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Determination of Total Phenolics

2003; Wiley; Linguagem: Inglês

10.1002/0471142913.fai0101s06

2572-5602

Andrew L. Waterhouse,

Free Radicals and Antioxidants

Current Protocols in Food Analytical ChemistryVolume 00, Issue 1 p. A1.1.1-A1.1.1 UNIT Gravimetric Determination of Water by Drying and Weighing Rennie P. Ruiz, Rennie P. Ruiz Hunt-Wesson, Inc, Fullerton, CaliforniaSearch for more papers by this author Rennie P. Ruiz, Rennie P. Ruiz Hunt-Wesson, Inc, Fullerton, CaliforniaSearch for more papers by this author First published: 01 August 2001 https://doi.org/10.1002/0471142913.faa0101s00Citations: 9Read the full textAbout ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Literature Cited Davis, A.B. and Lai, C.S. 1984. Microwave utilization in the rapid determination of flour moisture Cereal Chem. 61: 1-4. Web of Science®Google Scholar Karmas, E. 1980. Techniques for measurement of moisture content of foods. Food Techno. 34: 52-59. Web of Science®Google Scholar Okabe, T., Huang, M.T., and Okamura, S. 1973. A new method for the measurement of grain moisture content by the use of microwaves J. Agric. Eng. Res 18: 59-64. 10.1016/0021-8634(73)90033-4 Web of Science®Google Scholar D.M. Sullivan and D.E. Carpenter (eds.) 1993. Methods of Analysis for Nutritional Labeling. Association of Official Analytical Chemists (AOAC) International, Arlington, Va. Google Scholar Key References American Association of Cereal Chemists, Inc. 1995. Approved Methods of the AACC, 9th ed. American Association of Cereal Chemists (AACC), Inc., St. Paul, Minn. Google Scholar Current methodologies for use on grains and grain products recognized by the AACC, including moisture analyses based on convection, vacuum, and microwave ovens. P. Cunniff (ed.) 1998. Official Methods of Analysis of the Association of Official Analytical Chemists, 16th ed., 4th revision. AOAC International, Gaithersburg, Md. Google Scholar Current methodologies for use on foods and nonfood products recognized by the AOAC, including moisture analyses based on convection, vacuum, and microwave ovens. Kirk, R.S. and Sawyer, R. 1991. Person's Composition and Analysis of Foods, 9th ed. Logman Scientific & Technical, Essex, England. Google Scholar A useful introduction to general food analysis. Pomeranz, Y. and Meloan, C.E. 1994. Food Analysis, 3rd ed. Chapman & Hall, New York. Google Scholar A useful introduction to general food analysis. Citing Literature ReferencesRelatedInformation