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Author : S. Suzanne Nielsen
Publisher : Aspen Publishers
Page : 530 pages
File Size : 42,7 Mb
Release : 1994
Category : Science
ISBN : 0412137712
Author : S. Suzanne Nielsen
Publisher : Jones & Bartlett Pub
Page : 530 pages
File Size : 53,9 Mb
Release : 1994
Category : Science
ISBN : 0867208260
Author : S.S. Nielsen
Publisher : Unknown
Page : 128 pages
File Size : 41,8 Mb
Release : 2002-02-01
Category : Electronic
ISBN : 8123908318
Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 150 pages
File Size : 49,5 Mb
Release : 2010-03-20
Category : Technology & Engineering
ISBN : 9781441914637
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author : Yolanda Pico
Publisher : Academic Press
Page : 813 pages
File Size : 42,5 Mb
Release : 2012-09-01
Category : Technology & Engineering
ISBN : 9780123848635
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists
Author : Vassilis Kontogiorgos
Publisher : Springer Nature
Page : 175 pages
File Size : 47,8 Mb
Release : 2024-06-30
Category : Electronic
ISBN : 9783031535581
Author : Richard Owusu-Apenten
Publisher : CRC Press
Page : 270 pages
File Size : 46,9 Mb
Release : 2004-12-16
Category : Technology & Engineering
ISBN : 9781420058178
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu
Author : Morris B. Jacobs
Publisher : Unknown
Page : 537 pages
File Size : 52,6 Mb
Release : 1947
Category : Electronic
ISBN : OCLC:1024441852
Author : Morris Boris Jacobs
Publisher : Unknown
Page : 970 pages
File Size : 44,7 Mb
Release : 1962
Category : Chemistry, Analytic
ISBN : OCLC:977049947
Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 53,6 Mb
Release : 2020-07-21
Category : Technology & Engineering
ISBN : 9781119537656
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Author : David Pearson
Publisher : Unknown
Page : 575 pages
File Size : 54,8 Mb
Release : 1976
Category : Food
ISBN : OCLC:3997927
Author : Yolanda Picó
Publisher : Academic Press
Page : 814 pages
File Size : 53,6 Mb
Release : 2012-07-18
Category : Science
ISBN : 9780123848628
"The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.
Author : C.S. James
Publisher : Springer Science & Business Media
Page : 180 pages
File Size : 47,7 Mb
Release : 2013-12-01
Category : Technology & Engineering
ISBN : 9781461521655
Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.
Author : Morris B. Jacobs
Publisher : Forgotten Books
Page : 566 pages
File Size : 41,8 Mb
Release : 2018-03-19
Category : Science
ISBN : 0483543462
Excerpt from The Chemical Analysis of Foods and Food Products The author has attempted to present short practical methods which are usable and efficient and are, Of course, Of vast importance in routine analysis and in general control work. Throughout the book stress is placed on the fact that in all probability the analysis of a food product should fall within known normal limits and that the tendency to adul terate is closely tied to economic factors. The book is designed for use as an educational text and as a manual for manufacturers for control work. It is hoped that. It will prove useful in regulatory laboratories, both governmental and commercial and as a reference particularly in those subjects treated herein which are not treated in other texts in the subject. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : John N. Coupland
Publisher : Springer
Page : 192 pages
File Size : 52,5 Mb
Release : 2014-06-30
Category : Technology & Engineering
ISBN : 9781493907618
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.
