Food Analysis

Front Cover
Suzanne Nielsen
Springer Science & Business Media, Sep 4, 2014 - Technology & Engineering - 602 pages

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

 

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this awesome where i found all about food chemistry

Contents

Part II Compositional Analysis of Foods
82
Part III Chemical Properties and Characteristics of Foods
216
Part IV Spectroscopy
373
Part V Chromatography
471
Part VI Physical Properties of Foods
538
Index
587
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