Food Analysis: Essential Food Science - Rilegato

Rilegato

ISBN 10: 1641167688 ISBN 13: 9781641167680

Casa editrice: Callisto Reference, 2023

Riassunto

Food analysis is a discipline that is concerned with the development, application and study of analytical procedures for determining the properties of foods in terms of their composition, structure, physicochemical properties and sensory attributes. The structure of the food can be analyzed at molecular, physical and chemical levels. The analysis of the physiochemical properties of foods involves examining the rheological properties, optical properties, stability, and flavor of the food. The analysis of the sensory attributes of food helps in determining its quality and desirability. There are a range of methods used in food analysis including magnetic resonance (NMR) spectroscopy, gas chromatography (GC), atomic absorption spectroscopy (AAS), and high-performance liquid chromatography (HPLC). The technique of polymerase chain reaction (PCR) is also used for food analysis. PCR testing analyses specific DNA sequences and is primarily employed for identifying animal species in meat products. It is also used for detecting harmful pathogens and other microorganisms. This book traces the most recent advancements and trends related to food analysis. It is an invaluable source for reference for undergraduate students and professionals associated with the analysis of food.

Dettagli dell'edizione

• Editore: Callisto Reference
• Data di pubblicazione: 2023
• Lingua: Inglese
• ISBN 10: 1641167688
• ISBN 13: 9781641167680
• Rilegatura: Copertina rigida
• Numero di pagine: 240
• Redattore: Ford Samuel
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile