The Handbook of Food Analysis, Third Edition, presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding two-volume reference delineates the physical and chemical properties of nutrients and other food components. It provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accuracy, and reliability of each procedure. Sixteen new chapters have been added to this two-volume reference. They discuss hand analysis techniques of rheological, thermal, and flavor properties of food as well as various methods and techniques in food analysis. Chapters on amines, flavorings, and food traceability are also included.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Libraries. Food Scientists, Technologists, R&D and Staff at Quality Control Departments in the Food Industry. Regulators and Government Researchers in the U.S. FDA, USDA, and U.K. FSA regulatory Agencies. Food and Water Sciences Master's Degree Students.
Editions-Typ
Illustrationen
156
170 s/w Abbildungen, 156 s/w Tabellen
170 b/w images, 156 tables and approx 14 equations
Maße
Höhe: 279 mm
Breite: 216 mm
ISBN-13
978-1-4665-5656-0 (9781466556560)
Schweitzer Klassifikation
Autor*in
University College Ghent, Belgium (Retired)
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
Volume 1: Physical and Sensory Properties. Additives, Adulteration, and Traceability. Nutritional Analysis. Volume 2: Residues and Other Food Components. Methods, Techniques, and Instruments.
