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Food Chemistry: Basic Protocols

by Lilian Mariutti , Frank Vriesekoop
Save 17% Save 17%
Current price ₹22,572.00
Original price ₹27,087.00
Original price ₹27,087.00
Original price ₹27,087.00
(-17%)
₹22,572.00
Current price ₹22,572.00

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Book cover type: Hardcover
  • ISBN13: 9781071646779
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Humana
  • Publisher Imprint: Humana
  • Publication Date:
  • Pages: 435
  • Original Price: USD 219.99
  • Language: English
  • Edition: N/A
  • Item Weight: 998 grams
  • BISAC Subject(s): Food Science / General

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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