The Chemical Analysis of Foods and Food Products (Classic Reprint)

The Chemical Analysis of Foods and Food Products (Classic Reprint) PDF

Author: Morris B. Jacobs

Publisher: Forgotten Books

Published: 2018-03-19

Total Pages: 564

ISBN-13: 9780267052707

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Excerpt from The Chemical Analysis of Foods and Food Products The author has attempted to present short practical methods which are usable and efficient and are, Of course, Of vast importance in routine analysis and in general control work. Throughout the book stress is placed on the fact that in all probability the analysis of a food product should fall within known normal limits and that the tendency to adul terate is closely tied to economic factors. The book is designed for use as an educational text and as a manual for manufacturers for control work. It is hoped that. It will prove useful in regulatory laboratories, both governmental and commercial and as a reference particularly in those subjects treated herein which are not treated in other texts in the subject. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Food Analysis

Food Analysis PDF

Author: Suzanne Nielsen

Publisher: Springer Science & Business Media

Published: 2003-04-30

Total Pages: 584

ISBN-13: 9780306474958

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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Methods of Analysis of Food Components and Additives

Methods of Analysis of Food Components and Additives PDF

Author: Semih Otles

Publisher: CRC Press

Published: 2005-04-26

Total Pages: 451

ISBN-13: 0203503759

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With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.

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