Methods of Analysis of Food Components and Additives
eBook - ePub

Methods of Analysis of Food Components and Additives

  1. 534 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Methods of Analysis of Food Components and Additives

About this book

With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives.

Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications.

This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.

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Yes, you can access Methods of Analysis of Food Components and Additives by Semih Otles in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2011
eBook ISBN
9781040063033
Edition
2
Topic
Physical Sciences
Subtopic
Food Science

Table of contents

  1. Cover
  2. Half Title
  3. Chemical and Functional Properties of Food Components Series
  4. Title Page
  5. Copyright Page
  6. Table of Contents
  7. Preface
  8. Acknowledgments
  9. Editor
  10. Contributors
  11. 1 Choosing Techniques for Analysis of Food
  12. 2 Statistical Assessment of Results of Food Analysis
  13. 3 Analytical Quality Assurance
  14. 4 Analysis of Drinking Water
  15. 5 Analysis of Proteins, Peptides, and Amino Acids in Foods
  16. 6 Extraction and Analysis of Food Lipids*
  17. 7 Advanced Analysis of Carbohydrates in Foods
  18. 8 Determination and Speciation of Trace Elements in Foods
  19. 9 Analysis of Vitamins for Health, Pharmaceutical, and Food Sciences
  20. 10 Analysis of Carotenoids and Chlorophylls in Foods
  21. 11 Analysis of Polyphenols in Foods
  22. 12 Sensory Analysis of Foods
  23. 13 Determination of Food Allergens and Genetically Modified Components
  24. 14 Determination of Pesticide Residues
  25. 15 Determination of Pollutants in Foods
  26. 16 Analysis of Chemical Preservatives in Foods
  27. 17 Measuring Radioactive Contaminants in Foods
  28. 18 Rapid Analysis Techniques in Food Microbiology
  29. 19 Analysis of Natural Toxins in Foods
  30. Index