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eBook Handbook of Food Analysis Instruments ePub

eBook Handbook of Food Analysis Instruments ePub

by Semih Otles

  • ISBN: 1420045660
  • Category: Agricultural Sciences
  • Subcategory: Math Science
  • Author: Semih Otles
  • Language: English
  • Publisher: CRC Press; 1 edition (September 9, 2008)
  • Pages: 544
  • ePub book: 1587 kb
  • Fb2 book: 1400 kb
  • Other: txt lrf docx azw
  • Rating: 4.6
  • Votes: 206

Description

Explore the Pros and Cons of Food Analysis Instruments. The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing.

Explore the Pros and Cons of Food Analysis Instruments. With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments. Examine Benefits, Drawbacks, and Appropriate Use.

With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments. Translation, January 2009.

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Impacting The Field Volume . .by Leo M. L. Nollet .

Explore the Pros and Cons of Food Analysis Instruments: The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing.

During the past century, analytical methods have evolved considerably to include the use of increasingly sophisticated instruments. The Handbook of Food Analysis instruments focuses on the origin, concept, and use of these instruments

During the past century, analytical methods have evolved considerably to include the use of increasingly sophisticated instruments. The Handbook of Food Analysis instruments focuses on the origin, concept, and use of these instruments. Each chapter presents a specific type of instrument, nuclear magnetic resonance spectroscopy, microwave-assisted process, and more.

Principles of Chemical Analysis of Food Components. Semih Otles, Vasfiye Hazal Ozyurt. This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. PDF. Classical Wet Chemistry Methods. Sampling and Sample Preparation.

Handbook of Food Analysis Instruments. Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or.

Presents novel analysis instruments such as microwave-assisted process and nuclear magnetic resonance spectroscopy. Covers food analysis instruments based on chromatography, mass spectroscopy, and hyphenated techniques. Includes a color insert, more than 200 black and white illustrations, more than 40 tables, and 100 equations. Provides information on instruments to analyze food components and additives in lab studies. Data Analysis Techniques. Microextraction Methods in Food Analysis.

Explore the Pros and Cons of Food Analysis Instruments

The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments.

Examine Benefits, Drawbacks, and Appropriate Use

In a format that facilitates comparison of techniques, the book presents each technique in a uniform and easily accessible style. It begins with information relevant to all techniques, including calibration, standard addition, internal standards, selectivity, accuracy, precision, detection limit, quantification limit, range, robustness, speed, and convenience. Each subsequent chapter focuses on a specific type of instrument and includes a description of the information the technique can provide, a simple explanation of how it works, and examples of its application. The chapters also provide practical information such as names of instrument vendors, relative costs of instruments and materials, training and education of personnel, and references for more detailed information.

Increasingly Sophisticated Instruments Solve Analysis Problems

While there are any number of books that explain the principles of food analysis, describe how to conduct food analysis, and discuss test results, there are few that focus on understanding the actual instruments used in the analysis. Prepared by a team of food scientists, chemists, and biochemists, this handbook provides a valuable reference on the instruments of newly developed and practiced methods of analysis of food components and additives. Using the information in this book, readers can analyze each technique’s potential benefits and limitations and apply them to solve specific problems.