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New Techniques in the Analysis of Foods

Editors: Tunick, Michael H., Palumbo, Samuel A., Fratamico, Pina (Eds.)

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  • ISBN 978-1-4757-5995-2
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About this book

The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157:H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec­ tron microscopy, fluorescence spectroscopy, and electrorheology have been applied to cheese, bread, meat, and chocolate, new methods for monitoring and predicting shelf life have been introduced; new techniques for determining the composition of food have evolved. This book includes many emerging approaches which food scientists may find useful and probably will not find in a textbook. The editors thank the authors whose work is presented in these chapters, the Divi­ sion of Agricultural and Food Chemistry for agreeing to hold the symposium, and our edi­ tors at Kluwer Academic I Plenum Publishers whose assistance made our task easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v CONTENTS Physical Properties I. Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin, Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Table of contents (18 chapters)

Table of contents (18 chapters)
  • Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese

    Pages 1-8

    Tunick, Michael H. (et al.)

  • Confocal Microscopy of Bread

    Pages 9-17

    Vodovotz, Yael (et al.)

  • Dimensional Analysis of the Electrorheological Behavior of Milk Chocolate

    Pages 19-36

    Daubert, Christopher R. (et al.)

  • Extracting Useful Information from Irregular and Irreproducible Mechanical and Other Signatures

    Pages 37-52

    Peleg, Micha

  • DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods

    Pages 53-68

    Slade, Louise (et al.)

Buy this book

eBook 106,99 €
price for Spain (gross)
  • ISBN 978-1-4757-5995-2
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 135,19 €
price for Spain (gross)
  • ISBN 978-0-306-46035-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 135,19 €
price for Spain (gross)
  • ISBN 978-1-4419-3307-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
New Techniques in the Analysis of Foods
Editors
  • Michael H. Tunick
  • Samuel A. Palumbo
  • Pina Fratamico
Copyright
1998
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4757-5995-2
DOI
10.1007/978-1-4757-5995-2
Hardcover ISBN
978-0-306-46035-7
Softcover ISBN
978-1-4419-3307-2
Edition Number
1
Number of Pages
VIII, 214
Topics