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 immuno as says 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.
You may also like
Providing a modern update of the field, Mossbauer Spectroscopy focuses on applications across a broad range of fields, including analysis of inorganic...
Recent advances in polymer research has led to the generation of high quality materials for various applications in day to day life. The synthesis of new...
Drug discovery is a constantly developing and expanding area of research. Developed to provide a comprehensive guide, the Handbook of Medicinal Chemistry...
- Thermal Physics Thermodynamics and Statistical Mechanics for Scientists and Engineers by Robert Floyd Sekerka PDF
- Theoretical Physics 3rd Edition by Georg Joos PDF
- Clinical Handbook of Feline Behavior Medicine by Elizabeth Stelow PDF
- Chemistry Structure and Dynamics, 5th Edition by James N. Spencer PDF
- Physics of Magnetic Nanostructures by Frank J. Owens PDF