Analytical Techniques for Foods and Agricultural Products
Analysis and Control Methods for Food and Agricultural Products
1. Edition December 1995
608 Pages, Hardcover
178 Pictures
40 tables
Handbook/Reference Book
Short Description
"Analytical Techniques for Foods and Agricultural Products" is a single comprehensive, and utilitarian guide to all the main analytical technique used in the food industry. The physical and chemical principles underlying each techniques are comprehensively reviewed, and the advantages and limitations of each method are clearly defined. In this manner, the reader may choose the method best suited to the particular needs of a project. The exceptional scope of this volume encompasses physical, chemical, engineering, biochemical, toxicological, and sensory analysis techniques. Not just for individuals in the food and pharmaceutical industries, this book contains valuable insights for anyone interested in analytical techniques and their applications.
This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the limitations of the techniques and their fields of application are defined. The scope is unusually wide, encompassing physical, chemical, engineering, biochemical, toxicologial, and sensory analysis techniques. It presents a wide variety of analytical methods, including those based on spetroscopy, chromatography, electrophoresis, thermal analysis, electrochemical analysis, rheology and molecular sieves.
Part I: Physical Techniques; Spectrophotometric techniques/ Other optical and spetroscopic techniques/ Image analysis techniques/ Chromatography/ Electrophoresis/ Thermal Analysis/ Electrochemical techniques/ Rheological techniques/ Methods of particle size analysis/ Complex and expensive instrumental techniques; Part II: Biochemical techniques; Enzymatic analysis/ Immunochemical analysis techniques/ Microbiological chemical analysis techniques; Part III: Sensory Evalutation; Part IV: Nutritional and Toxicological Analysis techniques; Nutritional analysis techniques/ Principles of food toxic analysis/ Techniques of mutagenicity analysis.
