Food Analysis
eBook - ePub

Food Analysis

Principles and Techniques (In 4 Volumes)

  1. 616 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food Analysis

Principles and Techniques (In 4 Volumes)

About this book

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled source of information for all aspects of thisfield, filling your needs for up-to-date, detailed treatment of the methods of food analysis.Volume 2 of this important 8-volume treatise focuses on essential physicochemical techniques,ranging from the measurement of physical parameters, such as temperature, solubility,and viscosity, to the determination of food components at the supramolecular andatomic levels. Incorporating the latest developments in instrumentation that facilitate rapid,quantitative analysis, Physicochemical Techniques assures you comprehensive, accuratecoverage that you can turn to time and time again.Consolidating the expertise of renowned international authorities, Food Analysis: Principlesand Techniques serves as the complete, state-of-the-art reference and the basis forcontinuing development. For all food analysts in industry, government, and academiaincludingfood scientists, chemists, biochemists, nutritionists, environmental chemists,and microbiologists-this major resource will be the standard by which other works arecompared . Also, graduate students in food science and nutrition will find each volume ofthis work indispensable in their studies.

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Yes, you can access Food Analysis by Gruenwedel in PDF and/or ePUB format, as well as other popular books in Technologie et ingénierie & Sciences de l'alimentation. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Half Title
  3. Title Page
  4. Copyright Page
  5. Table of Contents
  6. Introduction to the Treatise
  7. Preface
  8. Contributors
  9. Contents of Other Volumes
  10. 1. Temperature Measurements
  11. 2. Solubility
  12. 3. Viscosity
  13. 4. The Light Microscope in Food Analysis
  14. 5. Ultraviolet and Visible Spectrophotometry
  15. 6. Optical Activity and Structure of Biological Molecules
  16. 7. Fluorescence and Phosphorescence
  17. 8. Electron Paramagnetic Resonance Spectroscopy
  18. 9. Atomic Absorption
  19. 10. Infrared Spectrophotometry in Food Technology
  20. 11. The Application of Raman Spectroscopy to the Characterization of Food
  21. 12. Size Exclusion Chromatography with Low-angle Laser Light-scattering Detection
  22. Index