Methods in food analysis
by Cruz, Rui M. S. Khmelinskii, Igor Vieira, Maria Margarida Cortez
"The book reviews methods of analysis and detection in the area of food science and technology. There are seven chapters, each dealing with the determination/quantification analyses of quality parameters in food which cover topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies with specific work conditions. It will serve as a source of reference for universities, food engine…
Read More ↓Title Statements
- Full title :Methods in food analysis / editors, Rui M.S. Cruz, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal, Igor Khmelinskii, CIQA and Department of Chemistry and Pharmacy, FCT, University of Algarve, Portugal, Margarida C. Vieira, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal.
Summary
"The book reviews methods of analysis and detection in the area of food science and technology. There are seven chapters, each dealing with the determination/quantification analyses of quality parameters in food which cover topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies with specific work conditions. It will serve as a source of reference for universities, food engineers and researchers from R & D laboratories working in the area of food science and technology. Students at undergraduate and postgraduate levels in food science and technology will also benefit from the book"--
Read More ↓Edition Statements
- Publication Date:2014
Publication Statements
- Publisher(s):CRC Press, Taylor & Francis Group
- Place of Publication:Boca Raton, FL
- Language:eng
- Publication Date:2014
Notes
"A Science Publishers book."
The Physical Object
- Description:x, 240 pages : : illustrations (some color) ; : 24 cm
Edition Identifiers
- ISBN:9781482231953, 1482231956
- oclc:ocn858355772
- LC Classification:RA601
- Dewey Decimal:363.19/26
Table of Contents
1. Textural and rheological properties of fruit and vegetables / R.K. Vishwakarma, Rupesh S. Chavan, U.S. Shivhare and Santanu Basu -- 2. Pigments and color of muscle foods / Jin-Yeon Jeong, Gap-Don Kim, Han-Sul Yang and Seon-Tea Joo -- 3. Methodologies to analyze and quantify lipids in fruit and vegetable matrices / Hajer Trabelsi and Sadok Boukhchina -- 4. Texture in meat and fish products / Purificación García-Segovia, Ma Jesús Pagán Moreno and Javier Martínez-Monzó -- 5. Pigments in fruit and vegetables / Sara M. Oliveira, Cristina L.M. Silva and Teresa R.S. Brandão -- 6. Lipids in meat and seafood / Rui Pedrosa, Carla Tecelão and Maria M. Gil -- 7. Vibrational and electronic spectroscopy and chemometrics in analysis of edible oils / Ewa Sikorska, Igor Khmelinskii and Marek Sikorski.
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