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Author : William Horwitz
Publisher : Aoac International
Page : 128 pages
File Size : 45,8 Mb
Release : 2005-01-01
Category : Science
ISBN : 0935584757
Author : AOAC International,George W. Latimer
Publisher : Aoac International
Page : 128 pages
File Size : 44,6 Mb
Release : 2012
Category : Science
ISBN : 0935584838
The Official Methods of AnalysisSM, 19th Edition (print), is now available for purchase. The print edition is a 2-volume set (hard cover bound books; not a subscription). Following are highlights in the new edition: * 31 Methods adopted as First Action * 16 SMPRs developed and approved by AOAC stakeholder panels * 7 Methods with major modifications * 10 Methods with minor editorial revisions * 7 New appendices on guidelines for SMPRs, voluntary consensus standards, probability of detection, validation of microbiological methods for foods and environmental surfaces, validation of dietary supplements and botanicals, single-laboratory validation of infant formula and adult nutritionals, and validation of food allergens * A new subchapter on General Screening Methods (Chapter 17, subchapter 15) that includes screening methods for bacteria * Updated information on program components of the Official MethodsSM process (found in the front matter)
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 920 pages
File Size : 52,7 Mb
Release : 2009-11-04
Category : Technology & Engineering
ISBN : 9781420046311
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Author : Association of official analytical chemists international
Publisher : Unknown
Page : 0 pages
File Size : 45,8 Mb
Release : 2023
Category : Agricultural chemistry
ISBN : 0197649084
Author : Aoac INTERNATIONAL
Publisher : Oxford University Press, USA
Page : 3750 pages
File Size : 40,7 Mb
Release : 2022-06-27
Category : Electronic
ISBN : 0197610137
AOAC INTERNATIONAL has been publishing a robust set of methods for analytical scientists since 1884. Scientists from around the globe contribute their expertise to ensure the content remains reliable in terms of standards development, method development, and the systematic evaluation and review of methods. As a result, the Official Methods of Analysis of AOAC INTERNATIONAL is the most comprehensive collection of chemical and microbiological methods available in the world. Now in its twenty-second edition, this publication continues to be the most extensive and reliable collection of chemical and microbiological methods and consensus standards. Many methods within the compendium have notation indicating their adoption as harmonized international reference methods by the International Organization for Standardization (ISO), the International Dairy Federation (IDF), the International Union of Pure and Applied Chemistry (IUPAC), and the Codex Alimentarius Commission. This new edition includes new and updated methods approved since 2019
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization
Publisher : World Health Organization
Page : 641 pages
File Size : 49,7 Mb
Release : 2009
Category : Medical
ISBN : 9789241660600
"IPCS--International Programme on Chemical Safety."
Author : George W. Latimer
Publisher : Unknown
Page : 0 pages
File Size : 55,7 Mb
Release : 1920
Category : Agricultural chemistry
ISBN : OCLC:1429307315
Analytical methods and procedures in this compendium have undergone rigorous scientific and systematic scrutiny to determine the performance characteristics for the intended analiyical application and fitness for pupose. AOAC INTERNATIONAL members and other volunteers have reviewed the analytical results and determined that particular method is appropriate for the analyte and matrix stated, provided the analysis is conducted by a competent analyst as written.
Author : Mary K. Schmidl,Theodore P. Labuza
Publisher : Springer Science & Business Media
Page : 424 pages
File Size : 40,9 Mb
Release : 2000-06-30
Category : Business & Economics
ISBN : 0834212617
Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.
Author : Association of Official Analytical Chemists
Publisher : Unknown
Page : 1174 pages
File Size : 45,5 Mb
Release : 2000
Category : Agricultural chemistry
ISBN : WISC:89065345332
Author : United States. Food and Drug Administration. Division of Microbiology
Publisher : Unknown
Page : 180 pages
File Size : 41,5 Mb
Release : 1969
Category : Microbiology
ISBN : STANFORD:36105214583721
Author : Leo M. L. Nollet
Publisher : CRC Press
Page : 898 pages
File Size : 53,9 Mb
Release : 2004
Category : Food
ISBN : 0824750373
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 evaluates methods for: establishing the presence of mycotoxins and phycotoxins identifying growth promoters and residual antibacterials tracking residues left by fungicides and herbicides discerning carbamate and urea pesticide residues confirming residual amounts of organochlorine and organophosphate pesticides detecting dioxin, polychlorobiphenyl (PCB), and dioxin-like PCB residues ascertaining n-nitroso compounds and polycyclic aromatic hydrocarbons tracing metal contaminants in foodstuffs
Author : Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 585 pages
File Size : 45,5 Mb
Release : 2014-09-04
Category : Technology & Engineering
ISBN : 9781441914774
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Author : Richard E. McDonald,Magdi M. Mossoba
Publisher : The American Oil Chemists Society
Page : 424 pages
File Size : 54,9 Mb
Release : 1997
Category : Science
ISBN : 0935315802
New Techniques and Applications in Lipid Analysis provides an informative and comprehensive reference book covering the latest and most important analytical topics in lipid chemistry. Researchers in biomedicine, food industry, food processing, product development, nutrition and dietetics, oil processing, fat substitutes, and lipid technology, as well as students in the fields of food science and nutrition, will greatly benefit from this book.
Author : Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 49,5 Mb
Release : 2016-12-06
Category : Technology & Engineering
ISBN : 9781119160571
Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis
Author : Michael O'Keefe
Publisher : CRC Press
Page : 330 pages
File Size : 54,7 Mb
Release : 2000-02-23
Category : Technology & Engineering
ISBN : 9057024411
Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available. This text uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provide the reader with a thorough understanding and practical demonstration of the science of residue analysis in food. The various techniques employed in residue analysis are described in detail in this book. Each chapter deals with the principles underlying the techniques and illustrates practical applications of the technique through examples from the scientific literature. Written by established scientists working in the areas of technique development and application to residue analysis, the text describes the sequence of the analytical procedure, from sample treatment through to residue determination. Of interest to all scientists in the field of residue analysis and food safety, this text is an essential reference for practising residue analysts and researchers.