Synopsis
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 are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.
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Review
"Ý...¨an excellent introductory food analysis textbookÝ...¨for instruction, or as a reference manual for analysts in the food industry."
(Food Technology)
"[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry."
(Food Technology)
About the Author
Piers Paul Read is best known for his book "Alive: The Story of the Andes Survivors", which documented the story of the 1972 crash of Uruguayan Air Force Flight 571 and was adapted into a film in 1993. He has won a number of prizes for his fiction, including the Hawthornden Prize, the Somerset Maugham Award and the James Tait Black Memorial Prize.
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Food Analysis.
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New York/ NY, Springer US., 2003
ISBN 10: 0306474956
ISBN 13: 9780306474958
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FOOD ANALYSIS 3ED (HB 2003)
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