Food Analysis (Food Science Text Series)

Nielsen, S. Suzanne

ISBN 10: 1441914773 / ISBN 13: 9781441914774

Editore: Springer (edition 4th ed. 2010, Corr. 3rd printing 2014), 2014

The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Codice articolo 1441914773-7-1

Riassunto:

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.

Recensione: "[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry."
(Food Technology)

Dati bibliografici

Titolo: Food Analysis (Food Science Text Series)
Casa editrice: Springer (edition 4th ed. 2010, Corr. 3rd printing 2014)
Data di pubblicazione: 2014
Legatura: Hardcover
Condizione: Fair
Edizione: 4th ed. 2010, Corr. 3rd printing 2014.