Food Analysis | Edition: 4
Author: Suzanne Nielsen
publisher: Springer US
publisher Date: 06/15/2010
Schools: Washington State University，Illinois Institute of Technology，University of Maryland College Park，Mississippi State University，Rutgers,The State University of New Jersey，Florida A&M University，Texas A&M University，Louislana State University，Penn State University，Clemson University，Drexel University，University of Delaware，New Mexico State University
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.