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Current Protocols in Food Analytical Chemistry最新文献

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Evaluation of the Progress of Protein Hydrolysis 蛋白质水解研究进展评价
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fab0202s10
M. Angeles Navarrete del Toro, Fernando L. García-Carreño
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引用次数: 48
Traditional Indirect Methods for Estimation of Water Content: Measurement of °Brix 水含量估算的传统间接方法:°白利度的测量
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.faa0104s10
David S. Reid
{"title":"Traditional Indirect Methods for Estimation of Water Content: Measurement of °Brix","authors":"David S. Reid","doi":"10.1002/0471142913.faa0104s10","DOIUrl":"10.1002/0471142913.faa0104s10","url":null,"abstract":"<p>Refractometric and hydrometric measurements have long been used as means of estimating solution concentrations. The effectiveness of their use to measure equivalent concentration (°Brix) is discussed. The approximations inherent in the use of such traditional methods to estimate water content are highlighted.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.faa0104s10","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76897088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Creep and Stress Relaxation: Step-Change Experiments 蠕变和应力松弛:阶跃变化实验
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fah0303s09
Peter Whittingstall
{"title":"Creep and Stress Relaxation: Step-Change Experiments","authors":"Peter Whittingstall","doi":"10.1002/0471142913.fah0303s09","DOIUrl":"10.1002/0471142913.fah0303s09","url":null,"abstract":"<p>This article discusses the use of step-change tests in rheometry of foods. A step change test allows for a material to be probed in its linear viscoelastic region, and beyond, where deformation is no longer reversible. This irreversible deformation behavior is of interest as it marks the onset of flow and can therefore shed light on the yield or failure of materials.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fah0303s09","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83464595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Measurement of Functional Properties: Overview of Protein Functionality Testing 功能特性的测量:蛋白质功能测试概述
Current Protocols in Food Analytical Chemistry Pub Date : 2003-08-01 DOI: 10.1002/0471142913.fab0501s8
Denise M. Smith
{"title":"Measurement of Functional Properties: Overview of Protein Functionality Testing","authors":"Denise M. Smith","doi":"10.1002/0471142913.fab0501s8","DOIUrl":"10.1002/0471142913.fab0501s8","url":null,"abstract":"<p>This section provides an introduction to food protein functionality testing. Factors that must be considered when devising or selecting a valid testing method are summarized.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2003-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fab0501s8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81184380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Determining the CD Spectrum of a Protein 测定蛋白质的CD谱
Current Protocols in Food Analytical Chemistry Pub Date : 2003-08-01 DOI: 10.1002/0471142913.fab0305s8
Roger Pain
{"title":"Determining the CD Spectrum of a Protein","authors":"Roger Pain","doi":"10.1002/0471142913.fab0305s8","DOIUrl":"10.1002/0471142913.fab0305s8","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2003-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fab0305s8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50820565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Dynamic or Oscillatory Testing of Complex Fluids 复杂流体的动态或振荡测试
Current Protocols in Food Analytical Chemistry Pub Date : 2003-05-01 DOI: 10.1002/0471142913.fah0301s07
Peter Whittingstall
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引用次数: 4
Extraction and Measurement of Total Lipids 总脂质的提取和测定
Current Protocols in Food Analytical Chemistry Pub Date : 2003-05-01 DOI: 10.1002/0471142913.fad0101s07
Fereidoon Shahidi
{"title":"Extraction and Measurement of Total Lipids","authors":"Fereidoon Shahidi","doi":"10.1002/0471142913.fad0101s07","DOIUrl":"10.1002/0471142913.fad0101s07","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2003-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fad0101s07","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88132341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 86
Quantitative Determination of β-Glucan Content β-葡聚糖含量定量测定
Current Protocols in Food Analytical Chemistry Pub Date : 2003-05-01 DOI: 10.1002/0471142913.fae0305s07
Zvonko Burkus, Feral Temelli
{"title":"Quantitative Determination of β-Glucan Content","authors":"Zvonko Burkus,&nbsp;Feral Temelli","doi":"10.1002/0471142913.fae0305s07","DOIUrl":"10.1002/0471142913.fae0305s07","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2003-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fae0305s07","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75506436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Static and Dynamic Interfacial Tension Analysis 静态和动态界面张力分析
Current Protocols in Food Analytical Chemistry Pub Date : 2003-05-01 DOI: 10.1002/0471142913.fad0306s07
Jochen Weiss
{"title":"Static and Dynamic Interfacial Tension Analysis","authors":"Jochen Weiss","doi":"10.1002/0471142913.fad0306s07","DOIUrl":"10.1002/0471142913.fad0306s07","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2003-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fad0306s07","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72920541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Measurement of Gel Rheology: Dynamic Tests 凝胶流变学的测量:动态测试
Current Protocols in Food Analytical Chemistry Pub Date : 2003-05-01 DOI: 10.1002/0471142913.fah0302s07
Shinya Ikeda, E. Allen Foegeding
{"title":"Measurement of Gel Rheology: Dynamic Tests","authors":"Shinya Ikeda,&nbsp;E. Allen Foegeding","doi":"10.1002/0471142913.fah0302s07","DOIUrl":"10.1002/0471142913.fah0302s07","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2003-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fah0302s07","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83635166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
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