Modern Methods of Food Analysis
2nd Edition
Published on 30. November 1984
Book
Hardback
420 pages
978-0-7476-0022-0 (ISBN)
More details
Series
Edition
2nd Revised edition
Language
English
Place of publication
Dordrecht
Netherlands
Publishing group
Kluwer Academic Publishers Group
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Illustrations
index
Dimensions
Height: 230 mm
Width: 150 mm
Weight
910 gr
ISBN-13
978-0-7476-0022-0 (9780747600220)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Content
Systems approach to food analysis. Determination of nutrients in foods: factors that must be considered. Computers in the food analysis laboratory. Sample preparation and its role in nutritional analysis. NBS standard reference materials for food analysis. Quality assurance of analysis of inorganic nutrients in food. Atomic absorption and plasma atomic emission spectrometry. Reflectance spectroscopy. Biological and biochemical assays in food analysis. Microbiological assays. Sensory analysis as an analytical laboratory tools in food research. Determination of flavour components. Gas chromatography. Recent developments in the analysis of pesticides. Flow injection analysis: a new tool for the automation of the determination of food components. Modern liquid chromatography: evolution and benefits.