Methods of Analysis of Food Components and Additives

Herausgeber: Otles, Semih

• Broschiertes Buch

Produktbeschreibung

Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. 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 to be analyzed, explains how it works, and then offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins.

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Produktdetails

• Verlag: CRC Press
• 2. Auflage
• Seitenzahl: 534
• Erscheinungstermin: 17. Oktober 2016
• Englisch
• Abmessung: 234mm x 156mm x 29mm
• Gewicht: 802g
• ISBN-13: 9781138199149
• ISBN-10: 1138199141
• Artikelnr.: 57384345

Autorenporträt

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

Inhaltsangabe

Selection of Techniques Used in Food Analysis. Statistical Assessment of
Results of Food Analysis. Analytical Quality Assurance. Analysis of
Drinking Water. Analysis of Proteins, Peptides, and Amino Acids in Foods.
Extraction and Analysis of Food Lipids. Analysis of Carbohydrates in Foods.
Determination and Speciation of Metals and Trace Elements in Foods.
Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences.
Analysis of Carotenoids and Chlorophylls in Foods. Analysis of Polyphenols
in Foods. Sensory Analysis of Foods. Determination of Food Allergens and
Genetically Modified Components. Determination of Pesticide Residues.
Determination of Pollutants in Foods. Analysis of Chemical Preservatives in
Foods. Measuring Radioactive Contaminants in Foods. Rapid Analysis
Techniques in Food Microbiology. Analysis of Natural Toxins in Foods.