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Handbook of Food Analysis - Two Volume Set
  • Language: en
  • Pages: 1568

Handbook of Food Analysis - Two Volume Set

  • Type: Book
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  • Published: 2015-06-10
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  • Publisher: CRC Press

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

Food Analysis by HPLC
  • Language: en
  • Pages: 1078

Food Analysis by HPLC

  • Type: Book
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  • Published: 2012-11-16
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  • Publisher: CRC Press

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Tho

Handbook of Water Analysis, Third Edition
  • Language: en
  • Pages: 999

Handbook of Water Analysis, Third Edition

  • Type: Book
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  • Published: 2013-07-29
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  • Publisher: CRC Press

Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques for detecting various compounds in water samples. Maintaining the detailed and accessible style of the previous editions, this third edition demonstrates water sampling and preservation methods by enumerating different ways to measure chemical and radiological characteristics. It gives step-by-step descriptions of separation, residue determination, and clean-up techniques. See What’s New in the Second Edition: Includes five new chapters covering ammonia, nitrates, nitrites, and petroleum hydrocarbons, as well as organoleptical and algal analysis methodology Compares older metho...

Handbook of Muscle Foods Analysis
  • Language: en
  • Pages: 990

Handbook of Muscle Foods Analysis

  • Type: Book
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  • Published: 2008-11-10
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  • Publisher: CRC Press

In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t

Handbook of Analysis of Active Compounds in Functional Foods
  • Language: en
  • Pages: 956

Handbook of Analysis of Active Compounds in Functional Foods

  • Type: Book
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  • Published: 2012-01-18
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  • Publisher: CRC Press

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien

Safety Analysis of Foods of Animal Origin
  • Language: en
  • Pages: 1002

Safety Analysis of Foods of Animal Origin

  • Type: Book
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  • Published: 2016-04-19
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  • Publisher: CRC Press

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

Handbook of Dairy Foods Analysis
  • Language: en
  • Pages: 920

Handbook of Dairy Foods Analysis

  • Type: Book
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  • Published: 2009-11-04
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  • Publisher: CRC Press

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compoun...

Food Allergens
  • Language: en
  • Pages: 220

Food Allergens

  • Type: Book
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  • Published: 2016-04-19
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  • Publisher: CRC Press

While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods used in this analysis. Covering all of the major recognized food allergens in the US and EU, Food Allergens: Analysis Instrumentation and Methods begins with an introduction to the problem and

Handbook of Seafood and Seafood Products Analysis
  • Language: en
  • Pages: 928

Handbook of Seafood and Seafood Products Analysis

  • Type: Book
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  • Published: 2009-11-24
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  • Publisher: CRC Press

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

Food Biochemistry and Food Processing
  • Language: en
  • Pages: 786

Food Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food ...