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Food Analysis

S. Suzanne Nielsen
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      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.
      Format: Paperback / softback CONTRIBUTORS: S. Suzanne Nielsen EAN: 9781461425892 COUNTRY: United States PAGES: WEIGHT: 1530 g HEIGHT: 279 cm
      PUBLISHED BY: Springer-Verlag New York Inc. DATE PUBLISHED: 2012-05-27 CITY: GENRE: SCIENCE / Chemistry / Industrial & Technical, SCIENCE / Spectroscopy & Spectrum Analysis, TECHNOLOGY & ENGINEERING / Food Science / General WIDTH: 210 cm SPINE:

      Book Themes:

      Spectrum analysis, spectrochemistry, mass spectrometry, Industrial chemistry and chemical engineering, Food and beverage technology

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      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.
      Format: Paperback / softback CONTRIBUTORS: S. Suzanne Nielsen EAN: 9781461425892 COUNTRY: United States PAGES: WEIGHT: 1530 g HEIGHT: 279 cm
      PUBLISHED BY: Springer-Verlag New York Inc. DATE PUBLISHED: 2012-05-27 CITY: GENRE: SCIENCE / Chemistry / Industrial & Technical, SCIENCE / Spectroscopy & Spectrum Analysis, TECHNOLOGY & ENGINEERING / Food Science / General WIDTH: 210 cm SPINE:

      Book Themes:

      Spectrum analysis, spectrochemistry, mass spectrometry, Industrial chemistry and chemical engineering, Food and beverage technology

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      Be the first to write a review
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