Methods of Analysis of Food Components and Additives, Second Edition (Chemical & Functional Properties of Food Components)

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9781138199149: Methods of Analysis of Food Components and Additives, Second Edition (Chemical & Functional Properties of Food Components)

With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives.

Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications.

This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.

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About the Author:

Semih Otles is Vice Dean of the Engineering Faculty at Ege University in Turkey.

Review:

...provides both the student and the professional a single source to research and evaluate most available food analytical techniques and then determine the most efficient and effective analytical approach that will fulfill their needs with available resources...another must for the bookshelf of students and professionals alike.
-Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 15, No. 2, 2006

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OTLES, SEMIH
Published by CRC Press (2016)
ISBN 10: 1138199141 ISBN 13: 9781138199149
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Book Description CRC Press, 2016. Paperback. Book Condition: NEW. 9781138199149 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Bookseller Inventory # HTANDREE01186212

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Published by Taylor & Francis (2016)
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Book Description Taylor & Francis, 2016. Paperback. Book Condition: Brand New. 2nd revised edition. 534 pages. 9.21x6.14 inches. In Stock. Bookseller Inventory # __1138199141

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