This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods ...
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This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
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Edition:
Softcover reprint of the original 5th edition 2017
Publisher:
Springer International Publishing AG
Published:
2018
Language:
English
Alibris ID:
15229636852
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Seller's Description:
New. 649 p. Food Science Text Series . 99 Illustrations, color; 227 Illustrations, black and white; XX, 649 p. 326 illus., 99 illus. in color.; 99 Illustrations, color; 227 Illustrations, black and white; XX, 649 p. 326 illus., 99 illus. i. Intended for professional and scholarly audience.