Handbook Of Food Analysis Physical Characterization And Nutrient Analysis
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Handbook of Food Analysis Physical characterization and nutrient analysis
Author | : Leo M. L. Nollet |
Publsiher | : CRC Press |
Total Pages | : 912 |
Release | : 2004 |
Genre | : Technology & Engineering |
ISBN | : 0824750365 |
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This two-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. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
Handbook of Food Analysis Two Volume Set
Author | : Leo M.L. Nollet,Fidel Toldra |
Publsiher | : CRC Press |
Total Pages | : 1568 |
Release | : 2015-06-10 |
Genre | : Science |
ISBN | : 9781482297843 |
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Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Handbook of Food Analysis
Author | : Leo M. L. Nollet |
Publsiher | : Marcel Dekker Incorporated |
Total Pages | : 1088 |
Release | : 1996 |
Genre | : Technology & Engineering |
ISBN | : 0824796845 |
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This is a two-volume set which presents a compilation of analytical methods essential to every food chemist. The work delineates the physical and chemical properties of nutrients and other food components, as well as proving descriptions of preparation, detection, separation, derivatization, and clean-up techniques, assessing the relative advantage, accuracy and reliability of each procedure. The volumes explore all methods of food analysis.
Handbook of Food Analysis Methods and instruments in applied food analysis
Author | : Leo M. L. Nollet |
Publsiher | : CRC Press |
Total Pages | : 512 |
Release | : 2004 |
Genre | : Food |
ISBN | : 0824750381 |
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Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.
Handbook of Food Analysis Second Edition 3 Volume Set
Author | : Leo M.L. Nollet |
Publsiher | : CRC Press |
Total Pages | : 0 |
Release | : 2004-07-12 |
Genre | : Technology & Engineering |
ISBN | : 082475039X |
Download Handbook of Food Analysis Second Edition 3 Volume Set Book in PDF, Epub and Kindle
The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accurate, and reliability of each procedure. Volume 1 evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analyties ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. It also provides tools used in the analysis of various substances added to foods as enhancements or quality safeguards. Volume 3 explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-bsed analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food.
Handbook of Food Analysis Second Edition 3 Volume Set
Author | : Leo M.L. Nollet |
Publsiher | : CRC Press |
Total Pages | : 2296 |
Release | : 2004-07-12 |
Genre | : Technology & Engineering |
ISBN | : 082475039X |
Download Handbook of Food Analysis Second Edition 3 Volume Set Book in PDF, Epub and Kindle
The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accurate, and reliability of each procedure. Volume 1 evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analyties ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. It also provides tools used in the analysis of various substances added to foods as enhancements or quality safeguards. Volume 3 explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-bsed analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food.
Handbook of Food Analytical Chemistry Volume 1
Author | : Ronald E. Wrolstad,Terry E. Acree,Eric A. Decker,Michael H. Penner,David S. Reid,Steven J. Schwartz,Charles F. Shoemaker,Denise M. Smith,Peter Sporns |
Publsiher | : John Wiley & Sons |
Total Pages | : 1397 |
Release | : 2005-09-02 |
Genre | : Science |
ISBN | : 9780471709091 |
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Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Handbook of Food Analysis
Author | : Leo M.L. Nollet |
Publsiher | : CRC Press |
Total Pages | : 876 |
Release | : 2004-06-01 |
Genre | : Technology & Engineering |
ISBN | : 9781482276466 |
Download Handbook of Food Analysis Book in PDF, Epub and Kindle
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 ev