New Techniques in the Analysis of Foods
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18

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2

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Published By Springer US

9781441933072, 9781475759952

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A Surface Plasmon Resonance Biosensor for Real-Time Immunologic Detection of Escherichia coli O157:H7

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_9 ◽

1998 ◽

pp. 103-112 ◽

Author(s):

Pina M. Fratamico ◽

Terence P. Strobaugh ◽

Marjorie B. Medina ◽

Andrew G. Gehring

Keyword(s):

Escherichia Coli ◽

Surface Plasmon Resonance ◽

Real Time ◽

Surface Plasmon ◽

Plasmon Resonance ◽

Escherichia Coli O157 ◽

Surface Plasmon Resonance Biosensor

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Dimensional Analysis of the Electrorheological Behavior of Milk Chocolate

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_3 ◽

1998 ◽

pp. 19-36 ◽

Author(s):

Christopher R. Daubert ◽

James F. Steffe

Keyword(s):

Dimensional Analysis ◽

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Phase Transitions of Soy Globulins and the Development of State Diagrams

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_6 ◽

1998 ◽

pp. 69-77

Author(s):

Alfredo Morales ◽

Jozef L. Kokini

Keyword(s):

Phase Transitions ◽

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A New Mass Spectrometric Method for the Regiospecific Analysis of Triacylglycerols in Edible Oils and Fats

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_15 ◽

1998 ◽

pp. 171-179 ◽

Author(s):

Hazel R. Mottram ◽

Richard P. Evershed

Keyword(s):

Edible Oils ◽

Mass Spectrometric ◽

Spectrometric Method ◽

Mass Spectrometric Method ◽

Regiospecific Analysis

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Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogens

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_11 ◽

1998 ◽

pp. 131-141 ◽

Author(s):

Vijay K. Juneja ◽

Arthur J. Miller

Keyword(s):

Thermal Resistance ◽

Foodborne Pathogens

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DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_5 ◽

1998 ◽

pp. 53-68

Author(s):

Louise Slade ◽

Harry Levine ◽

Martha Wang ◽

James Ievolella

Keyword(s):

Thermal Properties ◽

Dsc Analysis ◽

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Analysis of Food Carbohydrates

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_17 ◽

1998 ◽

pp. 193-200

Author(s):

Betty W. Li

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Rapid Methods for Compositional Analyses of Meat and Meat Products

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_14 ◽

1998 ◽

pp. 161-169 ◽

Author(s):

Joseph G. Sebranek

Keyword(s):

Meat Products ◽

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A Novel Fluorescent Method for Rapid Screening of Compounds for Antioxidant Activity

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_7 ◽

1998 ◽

pp. 79-89

Author(s):

Arti Arora ◽

Gale M. Strasburg

Keyword(s):

Antioxidant Activity ◽

Rapid Screening ◽

Fluorescent Method

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Extracting Useful Information from Irregular and Irreproducible Mechanical and Other Signatures

New Techniques in the Analysis of Foods ◽

10.1007/978-1-4757-5995-2_4 ◽

1998 ◽

pp. 37-52 ◽

Author(s):

Micha Peleg

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