Completely revised and updated, this edition now includes considerably more information on the composition and contamination of foods. Developments in analytical techniques such as NIR spectroscopy and HPLC have been covered, as well as the legal requirements which have to be met by scientists worldwide.
Rezensionen / Stimmen
'... The Bible of the Food Analyst.' Journal of the Association of Public Analysts
'.. Characterised by practical details, diagrams and apparatus. The strength of this book has always been its intrinsic usefulness ... well-balanced and authoritative.' Food Chemistry
Auflage
Sprache
Verlagsort
Verlagsgruppe
Pearson Education Limited
Zielgruppe
Maße
Höhe: 288 mm
Breite: 171 mm
Dicke: 48 mm
Gewicht
ISBN-13
978-0-582-40910-1 (9780582409101)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Introduction - legislation, standards and nutrition; general chemical methods; general instrumental methods; food additives; contaminants; sugars and preserves; fruit and vegetable products; cereals and flour; starch products - baking powders, eggs, salad cream; beverages and chocolate; herbs and spices - salt; fermentation products; flesh foods; dairy products 1; dairy products 2; oils and fats. Appendices: organizations which issue standard analytical methods for food commodities; EEC directives and regulations; food composition and labelling - UK reports and regulations; food aditives and contaminants - UK reports and regulations.
