Intro. to the Chemical Analysis of Foods (HB)
Author: S.S. Nielsen
Publisher:
Published: 2002-02-01
Total Pages:
ISBN-13: 9788123908311
DOWNLOAD EBOOK →Author: S.S. Nielsen
Publisher:
Published: 2002-02-01
Total Pages:
ISBN-13: 9788123908311
DOWNLOAD EBOOK →Author: S. Suzanne Nielsen
Publisher: Aspen Publishers
Published: 1994
Total Pages: 530
ISBN-13: 9780412137716
DOWNLOAD EBOOK →Author: S. Suzanne Nielsen
Publisher: Jones & Bartlett Pub
Published: 1994
Total Pages: 530
ISBN-13: 9780867208269
DOWNLOAD EBOOK →Author: Richard Owusu-Apenten
Publisher: CRC Press
Published: 2004-12-16
Total Pages: 270
ISBN-13: 1420058177
DOWNLOAD EBOOK →Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu
Author: Leighton Jones
Publisher:
Published: 2005-01-01
Total Pages: 144
ISBN-13: 9780905942728
DOWNLOAD EBOOK →Big decisions are made on the basis of food analysis. Is the food safe? Is it what it says on the label? Are the declarations of ingredients, nutritional and other information correct? Does it conform to legal limits for pesticide and veterinary residues? Does the product or ingredients conform to specifications agreed between the retailer, manufacturer and/or supplier? Often, these and many other questions can only be answered through chemical analysis. If this is not done properly, then wrong decisions might be made, wasting considerable amounts of material and energy or, worse still, compromising food safety. This book explains chemical analysis of food in relation to those issues that are addressed on a day-to-day basis by industry, government and enforcement authorities - for food safety, food quality, trading agreements and regulatory compliance, for example. Aimed at non-specialists within industry, education and enforcement, the emphasis is on the use of and importance of analyses, though it explains the principles of the main methods used and outlines why many analyses are more complicated than might appear at first glance. Throughout it emphasises the importance of using the right approach to get the right result.
Author: Yolanda Picó
Publisher: Academic Press
Published: 2012-07-18
Total Pages: 814
ISBN-13: 0123848628
DOWNLOAD EBOOK →"The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.