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| Author | : Leo M. L. Nollet |
| Publisher | : CRC Press |
| Total Pages | : 512 |
| Release | : 2004 |
| Genre | : Food |
| ISBN | : 9780824750381 |
Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.
| Author | : Leo M.L. Nollet |
| Publisher | : CRC Press |
| Total Pages | : 1530 |
| Release | : 2015-06-10 |
| Genre | : 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 | : Leo M.L. Nollet |
| Publisher | : CRC Press |
| Total Pages | : 876 |
| Release | : 2004-06-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1482276461 |
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 ev
| Author | : Leo M. L. Nollet |
| Publisher | : CRC Press |
| Total Pages | : 912 |
| Release | : 2004 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824750367 |
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.
| Author | : Semih Otles |
| Publisher | : CRC Press |
| Total Pages | : 550 |
| Release | : 2016-04-19 |
| Genre | : 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 |
| Total Pages | : 898 |
| Release | : 2004 |
| Genre | : Food |
| ISBN | : 9780824750374 |
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 evaluates methods for: establishing the presence of mycotoxins and phycotoxins identifying growth promoters and residual antibacterials tracking residues left by fungicides and herbicides discerning carbamate and urea pesticide residues confirming residual amounts of organochlorine and organophosphate pesticides detecting dioxin, polychlorobiphenyl (PCB), and dioxin-like PCB residues ascertaining n-nitroso compounds and polycyclic aromatic hydrocarbons tracing metal contaminants in foodstuffs
| Author | : Semih Otles |
| Publisher | : CRC Press |
| Total Pages | : 531 |
| Release | : 2011-11-16 |
| Genre | : Science |
| ISBN | : 1439815534 |
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 meth
| Author | : Leo M. L. Nollet |
| Publisher | : Marcel Dekker Incorporated |
| Total Pages | : 1088 |
| Release | : 1996 |
| Genre | : 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 | : Guanghua Zhao |
| Publisher | : Springer |
| Total Pages | : 207 |
| Release | : 2017-03-03 |
| Genre | : Technology & Engineering |
| ISBN | : 9811035962 |
This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactoferrin, as well as a host of zinc- and selenium-containing proteins. Due to their role in numerous metabolic processes, minerals such as calcium, iron, zinc and selenium are vital, and have to be obtained from a balanced diet because they cannot be synthesized. The structure and function of mineral-containing proteins influences the absorption of these essential minerals. As such, the study of these proteins is crucial for the assessment and maintenance of a balanced diet and for the development of effective mineral supplements. The book’s closing chapters focus on issues arising from current food processing techniques and in the development of mineral supplements. The book offers a valuable guide for researchers and students in the fields of food chemistry and nutrition.
| Author | : Yolanda Pico |
| Publisher | : Academic Press |
| Total Pages | : 813 |
| Release | : 2012-09-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0123848636 |
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. - Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers - Provides researchers with a single source for up-to-date information in food analysis - Single go-to reference for emerging techniques and technologies - Over 20 renowned international contributors - Broad coverage of many important techniques makes this reference useful for a range of food scientists
