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Table of contents (32 chapters)
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Front Matter
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Compositional Analysis of Foods
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Front Matter
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Chemical Properties and Characteristics of Foods
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Front Matter
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Keywords
About this book
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.
Authors and Affiliations
Bibliographic Information
Book Title: Food Analysis
Authors: S. Suzanne Nielsen
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4419-1478-1
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2010
Softcover ISBN: 978-1-4614-2589-2Published: 27 May 2012
eBook ISBN: 978-1-4419-1478-1Published: 25 June 2010
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 4
Number of Pages: XIV, 602
Number of Illustrations: 271 b/w illustrations
Topics: Food Science, Industrial Chemistry/Chemical Engineering, Spectroscopy/Spectrometry