Explore the Pros and Cons of Food Analysis Instruments The
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 instrument, the Handbook of
Food Analysis Instruments discusses how to apply proper methods and
use increasingly sophisticated instruments. Examine Benefits,
Drawbacks, and Appropriate Use In a format that facilitates
comparison of techniques, the book presents each technique in a
uniform and easily accessible style. It begins with information
relevant to all techniques, including calibration, standard
addition, internal standards, selectivity, accuracy, precision,
detection limit, quantification limit, range, robustness, speed,
and convenience. Each subsequent chapter focuses on a specific type
of instrument and includes a description of the information the
technique can provide, a simple explanation of how it works, and
examples of its application. The chapters also provide practical
information such as names of instrument vendors, relative costs of
instruments and materials, training and education of personnel, and
references for more detailed information. Increasingly
Sophisticated Instruments Solve Analysis Problems While there are
any number of books that explain the principles of food analysis,
describe how to conduct food analysis, and discuss test results,
there are few that focus on understanding the actual instruments
used in the analysis. Prepared by a team of food scientists,
chemists, and biochemists, this handbook provides a valuable
reference on the instruments of newly developed and practiced
methods of analysis of food components and additives. Using the
information in this book, readers can analyze each technique's
potential benefits and limitations and apply them to solve specific
problems.
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