This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students.

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Yes, you can access Methods in Food Analysis by Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira, Rui M. S. Cruz,Igor Khmelinskii,Margarida Vieira in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Biology. We have over one million books available in our catalogue for you to explore.

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Front Cover
Preface
Contents
Chapter 1 Textural and Rheological Properties of Fruit and Vegetables
Chapter 2 Pigments and Color of Muscle Foods
Chapter 3 Methodologies to Analyze and Quantify Lipids in Fruit and Vegetable Matrices
Chapter 4 Texture in Meat and Fish Products
Chapter 5 Pigments in Fruit and Vegetables
Chapter 6 Lipids in Meat and Seafood
Chapter 7 Vibrational and Electronic Spectroscopy and Chemometrics in Analysis of Edible Oils
Color Plate Section
Back Cover

About this book

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Table of contents