Chemical Analysis of Food - Techniques and Applications (Paperback, 2nd edition)

Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Release date:	June 2020
First published:	2020
Editors:	Yolanda Pico
Dimensions:	276 x 216 x 47mm (L x W x T)
Format:	Paperback
Pages:	916
Edition:	2nd edition
ISBN-13:	978-0-12-813266-1
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-12-813266-3
Barcode:	9780128132661

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