Food Analysis (Food Science Text Series)

ISBN 10: 1461425891 / ISBN 13: 9781461425892

Published by Springer, 2012

About this Item

The item is in good condition and works perfectly, however it is showing some signs of previous ownership which could include: small tears, scuffing, notes, highlighting, gift inscriptions, and library markings.

Seller Inventory # 4BQGBJ0120TX

Bibliographic Details

• Title: Food Analysis (Food Science Text Series)
• Publisher: Springer
• Publication Date: 2012
• Language: English
• ISBN 10: 1461425891
• ISBN 13: 9781461425892
• Binding: paperback
• Edition: 4th Edition
• Condition: Good

About this title

Synopsis

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.

Review

"[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry."
(Food Technology)