Analyses and Energy Values of Foods PDF Download
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Author: Robert Henry Aders Plimmer
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 272
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Book Description
Author: Robert Henry Aders Plimmer
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 272
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Book Description
Author: Annabel Laura Merrill
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 126
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Book Description
Author: Dieter W. Gruenwedel
Publisher: CRC Press
ISBN: 1040285481
Category : Technology & Engineering
Languages : en
Pages : 416
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Book Description
This book describes a number of biological techniques that are of vital importance to the quality and safety assessment of foods, particularly in the areas of nutrition and food toxicology. It contains examples of the application of the principles in the analysis of compounds of interest in foods.
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 92
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Author:
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 536
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Author: Royal Sanitary Institute (Great Britain)
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 542
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Book Description
Author: Gruenwedel
Publisher: CRC Press
ISBN: 9780824771836
Category : Technology & Engineering
Languages : en
Pages : 422
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Book Description
Volume 3 of the landmark treatise Food Analysis: Principles and Techniques provides a distinctive, comprehensive treatment of biological techniques utilized in the analysis of food constituents, ranging from the use of biologically active molecules -- the enzymes -- to the employment of cell cultures, microorganisms, and whole animals. Volume 3: Biological Techniques eliminates the problem of searching through widely scattered sources to achieve thorough understanding of the principles and techniques used in this area. In self-contained chapters -- written by renowned investigators to assure authoritative, up-to-date coverage -- this unique resource systematically presents detailed background information for each technique to provide a solid conceptual framework ... details specific applications and procedures, including numerous illustrative examples ... discusses advantages and limitations for each technique to help you select appropriate techniques for your needs ... and compares and contrasts the biological assay techniques with instrumental methods to enhance fuller understanding of the field. Unmatched in scope, Biological Techniques -- like its companion volumes in this important 8-volume set -- reflects the broad-ranging recent developments in the field and is a requisite source for all food analysts in industry, government, and academia, including food scientists, nutritionists, biochemists, microbiologists, toxicologists, biologists, and environmental chemists. Additionally, graduate students in food science and nutrition will find each volume of this work indispensable in their studies. Book jacket.
Author: Michele Suman
Publisher: Royal Society of Chemistry
ISBN: 1788017196
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in food can cause a problem for food production companies, thus they are keen to find speedy and efficient quality control methods. This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique. With huge relevance worldwide, this book will appeal to food packaging scientists and mass spectrometry practitioners alike.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 220
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Author: Royal Society of Health (Great Britain)
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 560
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Book Description
