Methods of Analysis of Food Components and Additives
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"…provides both the student and the professional a single source to research and evaluate most available food analytical techniques and then determine the most efficient and effective analytical approach that will fulfill their needs with available resources...another must for the bookshelf of students and professionals alike."-Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 15, No. 2, 2006
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With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. Les mer
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Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications.
This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
Detaljer
- Forlag
- CRC Press Inc
- Innbinding
- Innbundet
- Språk
- Engelsk
- Sider
- 534
- ISBN
- 9781439815526
- Utgave
- 2. utg.
- Utgivelsesår
- 2011
- Format
- 23 x 16 cm
Anmeldelser
«
"…provides both the student and the professional a single source to research and evaluate most available food analytical techniques and then determine the most efficient and effective analytical approach that will fulfill their needs with available resources...another must for the bookshelf of students and professionals alike."-Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 15, No. 2, 2006
»