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Food Analysis

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Description

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Release date Australia
May 27th, 2012
Audience
  • Professional & Vocational
Contributor
  • Edited by S Suzanne Nielsen
Edition
Softcover reprint of hardcover 4th ed. 2010
Illustrations
271 Illustrations, black and white; XIV, 602 p. 271 illus.
Pages
602
Dimensions
210x280x31
ISBN-13
9781461425892
Product ID
20633033

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