The Chemical Analysis of Foods and Food Products ... Third Edition PDF Download
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Author: Morris Boris JACOBS
Publisher:
ISBN:
Category :
Languages : en
Pages : 970
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Book Description
Author: Morris Boris JACOBS
Publisher:
ISBN:
Category :
Languages : en
Pages : 970
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Book Description
Author: Morris Boris Jacobs
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1000
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Book Description
Author: Morris B. Jacobs
Publisher:
ISBN: 9780758110572
Category :
Languages : en
Pages : 970
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Book Description
Author: M.B. Jacobs
Publisher:
ISBN: 9788123906430
Category :
Languages : en
Pages :
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Book Description
Author: David Pearson
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 600
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Book Description
General methods for additives and contaminants. Sugar and preserves. Fruits and vegetable products. Cereal and flour. Sarch products. beverages and chocolate. herbs and spices. fermentation products. flesh foods. table jellies. Dairy products. oil and fats. Miscelaneous.
Author: Morris Boris JACOBS
Publisher:
ISBN:
Category :
Languages : en
Pages : 902
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Book Description
Author: Morris Boris Jacobs
Publisher:
ISBN:
Category : Chemistry, Analytic
Languages : en
Pages : 902
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Book Description
Author: S. Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 1441914633
Category : Technology & Engineering
Languages : en
Pages : 150
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Book Description
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author: C.S. James
Publisher: Springer Science & Business Media
ISBN: 1461521653
Category : Technology & Engineering
Languages : en
Pages : 180
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Book Description
Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.
Author: Owen R. Fennema
Publisher: CRC Press
ISBN: 9780824796914
Category : Technology & Engineering
Languages : en
Pages : 1096
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Book Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
