| Description |
1 online resource : illustrations |
| Series |
Chemical & Functional Properties of Food Components |
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Chemical and functional properties of food components series.
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| Contents |
Front Cover; Contents; Preface; Acknowledgments; Editor; Contributors; Chapter 1: Choosing Techniques for Analysis of Food; Chapter 2: Statistical Assessment of Results of Food Analysis; Chapter 3: Analytical Quality Assurance; Chapter 4: Analysis of Drinking Water; Chapter 5: Analysis of Proteins, Peptides, and Amino Acids in Foods; Chapter 6: Extraction and Analysis of Food Lipids; Chapter 7: Advanced Analysis of Carbohydrates in Foods; Chapter 8: Determination and Speciation of Trace Elements in Foods; Chapter 9: Analysis of Vitamins for Health, Pharmaceutical, and Food Sciences |
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Chapter 10: Analysis of Carotenoids and Chlorophylls in FoodsChapter 11: Analysis of Polyphenols in Foods; Chapter 12: Sensory Analysis of Foods; Chapter 13: Determination of Food Allergens and Genetically Modified Components; Chapter 14: Determination of Pesticide Residues; Chapter 15: Determination of Pollutants in Foods; Chapter 16: Analysis of Chemical Preservatives in Foods; Chapter 17: Measuring Radioactive Contaminants in Foods; Chapter 18: Rapid Analysis Techniques in Food Microbiology; Chapter 19: Analysis of Natural Toxins in Foods; Back Cover |
| Summary |
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. T |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food additives -- Analysis -- Methodology
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Food additives -- Analysis -- Standards
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Food -- Analysis -- Methodology
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TECHNOLOGY & ENGINEERING -- Food Science.
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| Form |
Electronic book
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| Author |
Ötleş, Semih.
|
| ISBN |
9781439815533 |
|
1439815534 |
|
1439815526 |
|
9781439815526 |
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