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PAYTON GLADEM
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Decks in this class (19)
Intro
Why are food products analyzed,
Types of samples analyzed,
Properties analyzed
14
cards
Food Regulation & Labeling
Us federal regulations affecting ...,
Federal food drug and cosmetic act,
Standards of identity
12
cards
Sampling
Ideal sample,
Population,
Sampling
29
cards
Moisture Content & Aw
Mcwb,
Mcdb,
Oven drying methods
23
cards
Ash Determination
Ash content,
Mineral content,
Quality
16
cards
Analysis of Lipids
Lipids,
Lipid importance,
Crude fat analysis
58
cards
Analysis of Proteins
Importance of analysis,
Kjeldahl,
Kjeldahl sample prep
54
cards
Analysis of Carbs
Carbs importance,
Carbohydrates by difference,
Qualitative methods
42
cards
Water Hardness & Conductivity
Water hardness importance,
Water hardness,
Fouling
12
cards
Salt Analysis & Ion Selective Electrodes
Precipitationtitration,
Mohr method,
Mohr method
15
cards
pH & Titratable Acidity
Titratable acidity,
Organic acids,
Inorganic acids
32
cards
Analysis of Vitamins
Vitamins,
Fat soluble vitamins,
Fat soluble vitamins ex
24
cards
Regression Analysis
Curve fitting,
Standard curve axes,
Standard curve
13
cards
UV Vis Spectroscopy
Frequency ranges,
Spectroscopy,
Wave properties
22
cards
Enzymes
Mm kinetics,
What affects enzymatic rate,
Enzymatic methods
27
cards
Sensory Analysis
Sensory analysis,
Senses,
Gustation
73
cards
Color Analysis
Colorant,
Pigment,
Dyes
26
cards
Texture Analysis
Shear thinning fluids,
Shear thickening fluids,
Brookfield viscometer
6
cards
Stats Pt 2
Outlier,
Use a t test when,
Use the tuckey test when
7
cards
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food analysis
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