Current Protocols in Food Analytical Chemistry

Current Protocols in Food Analytical Chemistry

Online ISBN: 9780471142911

DOI: 10.1002/0471142913

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  1. Foreword
  2. Preface
  3. Section A Water
    1. Introduction
    2. Chapter A1 Gravimetric Measurements of Water
      1. Unit A1.1 Gravimetric Determination of Water by Drying and Weighing
      2. Unit A1.2 Karl Fischer Titration
      3. Unit A1.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds)
      4. Unit A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of °Brix
    3. Chapter A2 Vapor Pressure Measurements of Water
      1. Unit A2.1 Factors to Consider When Estimating Water Vapor Pressure
      2. Unit A2.2 Dew-Point Method for the Determination of Water Activity
      3. Unit A2.3 Measurement of Water Activity Using Isopiestic Method
      4. Unit A2.4 Direct Manometric Determination of Vapor Pressure
      5. Unit A2.5 Measurement of Water Activity by Electronic Sensors
  4. Section B Proteins
    1. Introduction
    2. Chapter B1 Measurement of Protein Content
      1. Unit B1.1 The Colorimetric Detection and Quantitation of Total Protein
      2. Unit B1.2 Determination of Total Nitrogen
      3. Unit B1.3 Spectrophotometric Determination of Protein Concentration
    3. Chapter B2 Biochemical Compositional Analyses of Protein
      1. Unit B2.1 Analyses of Protein Quality
      2. Unit B2.2 Evaluation of the Progress of Protein Hydrolysis
    4. Chapter B3 Characterization of Proteins
      1. Unit B3.1 Electrophoresis Analysis
      2. Unit B3.2 Electroblotting from Polyacrylamide Gels
      3. Unit B3.3 Detection of Proteins on Blot Membranes
      4. Unit B3.4 Immunoblot Detection
      5. Unit B3.5 Determining the CD Spectrum of a Protein
      6. Unit B3.6 Determining the Fluorescence Spectrum of a Protein
    5. Chapter B4 Purification of Proteins
      1. Unit B4.1 Overview of Protein Purification and Characterization
      2. Unit B4.2 Overview of Conventional Chromatography
    6. Chapter B5 Functionality of Proteins
      1. Unit B5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing
      2. Unit B5.2 Measurement of Protein Hydrophobicity
      3. Unit B5.3 Water Retention Properties of Solid Foods
  5. Section C Enzymes
    1. Introduction
    2. Chapter C1 Strategies for Enzyme Activity Measurements
      1. Unit C1.1 Expression and Measurement of Enzyme Activity
      2. Unit C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase
    3. Chapter C2 Proteolytic Enzymes
      1. Unit C2.1 Activity Measurements of Proteinases Using Synthetic Substrates
      2. Unit C2.2 Peptidase Activity Assays Using Protein Substrates
    4. Chapter C3 Lipolytic Enzymes
      1. Unit C3.1 Lipase Assays
    5. Chapter C4 Oxidoreductases
      1. Unit C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase)
      2. Unit C4.2 Analysis of Lipoxygenase Activity and Products
  6. Section D Lipids
    1. Introduction
    2. Chapter D1 Lipid Composition
      1. Unit D1.1 Extraction and Measurement of Total Lipids
      2. Unit D1.2 Analysis of Fatty Acids in Food Lipids
      3. Unit D1.3 Cholesterol
      4. Unit D1.4 Oil Quality Indices
      5. Unit D1.5 Analysis of Tocopherols and Tocotrienols
      6. Unit D1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection
      7. Unit D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids
    3. Chapter D2 Lipid Oxidation/Stability
      1. Unit D2.1 Measurement of Primary Lipid Oxidation Products
      2. Unit D2.2 Chromatographic Analysis of Secondary Lipid Oxidation Products
      3. Unit D2.3 Assessment of Oxidative Stability for Lipids
      4. Unit D2.4 Spectrophotometric Measurement of Secondary Lipid Oxidation Products
    4. Chapter D3 Physical Properties of Lipids
      1. Unit D3.1 Determination of Solid Fat Content by Nuclear Magnetic Resonance
      2. Unit D3.2 Lipid Crystal Characterization
      3. Unit D3.3 Emulsion Droplet Size Determination
      4. Unit D3.4 Emulsion Stability Determination
      5. Unit D3.5 Key Concepts of Interfacial Properties in Food Chemistry
      6. Unit D3.6 Static and Dynamic Interfacial Tension Analysis
  7. Section E Carbohydrates
    1. Introduction
    2. Chapter E1 Mono- and Oligosaccharides
      1. Unit E1.1 Colorimetric Quantification of Carbohydrates
      2. Unit E1.2 HPLC of Mono- and Disaccharides Using Refractive Index Detection
    3. Chapter E2 Starch and Starch Derivatives
      1. Unit E2.1 Overview of Laboratory Isolation of Starch from Plant Materials
      2. Unit E2.2 Enzymatic Quantitation of Total Starch in Plant Products
      3. Unit E2.3 Determination of Total Amylose Content of Starch
    4. Chapter E3 Cell Wall Polysaccharides
      1. Unit E3.1 Isolation of Plant Cell Walls and Fractionation of Cell Wall Polysaccharides
      2. Unit E3.2 Determination of Neutral Sugars by Gas Chromatography of their Alditol Acetates
      3. Unit E3.3 Determination of the Uronic Acid Content of Plant Cell Walls Using a Colorimetric Assay
      4. Unit E3.4 Determining the Degree of Methylation and Acetylation of Pectin
      5. Unit E3.5 Quantitative Determination of beta-Glucan Content
  8. Section F Pigments and Colorants
    1. Introduction
    2. Chapter F1 Anthocyanins
      1. Unit F1.1 Extraction, Isolation, and Purification of Anthocyanins
      2. Unit F1.2 Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy
      3. Unit F1.3 Separation and Characterization of Anthocyanins by HPLC
      4. Unit F1.4 Characterization of Anthocyanins by NMR
    3. Chapter F2 Carotenoids
      1. Unit F2.1 Extraction, Isolation, and Purification of Carotenoids
      2. Unit F2.2 Detection and Measurement of Carotenoids by UV/VIS Spectrophotometry
      3. Unit F2.3 Chromatographic Techniques for Carotenoid Separation
      4. Unit F2.4 Mass Spectrometry of Carotenoids
    4. Chapter F3 Miscellaneous Colorants
      1. Unit F3.1 Betalains
      2. Unit F3.2 Spectrophotometric and Reflectance Measurements of Pigments of Cooked and Cured Meats
      3. Unit F3.3 Measurement of Discoloration in Fresh Meat
    5. Chapter F4 Chlorophylls
      1. Unit F4.1 Overview of Chlorophylls in Foods
      2. Unit F4.2 Extraction of Phtosynthetic Tissues:Chlorophylls and Carotenoids
      3. Unit F4.3 Chlorophylls and Carotenoids: Measurement and Characterization by UV-VIS Spectroscopy
      4. Unit F4.4 Chromatographic Separation of Chlorophylls
      5. Unit F4.5 Mass Spectrometry of Chlorophylls
    6. Chapter F5 Strategies for Measurement of Colors and Pigments
      1. Unit F5.1 Overview of Color Analysis
  9. Section G Flavors
    1. Introduction
    2. Chapter G1 Smell Chemicals
      1. Unit G1.1 Direct Sampling
      2. Unit G1.2 Isolation and Concentration of Aroma Compounds
      3. Unit G1.3 Identification and Quantitation of Aroma Compounds
      4. Unit G1.4 Stereodifferentiation of Chiral Odorants Using High-Resolution Gas Chromatography
      5. Unit G1.5 Analysis of Citrus Oils
      6. Unit G1.6 Solid-Phase Microextraction for Flavor Analysis
      7. Unit G1.7 Simulation of Mouth Conditions for Flavor Analysis
      8. Unit G1.8 Gas Chromatography/Olfactometry
    3. Chapter G2 Acid Tastants
      1. Unit G2.1 Titratable Activity of Acid Tastants
      2. Unit G2.2 Liquid Chromatography of Nonvolatile Acids
  10. Section H Texture/Rheology
    1. Introduction
    2. Chapter H1 Viscosity of Liquids, Solutions, and Fine Suspensions
      1. Unit H1.1 Overview of Viscosity and Its Characterization
      2. Unit H1.2 Measuring the Viscosity of Non-Newtonian Fluids
      3. Unit H1.3 Viscosity Determination of Pure Liquids, Solutions and Serums Using Capillary Viscometry
      4. Unit H1.4 Measuring Consistency of Juices and Pastes
    3. Chapter H2 Compressive Measurements of Solids and Semi-Solids
      1. Unit H2.1 General Compressive Measurements
      2. Unit H2.2 Textural Measurements with Special Fixtures
      3. Unit H2.3 Texture Profile Analysis
    4. Chapter H3 Viscoelasticity of Suspensions and Gels
      1. Unit H3.1 Dynamic or Oscillatory Testing of Complex Fluids
      2. Unit H3.2 Measurement of Gel Rheology: Dynamic Tests
      3. Unit H3.3 Creep and Stress Relaxation: Step-Change Experiments
  11. Section I Bioactive Food Components
    1. Introduction
    2. Chapter I1 Polyphenolics
      1. Unit I1.1 Determination of Total Phenolics
      2. Unit I1.2 Extraction and Isolation of Polyphenolics
      3. Unit I1.3 HPLC Separation of Polyphenolics
      4. Unit I1.4 Proanthocyanidins: Extraction, Purification, and Determination of Subunit Composition by HPLC
      5. Unit I1.5 Identification of Flavonol Glycosides Using MALDI-MS
      6. Unit I1.6 Analysis of Isoflavones in Soy Foods
  12. Appendix 1 Abbreviations Used in this Manual
    1. 1A Abbreviations Used in this Manual
  13. Appendix 2 Laboratory Stock Solutions, Equipment and Guidelines
    1. 2A Common Buffers and Stock Solutions
    2. 2B Laboratory Safety
    3. 2C Standard Laboratory Equipment
  14. Appendix 3 Commonly Used Techniques
    1. 3A Introduction to Mass Spectrometry for Food Chemistry
  15. Appendix Suppliers
    1. Selected Suppliers of Reagents and Equipment

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