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An English translation of the French volume comprehensively covering the main analytical techniques used in the food industry. The 41 contributors describe the physical and chemical principles underlying each technique, reviewing the advantages and limitations of the method in the general areas of spectroscopy, biochemical analysis, sensory analysis, and nutritional analysis. Each of these broader categories is divided into specific discussions of areas within the subject e.g. near infrared spectroscopy, chromatography, enzymatic analysis, principles of food toxic analysis. Includes illustrations. Annotation c. by Book News, Inc., Portland, Or.
Book Description
This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the limitations of the techniques and their fields of application are defined. The scope is unusually wide, encompassing physical, chemical, engineering, biochemical, toxicologial, and sensory analysis techniques. It presents a wide variety of analytical methods, including those based on spetroscopy, chromatography, electrophoresis, thermal analysis, electrochemical analysis, rheology and molecular sieves.
Analysis and Control Methods for Food and Agricultural Products, Analytical Techniques for Foods and Agricultural Products (Multon: Analysis and Control Methods for Foods and Agriculture)
Analysis and Control Methods for Food and Agricultural Products, Analytical Techniques for Foods and Agricultural Products (Multon: Analysis and Control Methods for Foods and Agriculture),G. Linden,Wiley-Interscience,0471186090,Agriculture - General,Analysis,Chemistry - Industrial & Technical,Food,Food Biotechnology,Food Science,Science/Mathematics,Technology,Technology & Industrial Arts,Agricultural science,Biotechnology,Science / Chemistry / Technical & Industrial,Outlet
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