FOOD ANALYSIS

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Food Analysis

Author : Suzanne Nielsen
ISBN : 9781441914774
Genre : Technology & Engineering
File Size : 22.96 MB
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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.
Category: Technology & Engineering

Food Analysis

Author : Y. Pomeranz
ISBN : 9781461569985
Genre : Technology & Engineering
File Size : 57.44 MB
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The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.
Category: Technology & Engineering

Handbook Of Food Analysis Physical Characterization And Nutrient Analysis

Author : Leo M. L. Nollet
ISBN : 0824750365
Genre : Technology & Engineering
File Size : 28.53 MB
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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 nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
Category: Technology & Engineering

Instructor S Manual For Food Analysis

Author : S. Suzanne Nielsen
ISBN : 9781461500339
Genre : Technology & Engineering
File Size : 44.61 MB
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The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.
Category: Technology & Engineering

Food Analysis

Author : S. Suzanne Nielsen
ISBN : 9783319457765
Genre : Technology & Engineering
File Size : 49.24 MB
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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.
Category: Technology & Engineering

Food Analysis

Author : Gruenwedel
ISBN : 0824771834
Genre : Technology & Engineering
File Size : 59.93 MB
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Volume 3 of the landmark treatise Food Analysis: Principles and Techniques provides a distinctive, comprehensive treatment of biological techniques utilized in the analysis of food constituents, ranging from the use of biologically active molecules -- the enzymes -- to the employment of cell cultures, microorganisms, and whole animals. Volume 3: Biological Techniques eliminates the problem of searching through widely scattered sources to achieve thorough understanding of the principles and techniques used in this area. In self-contained chapters -- written by renowned investigators to assure authoritative, up-to-date coverage -- this unique resource systematically presents detailed background information for each technique to provide a solid conceptual framework ... details specific applications and procedures, including numerous illustrative examples ... discusses advantages and limitations for each technique to help you select appropriate techniques for your needs ... and compares and contrasts the biological assay techniques with instrumental methods to enhance fuller understanding of the field. Unmatched in scope, Biological Techniques -- like its companion volumes in this important 8-volume set -- reflects the broad-ranging recent developments in the field and is a requisite source for all food analysts in industry, government, and academia, including food scientists, nutritionists, biochemists, microbiologists, toxicologists, biologists, and environmental chemists. Additionally, graduate students in food science and nutrition will find each volume of this work indispensable in their studies. Book jacket.
Category: Technology & Engineering

Food Analysis Laboratory Manual

Author : S. Suzanne Nielsen
ISBN : 9783319441276
Genre : Technology & Engineering
File Size : 37.86 MB
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This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, 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.
Category: Technology & Engineering

Quality In The Food Analysis Laboratory

Author : Roger Wood
ISBN : 9781847551788
Genre : Technology & Engineering
File Size : 27.78 MB
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Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality assurance, the different quality models that are available and the legislative requirements are considered. Specific aspects of laboratory practice and particular areas of accreditation which may cause problems for analytical laboratories are also discussed. Covering for the first time those areas of direct importance to food analysis laboratories, this unique book will serve as an aid to those laboratories when introducing new measures and justifying those chosen.
Category: Technology & Engineering

A First Course In Food Analysis

Author : A Y Sathe
ISBN : 8122411940
Genre : Nutrition
File Size : 51.25 MB
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The Book Deals With Foods From The Point Of View Of Students Majoring In Analytical Chemistry. Only Some Of The Routinely Encountered Food Substances Are Considered And Their Method Of Analysis Discussed. The Detailed Composition Along With A Condensed Outline Of The Manufacturing Process Involved Is Considered So As To Be Useful, Before Analysis Is Carried Out. A Condensed Review Of Food Standards Available Is Given.
Category: Nutrition

Food Analysis By Hplc Second Edition

Author : Leo M.L. Nollet
ISBN : 082478460X
Genre : Technology & Engineering
File Size : 45.72 MB
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Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.
Category: Technology & Engineering