Instrumental Analysis of Food V2 PDF Download
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Author: George Charalambous
Publisher: Elsevier
ISBN: 0323146058
Category : Technology & Engineering
Languages : en
Pages : 561
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Book Description
Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled water by autotitralizer; application of direct mass spectrometry for rapid analysis of organics in water beverages; and water sorption of coffee solubles by inverse gas chromatography. The flavor characteristics of the components of orange blossom Citrus aurantium; microstructure of protein gels in relation to their rheological properties; and glass capillary gas chromatography in the wine and spirit industry are also deliberated. This text likewise covers the analysis of the flavors in aged sake; determination of volatile phenols in rum and brandy by GC and LC; and capillary-chromatographic investigations on various grape varieties. This publication is beneficial to food technologists and specialists interested in analyzing of beverages.
Author: George Charalambous
Publisher: Elsevier
ISBN: 0323146058
Category : Technology & Engineering
Languages : en
Pages : 561
Get Book Here
Book Description
Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled water by autotitralizer; application of direct mass spectrometry for rapid analysis of organics in water beverages; and water sorption of coffee solubles by inverse gas chromatography. The flavor characteristics of the components of orange blossom Citrus aurantium; microstructure of protein gels in relation to their rheological properties; and glass capillary gas chromatography in the wine and spirit industry are also deliberated. This text likewise covers the analysis of the flavors in aged sake; determination of volatile phenols in rum and brandy by GC and LC; and capillary-chromatographic investigations on various grape varieties. This publication is beneficial to food technologists and specialists interested in analyzing of beverages.
Author: Georg Borgstrom
Publisher: Elsevier
ISBN: 0323142508
Category : Technology & Engineering
Languages : en
Pages : 796
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Book Description
Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.
Author: M. Doyama
Publisher: Elsevier
ISBN: 1483291472
Category : Computers
Languages : en
Pages : 980
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Book Description
With advanced materials being in the midst of a widely acknowledged revolution, there is relentless pressure on scientists and engineers to be on the cutting edge of emerging theories and design methodologies. The 379 papers in this two part volume bring together the experience of specialists in the entire field of applications of Materials Science. This multidisciplinary meeting was held to bring together workers in a wide range of materials science and engineering activities who employ common analytical and experimental methods in their day to day work. The results of the meeting are of worldwide interest, and will help to stimulate future research and analysis in this area.
Author:
Publisher:
ISBN:
Category : Pharmacy
Languages : en
Pages : 690
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 672
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Book Description
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128231556
Category : Medical
Languages : en
Pages : 408
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Book Description
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics
Author: Severin K. Turosienski
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 196
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Book Description
Author: Katherine Margaret (O'Brien) Cook
Publisher:
ISBN:
Category : Adult education
Languages : en
Pages : 630
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Book Description
Author: United States. Energy Research and Development Administration
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 800
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Book Description
![The Principles and Practice of Vegetarian Cookery, Founded on Chemical Analysis. ... By the Author of “Fruits and Farinacea the Proper Food of Man” [i.e. J. Smith]. PDF](https://books.google.com/books/content/images/frontcover/mDBdAAAAcAAJ?fife=w80-h100)
Author: John Smith (of Malton.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
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Book Description
