ENGLISH

Food Analysis

By S. Suzanne Nielsen (auth.) , S. Suzanne Nielsen (eds.)

Book information

Publisher
Springer US
Year
2010
ISBN
1441914773, 9781441914774
DOI
10.1007/978-1-4419-1478-1
Language
english
Format
PDF
Filesize
12 MB (12670994 bytes)
Series
Food Analysis
Edition
4
Pages
602\585
Scanned
no
Time added
2011-06-04 13:46:07
Food Science; Industrial Chemistry/Chemical Engine

Description

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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