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Handbook of Food Analysis Physical Characterization and Nutrient Analysis 2nd Edition by Leo Nollet 082475039X 9780824750398

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Handbook of food analysis 2nd ed Edition Leo M L Nollet Digital Instant Download

Author(s): Leo M L Nollet
ISBN(s): 9780824750398, 082475039X
Edition: 2nd ed
File Details: PDF, 35.47 MB
Year: 2004
Language: english
SKU: EB-4182254 Category: Tag:

Handbook of Food Analysis Physical Characterization and Nutrient Analysis 2nd Edition by Leo Nollet – Ebook PDF Instant Download/Delivery: 082475039X, 9780824750398

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Product details:

ISBN 10: 082475039X

ISBN 13: 9780824750398

Author: Leo M.L. Nollet

The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accurate, and reliability of each procedure.

Volume 1 evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analyties ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. It also provides tools used in the analysis of various substances added to foods as enhancements or quality safeguards. Volume 3 explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-bsed analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food.

Handbook of Food Analysis Physical Characterization and Nutrient Analysis 2nd Table of contents:

Volume 1
Optical Properties. Sensory Evaluation Techniques. Water Activity. Determination of Moisture and Ash Contents of Foods. Amino Acids. Peptides. Proteins. Enzymes. Fatty Acids. Analysis of Neutral Lipids: Triacylglycerols. Analysis of Neutral Lipids: Unsaponifiable Matter. Phospholipids. Carbohydrates and Starch.

Volume 2
Mycotoxins. Phycotoxins. Residual Antibacterials in Food. Residues of Growth Promoters. Urea Pesticide Residues in Food. Organochlorine Pesticide Residues in Food. Carbamate Pesticide Residues in Food. Organophosphate Pesticide Residues in Food. Fungicide Residues. Herbicide Residues. Packaging and Other Food Contact Material Residues. Polychlorobiphenyl Residues. Dioxin and Dioxin-like PCB Residues.

Volume 3
Sample Preparation. Chemometrics. Particle Size Analysis. Surface Charge Analysis. Differential Scanning Calorimetry in the Analysis of Foods. Nonenzymatic Browning. Determination of Cations and Anions by Chromatographic and Electrophoretic Techniques. Methods of Detection of Irradiated Foodstuffs and Related Products. Analysis of Meat-Containing Food. Analysis of Meat Quality. Radionuclide Concentrations in Food. Detection and Quantification of Genetically Modified Organisms in Food by DNA-Based and Protein-Based Methods. Food Adulteration. Instruments and Techniques. Biosensors for Food Analysis. Nano-Scale Analysis Systems.

 

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Tags: Leo Nollet, Analysis, Physical, Characterization