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Breath Analysis An Approach for Smart Diagnostics
This volume highlights the potentials as well as the limits and challenges of human breath analysis and describes the current efforts made to advance...
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Thermal Analysis
Thermal analysis is a series of laboratory techniques that measure physical and chemical properties of materials as a function of temperature and...
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Nielsen's Food Analysis
This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for...
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Protein Analysis
Protein content analysis of foods and ingredients is important for a variety of reasons. This chapter covers the instrumentation, principles,...
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Vitamin Analysis
This chapter describes the principles and procedures for three types of methods applied to vitamin analysis: bioassays, microbiological and chemical...
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Carbohydrate Analysis
This chapter covers the principles, procedures, and applications of carbohydrates analysis commonly used for nutrition labeling, quality assurance,...
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Ash Analysis
Ashing is an important first step in proximate or specific mineral analysis. Ash refers to the inorganic (mineral) residue remaining after complete...
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Image Analysis
Bread structure is a determinant of loaf volume and resilience, as well as the sensation perceived during eating, and its analysis comprises the...
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Thermogravimetric Analysis
Thermogravimetric analysis is a kind of thermal analysis. In thermal analysis, a substance is heated using a wide range of temperature. This results...
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Fat Analysis
Determination of food lipid content is important because of regulatory requirements, nutritive value, and functional properties. This chapter...
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Nielsen's Food Analysis Laboratory Manual
This fourth edition laboratory manual was written to accompany Nielsen’s Food Analysis, Sixth Edition, by the same authors. New to this fourth...
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Texture Profile Analysis
Texture profile analysis (TPA) is the most common test used for analyzing the structural properties of bread. The characteristics of bread prepared...
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Introduction to Food Analysis
Food scientists and technologists determine the chemical composition and physical characteristics of foods routinely as part of their quality...
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Exploratory Data Analysis
Exploratory Data Analysis (EDA) is an approach employed to analyze datasets. Primarily, EDA uses data visualization methods and often statistical...
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Statistics for Food Analysis
This chapter is a review of basic statistics, showing how statistics is used in the context of food analysis. The use of statistics is important in...
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Instrumental Methods of Chemical Analysis
This textbook describes the theory underlying each instrumental procedure and applications of all instrumental methods. It comprehensively covers the...
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Analysis of Caenorhabditis Protein Glycosylation
Glycoproteins result from post-translational modification of proteins by glycans attached to certain side chains, with possible heterogeneity due to...
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Differential Thermal Analysis
Differential thermal analysis (DTA) is complementary to thermogravimetric analysis (TGA). However, DTA is much more versatile. The data obtained from...
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Analysis for Extraneous Matter
Analysis for extraneous matter is an important element both for selecting raw materials for food manufacturing and for monitoring the quality of...
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Phage Engineering and Analysis Methods and Protocols
This volume explores the latest developments in the study and application of phage biology. The chapters in this book are divided into five parts and...