With diet, health, and food safety news making headlines on a
regular basis, the ability to separate, identify, and analyze the
nutrients, additives, and toxicological compounds found in food and
food components is more important than ever. This requires proper
training in the application of best methods, as well as efforts to
improve existing methods to meet analytical needs. Advances in
instrumentation and applied instrumental analysis methods have
allowed scientists concerned with food and beverage quality,
labeling, compliance, and safety to meet these ever-increasing
analytical demands. This updated edition of Methods of Analysis of
Food Components and Additives covers recent advances as well as
established methods in a concise guide, presenting detailed
explanations of techniques for analysis of food components and
additives.
Written by leading scientists, many of whom personally developed
or refined the techniques, this reference focuses primarily on
methods of food analysis and novel analysis instruments. It
provides readers with a survey of modern analytical instruments and
methods for the analysis of food components, additives, and
contaminants. Each chapter summarizes key findings on novel
analysis methods, including the identification, speciation, and
determination of components in raw materials and food products. The
text describes the component or additive that can be analyzed,
explains how it works, and then offers examples of
applications.
This reference covers selection of techniques, statistical
assessments, analysis of drinking water, and rapid microbiological
techniques. It also describes the application of chemical,
physical, microbiological, sensorial, and instrumental novel
analysis to food components and additives, including proteins,
peptides, lipids, vitamins, carotenoids, chlorophylls, and food
allergens, as well as genetically modified components, pesticide
residues, pollutants, chemical preservatives, and radioactive
components in foods. The Second Edition contains three valuable new
chapters on analytical quality assurance, the analysis of
carbohydrates, and natural toxins in foods, along with updates in
the remaining chapters, numerous examples, and many new
figures.
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