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Chemical Separations
This laboratory manual and reference provides a working knowledge of an array of separation methods via detailed coverage of the principles, equipment and techniques involved, with an emphasis on everyday practice rather than theory.
Food Analysis
A text for undergraduate and graduate students in food science and technology, as well as a reference and source book on analytical methods and instruments for professional researchers in the field of food analysis. This revised edition (2nd ed., 1987) adds new chapters on capillary zone electrophoresis and thermal analysis, and expanded discussions of sampling, preparation of samples, reporting results, reliability of results, extraction with supercritical fluid techniques, and line process monitoring.
Food Analysis
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) wit...
Food analysis
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Food analysis
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Food Texture and Viscosity: Concept and Measurement
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for...
