Official Methods of Analysis of the Association of Official Analytical Chemists PDF Download
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Author: Association of Official Analytical Chemists
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 568
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Book Description
Author: Association of Official Analytical Chemists
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 568
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Book Description
Author: George W. Latimer
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 0
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Book Description
Analytical methods and procedures in this compendium have undergone rigorous scientific and systematic scrutiny to determine the performance characteristics for the intended analiyical application and fitness for pupose. AOAC INTERNATIONAL members and other volunteers have reviewed the analytical results and determined that particular method is appropriate for the analyte and matrix stated, provided the analysis is conducted by a competent analyst as written.
Author: AOAC International
Publisher: Aoac International
ISBN: 9780935584837
Category : Science
Languages : en
Pages :
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Book Description
The Official Methods of AnalysisSM, 19th Edition (print), is now available for purchase. The print edition is a 2-volume set (hard cover bound books; not a subscription). Following are highlights in the new edition: * 31 Methods adopted as First Action * 16 SMPRs developed and approved by AOAC stakeholder panels * 7 Methods with major modifications * 10 Methods with minor editorial revisions * 7 New appendices on guidelines for SMPRs, voluntary consensus standards, probability of detection, validation of microbiological methods for foods and environmental surfaces, validation of dietary supplements and botanicals, single-laboratory validation of infant formula and adult nutritionals, and validation of food allergens * A new subchapter on General Screening Methods (Chapter 17, subchapter 15) that includes screening methods for bacteria * Updated information on program components of the Official MethodsSM process (found in the front matter)
Author: United States. Food and Drug Administration. Division of Microbiology
Publisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 180
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Book Description
Author: United States. Environmental Protection Agency. Office of Pesticide Programs. Chemical and Biological Investigations Branch
Publisher: Association of Official Analytical Chemist
ISBN:
Category : Science
Languages : en
Pages : 1466
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Book Description
Author: Ronald E. Wrolstad
Publisher: John Wiley & Sons
ISBN: 0471709093
Category : Science
Languages : en
Pages : 1397
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Book Description
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Author: Maynard Alexander Joslyn
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 880
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Book Description
Statistical methods, sampling, and errors in analysis; Preparation of samples for analysis, storage and preservation of samples; expression of results; Moisture content and total solids; Ash content and ashing procedures; Extraction methods and separation processes; Densimetric methods; Refractometric methods; Polarimetry and saccharimetry; Colorimetry and spectrophotometry; Potentiometric and related methods; pH and buffer capacity; Viscosity, consistency, and texture. Conductivity measurements and gas analysis; Acidimetry; Alcoholometry; Monosaccharides; Oligosaccharides; Starch and dextrin; Pectin; The determination of total organic nitrogen; The analytical chemistry of the proteins, peptides, and amino acids; Tannins and related phenolics; Enzyme assay; Vitamin assay; Chemical preservatives and artificial sweeteners; Chemical indices of incipient decomposition and identity.
Author: Leonard W. Aurand
Publisher: Springer Science & Business Media
ISBN: 9401573980
Category : Science
Languages : en
Pages : 699
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Book Description
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Author:
Publisher:
ISBN:
Category : Pesticide residues in food
Languages : en
Pages : 26
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Book Description
Author: American Association of Cereal Chemists. Approved Methods Committee
Publisher: American Association of Cereal Chemists
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 650
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Book Description
New methods have been added to the 10th Edition. The 10th Edition provides scientists working with grain-based ingredients the most up-to-date techniques and the highest level of analytical results. The 10th Edition also removes obsolete methods that are no longer in common use or for which equipment is no longer available.A concise and clearly written Objective has been added to every method in the 10th Edition, helping food scientists easily identify methods most appropriate for their specific applications.The 10th Edition Supplier Index is now greatly expanded, giving food scientists complete and rapid access to information about companies that can provide the instruments, chemicals, and equipment they need for each method.
