Food analysis

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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 also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

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Availability

Detail Information

Series Title

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Call Number

664.07 Foo

Publisher

New York : Springer., 2010

Collation

xiv, 602 p. : ill. : ind. ; 28 cm.

Language

English

ISBN/ISSN

9781441914774

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

4th

Subject(s)

Food analysis.

Specific Detail Info

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Statement of Responsibility

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Other version/related

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