Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 1530 pages
File Size : 22,26 MB
Release : 2015-06-10
Category : Science
ISBN : 1482297841
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Author : Ronald E. Wrolstad
Publisher : John Wiley & Sons
Page : 1397 pages
File Size : 31,14 MB
Release : 2005-09-02
Category : Science
ISBN : 0471709093
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 150 pages
File Size : 50,87 MB
Release : 2010-03-20
Category : Technology & Engineering
ISBN : 1441914633
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author : Semih Otles
Publisher : CRC Press
Page : 544 pages
File Size : 47,37 MB
Release : 2016-04-19
Category : Science
ISBN : 1420045679
Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or
Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 990 pages
File Size : 23,65 MB
Release : 2008-11-10
Category : Technology & Engineering
ISBN : 142004530X
In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 956 pages
File Size : 30,35 MB
Release : 2012-01-18
Category : Science
ISBN : 1439815909
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien
Author : Leo M. L. Nollet
Publisher : Marcel Dekker Incorporated
Page : 1088 pages
File Size : 21,20 MB
Release : 1996
Category : Technology & Engineering
ISBN : 9780824796846
This is a two-volume set which presents a compilation of analytical methods essential to every food chemist. The work delineates the physical and chemical properties of nutrients and other food components, as well as proving descriptions of preparation, detection, separation, derivatization, and clean-up techniques, assessing the relative advantage, accuracy and reliability of each procedure. The volumes explore all methods of food analysis.
Author : Ronald E. Wrolstad
Publisher : Wiley-Interscience
Page : 606 pages
File Size : 18,94 MB
Release : 2005
Category : Science
ISBN : 9780471718178
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Author : Leo M. L. Nollet
Publisher :
Page : pages
File Size : 23,77 MB
Release : 2004
Category : Food
ISBN :
Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 892 pages
File Size : 20,58 MB
Release : 2004-06-01
Category : Technology & Engineering
ISBN : 1482276453
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutri
