Handbook of Food Analysis: Volume 3 Methods, Instruments and Applications: v.3 - Rilegato

Rilegato

ISBN 10: 0824750381 ISBN 13: 9780824750381

Casa editrice: CRC Press, 2004

Riassunto

This three-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. Volume 3 explores the usage and results of chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-based analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features new, topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food.

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Contenuti

Sample Preparation. Chemometrics. Particle Size Analysis. Surface Charge Analysis. Differential Scanning Calorimetry in the Analysis of Foods. Nonenzymatic Browning. Determination of Cations and Anions by Chromatographic and Electrophoretic Techniques. Methods of Detection of Irradiated Foodstuffs and Relative Products. Analysis of Meat-Containing Food. Analysis of Meat Quality. Radionuclide Concentrations in Food. Detection and Quantification of Genetically Modified Organisms in Food by DNA-Based and Protein-Based Methods. Food Adulteration. Instruments and Techniques. Biosensors for Food Analysis. Nano-scale Analysis Systems.

Dettagli dell'edizione

• Editore: CRC Press
• Data di pubblicazione: 2004
• Lingua: Inglese
• ISBN 10: 0824750381
• ISBN 13: 9780824750381
• Rilegatura: Copertina rigida
• Numero edizione: 2
• Numero di pagine: 624
• Redattore: Nollet Leo M.L.
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile