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New Techniques in the Analysis of Foods (Hardcover, 1998 ed.)
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New Techniques in the Analysis of Foods (Hardcover, 1998 ed.)
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The contributions in this volume were first presented at a
symposium organized by the editors and held at the 214th National
Meeting of the American Chemical Society in Las Vegas in September,
1997. The symposium was sponsored by the ACS Division of
Agricultural and Food Chemistry and covered recent developments of
interest in food analysis. Many changes have occurred since the
standard textbooks on food analysis were published: E. coli 0 157:
H7 has leaped into prominence, requiring new and rapid methods of
detection; MALDI-MS was developed and used in food analysis for the
first time; elec tron microscopy, fluorescence spectroscopy, and
electrorheology have been applied to cheese, bread, meat, and
chocolate, new methods for monitoring and predicting shelf life
have been introduced; new techniques for determining the
composition of food have evolved. This book includes many emerging
approaches which food scientists may find useful and probably will
not find in a textbook. The editors thank the authors whose work is
presented in these chapters, the Divi sion of Agricultural and Food
Chemistry for agreeing to hold the symposium, and our edi tors at
Kluwer Academic I Plenum Publishers whose assistance made our task
easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v
CONTENTS Physical Properties I. Transmission Electron Microscopic
Imaging of Casein Submicelle Distribution in Mozzarella Cheese . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin,
Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . ."
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