Author: Michigan State University (LANSING). Kellogg Center for Continuing Education. Symposium and Workshop on Instrumental Methods for the Analysis of Food Additives
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description
Instrumental Methods for the Analysis of Food Additives. Proceedings of the Symposium and Workshop Held at Michigan State University, Kellogg Center for Continuing Education, East Lansing, Michigan, March 24-26, 1960. Edited by William H. Butz ... Henry J. Noebels
Author: Michigan State University (LANSING). Kellogg Center for Continuing Education. Symposium and Workshop on Instrumental Methods for the Analysis of Food Additives
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description
Instrumental Methods for the Analysis of Food Additives: Proceedings of the Symposium and Workshop Held at Michigan State University... March 24-26, 1960
Author: W. H. Butz
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Instrumental Methods for the Analysis of Food Additives; Proceedings
Author: William H. Butz
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 304
Book Description
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 304
Book Description
Instrumental Methods for the Analysis of Food Additives
Author: William H. Butz
Publisher:
ISBN:
Category : Alimetos - Analisis
Languages : en
Pages : 288
Book Description
Publisher:
ISBN:
Category : Alimetos - Analisis
Languages : en
Pages : 288
Book Description
Instrumental Methods for the Analysis of Food Additives. Proceedings of the Symposium and Workshop Held at Michigan State University, Kellogg Center for Continuing Education ... March 24-26, 1960
Author: Michigan State University
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description
Instrumental Methods for the Analysis of Food Additives; Proceedings
Author: William H. Butz
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 303
Book Description
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 303
Book Description
Methods of Analysis of Food Components and Additives, Second Edition
Author: Semih Otles
Publisher: CRC Press
ISBN: 1439815526
Category : Technology & Engineering
Languages : en
Pages : 537
Book Description
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. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
Publisher: CRC Press
ISBN: 1439815526
Category : Technology & Engineering
Languages : en
Pages : 537
Book Description
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. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
U.S. Environmental Protection Agency Library System Book Catalog Holdings as of July 1973
Author: United States. Environmental Protection Agency. Library Systems Branch
Publisher:
ISBN:
Category : Environmental protection
Languages : en
Pages : 702
Book Description
Publisher:
ISBN:
Category : Environmental protection
Languages : en
Pages : 702
Book Description
National Library of Medicine Catalog
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 910
Book Description
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 910
Book Description
Instrumental Methos for the Analysis of Food Additives
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description