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Food Analysis

Overview of attention for book
Cover of 'Food Analysis'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction to Food Analysis
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    Chapter 2 US Government Regulations and International Standards Related to Food Analysis
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    Chapter 3 Nutrition Labeling
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    Chapter 4 Evaluation of Analytical Data
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    Chapter 5 Sampling and Sample Preparation
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    Chapter 6 Basic Principles of Spectroscopy
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    Chapter 7 Ultraviolet, Visible, and Fluorescence Spectroscopy
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    Chapter 8 Infrared and Raman Spectroscopy
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    Chapter 9 Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry
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    Chapter 10 Nuclear Magnetic Resonance
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    Chapter 11 Mass Spectrometry
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    Chapter 12 Basic Principles of Chromatography
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    Chapter 13 High-Performance Liquid Chromatography
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    Chapter 14 Gas Chromatography
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    Chapter 15 Moisture and Total Solids Analysis
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    Chapter 16 Ash Analysis
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    Chapter 17 Fat Analysis
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    Chapter 18 Protein Analysis
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    Chapter 19 Carbohydrate Analysis
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    Chapter 20 Vitamin Analysis
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    Chapter 21 Traditional Methods for Mineral Analysis
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    Chapter 22 pH and Titratable Acidity
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    Chapter 23 Fat Characterization
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    Chapter 24 Protein Separation and Characterization Procedures
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    Chapter 25 Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
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    Chapter 26 Application of Enzymes in Food Analysis
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    Chapter 27 Immunoassays
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    Chapter 28 Determination of Oxygen Demand
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    Chapter 29 Rheological Principles for Food Analysis
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    Chapter 30 Thermal Analysis
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    Chapter 31 Color Analysis
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    Chapter 32 Food Microstructure Techniques
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    Chapter 33 Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern
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    Chapter 34 Analysis for Extraneous Matter
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    Chapter 35 Food Forensic Investigation
Attention for Chapter 23: Fat Characterization
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Citations

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Readers on

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Chapter title
Fat Characterization
Chapter number 23
Book title
Food Analysis
Published by
Springer, Cham, January 2017
DOI 10.1007/978-3-319-45776-5_23
Book ISBNs
978-3-31-945774-1, 978-3-31-945776-5
Authors

Oscar A. Pike, Sean O’Keefe

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 38 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 38 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 4 11%
Lecturer 2 5%
Other 2 5%
Student > Ph. D. Student 2 5%
Student > Master 2 5%
Other 4 11%
Unknown 22 58%
Readers by discipline Count As %
Agricultural and Biological Sciences 6 16%
Chemistry 5 13%
Pharmacology, Toxicology and Pharmaceutical Science 1 3%
Economics, Econometrics and Finance 1 3%
Engineering 1 3%
Other 0 0%
Unknown 24 63%