Handbook of Food Analysis Instruments PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Handbook of Food Analysis Instruments PDF full book. Access full book title Handbook of Food Analysis Instruments by Semih Otles. Download full books in PDF and EPUB format.
Author: Semih Otles
Publisher: CRC Press
ISBN: 1420045679
Category : Science
Languages : en
Pages : 550
Get Book Here
Book Description
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
Author: Semih Otles
Publisher: CRC Press
ISBN: 1420045679
Category : Science
Languages : en
Pages : 550
Get Book Here
Book Description
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
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1482297841
Category : Science
Languages : en
Pages : 1530
Get Book Here
Book Description
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 142004530X
Category : Technology & Engineering
Languages : en
Pages : 990
Get Book Here
Book Description
In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Author: Var L. de St. Jeor
Publisher:
ISBN: 9781605953311
Category :
Languages : en
Pages :
Get Book Here
Book Description
Based on the analysis of actual problematic samples sent by agricultural and food producers, this handbook is a technical introduction to the investigative methods and technical apparatus for analyzing foods and related byproducts containing contaminants or defects caused by chemical or microstructural irregularities. The book shows how a food forensic lab is set up and provides protocols for sample preparation, with special attention to, imaging, spectroscopy, X-ray, other devices, and chemical, microstructural and elemental analysis. The book supplies numerous example images, spectra and data sets to aid in formulating and also solving problems of identifying defects in food products, such as off-flavors, improper texture, faulty ingredients, ingredient interactions and inclusion of foreign materials or foreign chemicals. Topics include dyes and staining, SEM, X-ray tomography, various forms of spectroscopy, fluorescence, molecular, elemental and chemical analysis, and more. This handbook is essential for anyone tasked with analyzing foods for safety, forensics, quality, or product design.
Author: Leo M. L. Nollet
Publisher: CRC Press
ISBN: 9780824750374
Category : Technology & Engineering
Languages : en
Pages : 898
Get Book Here
Book Description
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: Raju Khan
Publisher: CRC Press
ISBN: 1040118607
Category : Technology & Engineering
Languages : en
Pages : 547
Get Book Here
Book Description
This reference book provides updated knowledge on fundamentals and applications of aptasensors in food science. It discusses aptamer selection strategies including Systematic Evolution of Ligands through EXponential enrichment (SELEX), Capture SELEX, Cell SELEX, and GO SELEX strategies for aptasensor design involving well-studied and newly emerged nanomaterials, food analysis focusing on its safety, aptasensing techniques relevant to detection of food pathogens, pesticides, veterinary drug residues, toxins, heavy metals, allergens, and future perspectives of aptamers in food science and technology. The book focuses on recent developments in aptasensors and their use in detection of contaminants in food. The book is an excellent resource for R&D organizations dedicated to the development of biosensors in general and aptasensors in particular for the detection of environmental contaminants in the food supply chain. Also, the contents of the book will be useful to researchers, postgraduate students, analytical chemists, food scientists, and regulatory authorities.
Author: Fidel Toldrá
Publisher: CRC Press
ISBN: 1000342077
Category : Technology & Engineering
Languages : en
Pages : 1472
Get Book Here
Book Description
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, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy 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. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or 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, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Author: Stephanie Clark
Publisher: John Wiley & Sons
ISBN: 0470671149
Category : Technology & Engineering
Languages : en
Pages : 603
Get Book Here
Book Description
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Author: Sanjaya K. Dash
Publisher: CRC Press
ISBN: 1000933938
Category : Technology & Engineering
Languages : en
Pages : 550
Get Book Here
Book Description
Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose. An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types of equipment for better understanding their applications. Key Features: Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment; Reviews concepts comprehensively with suitable illustrations and problems; Provides an adequate number of examples with different levels of difficulty to give ample practice to students; Explains equipment units in three broad subheadings: construction and operation, salient features, and applications This book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.
Author: Sofia Agriopoulou
Publisher: CRC Press
ISBN: 1000815757
Category : Science
Languages : en
Pages : 362
Get Book Here
Book Description
One of the challenges facing the world is feeding the ever-increasing population, with food security being a growing 21st century problem. This stresses the need for coordinated international systems to prevent and mitigate food fraud in global food supply chains. Food fraud, which is usually financially motivated, has significant consequences including unfair competition, major damage to markets and organizations, loss of consumer confidence, and it raises food safety issues. A shift toward a more plant-based diet can be endorsed to promote sustainability but also to improve public health and minimize animal suffering. The aim of this book is to deal with issues related to authenticity and chemometrics of the most important food products of plant origin, such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and instrumentation coupled with available chemometric tools.
