Instrumental Analysis of Food V2

Instrumental Analysis of Food V2

Recent Progress

1st Edition - January 28, 1983

Write a review

  • Editor: George Charalambous
  • eBook ISBN: 9780323146050

Purchase options

Purchase options
DRM-free (PDF)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order


Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled water by autotitralizer; application of direct mass spectrometry for rapid analysis of organics in water beverages; and water sorption of coffee solubles by inverse gas chromatography. The flavor characteristics of the components of orange blossom Citrus aurantium; microstructure of protein gels in relation to their rheological properties; and glass capillary gas chromatography in the wine and spirit industry are also deliberated. This text likewise covers the analysis of the flavors in aged sake; determination of volatile phenols in rum and brandy by GC and LC; and capillary-chromatographic investigations on various grape varieties. This publication is beneficial to food technologists and specialists interested in analyzing of beverages.

Table of Contents

  • Contributors


    Contents of Volume I

    Food Safety: Interface Between Legal Requirements and Analytical Possibilities

    Analysis of Carbonates and Bicarbonates in Bottled Water by Autotitralizer

    Rapid Analysis of Organic Matters in Bottled Water by Infrared Spectroscopy

    Application of Direct Mass Spectrometry for Rapid Analysis of Organics in Water Beverages

    Formation of Pouchong Tea Aroma During Withering Process

    Water Sorption of Coffee Solubles by Inverse Gas Chromatography

    Chemical Studies on Tropical Fruits

    Volatile Components Modifications During Heat Treatment of Fruit Juices

    Analytical Procedures for Evaluating Aqueous Citrus Essences

    Spectrophotometric and Spectrofluorometric Characterization of Orange Juices and Related Products

    Flavor Characteristics of the Components of Orange Blossom Citrus Aurantium

    Application of Multivariate Analysis to Capillary GC Profiles: Comparison of the Volatile Fraction in Processed Orange Juices

    Quantitative Headspace Analysis of Selected Compounds in Equilibrium with Orange Juice

    Extrusion Cooking of High Viscosity, Thin Boiling, and Thick Boiling Starches in a New Double Extrusion Process

    Microstructure of Protein Gels in Relation to Their Rheological Properties

    The Influence of the Interaction of Mono- and Diglycerides with Milk Proteins on the Rheology and Stability of Food Emulsions

    Analysis of Dried Milk and Cheese Powders by Near-Infrared Reflectance Spectroscopy

    Bovine, Caprine, and Human Milk Xanthine Oxidases: Isolation, Purification, and Characterization

    Introduction to Wines and Spirits Section

    Glass Capillary Gas Chromatography in the Wine and Spirit Industry

    Instrumental Neutron Activation Analysis of Aluminum, Calcium, Magnesium, and Vanadium in Greek Wines

    Application of Pattern Recognition Techniques in the Differentiation of Wines

    A Study of Nitrogen Fertilization and Fruit Maturity as an Approach for Obtaining the Analytical Profiles of Wines and Wine Grapes

    Analysis of the Flavors in Aged Sake

    The Determination of Volatile Phenols in Rum and Brandy by GC and LC

    Application of GC and HPLC in the Predictive Quality Evaluation of Wines

    Capillary-Chromatographic Investigations on Various Grape Varieties

    Dimethyl Dicarbonate as a Beverage Preservative

    Contamination Assessment of Coffee Seeds After Accidental Spillage of Lead-Acid Battery Contents—A Case Study

    Analytical Instrumentation in Measurement and Assessment of Quality Parameters in Cereals and Their Products

    Simultaneous Determination of Lead and Cadmium in Sodium Chloride by Some Techniques of Anodic Stripping Voltammetry

    Effects of Storage Duration of Fresh Asparagus on the Quality of the Resulting Canned Product


Product details

  • No. of pages: 560
  • Language: English
  • Copyright: © Academic Press 1983
  • Published: January 28, 1983
  • Imprint: Academic Press
  • eBook ISBN: 9780323146050

About the Editor

George Charalambous

Ratings and Reviews

Write a review

There are currently no reviews for "Instrumental Analysis of Food V2"