S. Suzanne Nielsen
Springer, Jun 6, 2017 - Technology & Engineering - 649 pages
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
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absorbance absorption amino acid analytical antibody antigen antioxidant AOAC International AOAC Method applications ashing assay atoms calculated capillary carbohydrates Chap Chem chemical chromatography color column components compounds concentration contain detection detector determine dietary fiber electron elution emission energy enzyme ethanol example extraction fatty acids figure fluorescence food analysis food products Food Science gas chromatography heat HPLC hydrolysis immunoassay infrared ingredients insect instruments ionization lipid liquid mass mass spectrometry material matrix measure milk mobile phase moisture content molecular molecules mycotoxins nutrition labeling oxidation particles PDCAAS peak pesticides phenolic procedure protein quantitative radiation reaction reagent residues sample preparation Sect sensitivity separation shear solid soluble solution solvent specific spectrometry spectroscopy spectrum standard curve starch stationary phase substrate sugar techniques temperature tion titration types vitamin volatile wavelength