146 Result(s)
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Chapter
Gliadin Detection by Immunoassay
Immunoassays are very sensitive and efficient tests commonly used to identify a specific protein. Examples of applications in the food industry include identification of proteins expressed in genetically modif...
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Food Forensics
Various unexpected situations that can occur during food and ingredient processing can result in safety and quality concerns with the finished product. Food forensics aims to identify the root cause of these i...
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High-Performance Liquid Chromatography
High-performance liquid chromatography (HPLC) is commonly used to analyze many food components. This laboratory exercise uses reversed-phase HPLC analyses to determine caffeine content of various beverages, us...
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Color Measurements of a Solid and Calculation of Color Specifications from Spectral Data
Since food color is one of the most important determinants of acceptability, it is an important specification for many food products. The development of compact and easy-to-use colorimeters has made the quanti...
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Answers to Practice Problems in Chapter 3, Dilutions and Concentrations
A diagram of this scheme is shown here.
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Domestic and Foreign Research
The beginning of the twenty-first century witnessed unprecedented development of chemical biology as an emerging discipline. More and more chemists in traditional disciplines are collaborating with biologists ...
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Outlook
The chemical biology discipline in China has come on by leaps and bounds in recent years. Based on this Major Research Plan, great breakthroughs have been achieved investigations on signal transduction process...
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Some specific NMR and MRI techniques
Abstract
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Determination of Oxygen Demand
Oxygen demand is a commonly used parameter to evaluate the potential effect of organic pollutants (e.g., from a food processing facility) on either a wastewater treatment process or a receiving water body. Bec...
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Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopy
The objective of this laboratory exercise is to use atomic absorption spectroscopy to determine the contents of minerals required on a nutrition label of foods (sodium, calcium, iron, and potassium). The sampl...
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Moisture Content Determination
The moisture (or total solids) content of foods is important to food manufacturers for a variety of reasons. This laboratory exercise includes moisture content determination by a variety of techniques on vario...
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Fat Content Determination
Lipids are sparingly solute in water but show variable solubility in a number of organic solvents. The fat content of foods for some purposes is determined by solvent extraction methods (Soxhlet, Goldfisch, Mo...
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Key Scientific Issues in Research for Quality Control of Chinese Medicines
Quality control is the key for modernization and internationalization of traditional Chinese medicines (TCMs). Besides techniques, key scientific issues in research on quality control of TCMs are crucial for w...
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Total Carbohydrate by Phenol-Sulfuric Acid Method
The phenol-sulfuric acid method is a simple and rapid colorimetric method to determine total carbohydrates in a sample. While the method detects virtually all classes of carbohydrates (mono-, di-, oligo-, and ...
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Sodium Determination Using Ion-Selective Electrodes, Mohr Titration, and Test Strips
Sodium content of foods can be determined by various methods, including an ion-selective electrode (ISE), the Mohr or Volhard titration procedure, or indicator test strips. Some of these methods are official m...
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Water Hardness Testing by Complexometric Determination of Calcium
Ethylenediaminetetraacetate (EDTA) complexes with numerous mineral ions, including calcium and magnesium. This reaction can be used to determine the amount of these minerals in a sample by a complexometric tit...
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Fat Characterization
During processing and storage, lipids in foods and ingredients are subjected to many chemical reactions, some of which are desirable and others are undesirable. These reactions can change some characteristics ...
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Nutrition Labeling Using a Computer Software Program
A large portion of food analysis is performed for nutrition labeling purposes. The use of nutrient databases and computer programs designed for preparing and analyzing nutrition labels can be valuable to help ...
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Glucose Determination by Enzyme Analysis
Enzyme analysis is used for many purposes in food science and technology, including to indicate adequate processing, to assess enzyme preparations, and to measure constituents of foods that are enzyme substrat...
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Preparation of Solutions and Buffers
This laboratory exercise consists of preparing a variety of solutions and dilutions, using the background information and calculation principles covered in Chap. 2
