- New edition of well-known textbook
- Invaluable reference for professionals in industry
- Teaching materials available via editor
Buy this book
- About this Textbook
-
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
- About the authors
-
S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years. She has received teaching awards from her department, college, university, and the Institute of Food Technologists. She has edited five editions of a textbook and three editions of a laboratory manual for Food Analysis.
- Video
-
- Table of contents (35 chapters)
-
-
Introduction to Food Analysis
Pages 3-16
-
US Government Regulations and International Standards Related to Food Analysis
Pages 17-34
-
Nutrition Labeling
Pages 35-43
-
Evaluation of Analytical Data
Pages 45-59
-
Sampling and Sample Preparation
Pages 61-75
-
Table of contents (35 chapters)
Buy this book
Services for this Book
Recommended for you
Bibliographic Information
- Bibliographic Information
-
- Book Title
- Food Analysis
- Editors
-
- Suzanne Nielsen
- Series Title
- Food Science Text Series
- Copyright
- 2017
- Publisher
- Springer International Publishing
- Copyright Holder
- Springer International Publishing
- eBook ISBN
- 978-3-319-45776-5
- DOI
- 10.1007/978-3-319-45776-5
- Hardcover ISBN
- 978-3-319-45774-1
- Softcover ISBN
- 978-3-319-83371-2
- Series ISSN
- 1572-0330
- Edition Number
- 5
- Number of Pages
- XX, 649
- Number of Illustrations
- 227 b/w illustrations, 99 illustrations in colour
- Topics
