |
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Quantitative Determination of β-Glucan Content |
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745 | (12) |
Index |
|
757 | |
Preface |
|
ix | |
Foreword to Current Protocols in Food Analytical Chemistry |
|
xi | |
Contributors |
|
xii | |
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1 | (216) |
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5 | (66) |
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Extraction, Isolation, and Purification of Anthocyanins |
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7 | (12) |
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Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy |
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19 | (14) |
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Separation and Characterization of Anthocyanins by HPLC |
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33 | (14) |
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Characterization of Anthocyanins by NMR |
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47 | (24) |
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71 | (50) |
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Extraction, Isolation, and Purification of Carotenoids |
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73 | (8) |
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Detection and Measurement of Carotenoids by UV/VIS Spectrophotometry |
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81 | (10) |
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Chromatographic Techniques for Carotenoid Separation |
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91 | (16) |
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Mass Spectrometry of Carotenoids |
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107 | (14) |
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121 | (32) |
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123 | (8) |
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Spectrophotometric and Reflectance Measurements of Pigments of Cooked and Cured Meats |
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131 | (8) |
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Measurement of Discoloration in Fresh Meat |
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139 | (14) |
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153 | (48) |
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Overview of Chlorophylls in Foods |
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155 | (10) |
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Extraction of Photosynthetic Tissues: Chlorophylls and Carotenoids |
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165 | (6) |
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Chlorophylls and Carotenoids: Measurement and Characterization by UV-VIS Spectroscopy |
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171 | (8) |
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Chromatographic Separation of Chlorophylls |
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179 | (12) |
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Mass Spectrometry of Chlorophylls |
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191 | (10) |
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Strategies for Measurement of Colors and Pigments |
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201 | (16) |
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Overview of Color Analysis |
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203 | (14) |
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217 | (146) |
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223 | (118) |
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225 | (10) |
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Isolation and Concentration of Aroma Compounds |
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235 | (10) |
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Identification and Quantitation of Aroma Compounds |
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245 | (12) |
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Stereodifferentiation of Chiral Odorants Using High-Resolution Gas Chromatography |
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257 | (20) |
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277 | (24) |
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Solid-Phase Microextraction for Flavor Analysis |
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301 | (12) |
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Simulation of Mouth Conditions for Flavor Analysis |
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313 | (16) |
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Gas Chromatography/Olfactometry |
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329 | (12) |
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341 | (22) |
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Titratable Activity of Acid Tastants |
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343 | (8) |
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Liquid Chromatography of Nonvolatile Acids |
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351 | (12) |
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363 | (94) |
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Viscosity of Liquids, Solutions, and Fine Suspensions |
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367 | (28) |
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Overview of Viscosity and Its Characterization |
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369 | (6) |
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Measuring the Viscosity of Non-Newtonian Fluids |
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375 | (10) |
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Viscosity Determination of Pure Liquids, Solutions, and Serums Using Capillary Viscometry |
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385 | (6) |
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Measuring Consistency of Juices and Pastes |
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391 | (4) |
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Compressive Measurements of Solids and Semi-Solids |
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395 | (30) |
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General Compressive Measurements |
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397 | (8) |
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Textural Measurements with Special Fixtures |
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405 | (12) |
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417 | (8) |
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Viscoelasticity of Suspensions and Gels |
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425 | (32) |
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Dynamic or Oscillatory Testing of Complex Fluids |
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427 | (12) |
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Measurement of Gel Rheology: Dynamic Tests |
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439 | (10) |
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Creep and Stress Relaxation: Step-Change Experiments |
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449 | (8) |
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Bioactive Food Components |
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457 | (106) |
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461 | (2) |
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Determination of Total Phenolics |
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463 | (8) |
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Extraction and Isolation of Polyphenolics |
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471 | (12) |
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HPLC Separation of Polyphenolics |
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483 | (16) |
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Proanthocyanidins: Extraction, Purification, and Determination of Subunit Composition by HPLC |
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499 | (12) |
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Identification of Flavonol Glycosides Using MALDI-MS |
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511 | (8) |
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Analysis of Isoflavones in Soy Foods |
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519 | (18) |
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537 | (26) |
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A.1 Abbreviations and Useful Data |
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539 | (1) |
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A Abbreviations Used in This Manual |
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539 | (4) |
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A.2 Laboratory Stock Solutions, Equipment, and Guidelines |
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543 | (1) |
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A Common Buffers and Stock Solutions |
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543 | (8) |
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551 | (2) |
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C Standard Laboratory Equipment |
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553 | (2) |
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A.3 Commonly Used Techniques |
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555 | (1) |
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A Introduction to Mass Spectrometry for Food Chemistry |
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555 | (8) |
Suppliers Appendix |
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563 | (34) |
Index |
|
597 | |