Methods in food analysis

by Cruz, Rui M. S. Khmelinskii, Igor Vieira, Maria Margarida Cortez

Type Book

Rate 0.0 /5

"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…

Details

Files

Reviews

Download

Title Statements

Full title :Methods in food analysis / editors, Rui M.S. Cruzl, Igor Khmelinskii, Margarida C. Vieira.

Summary

Edition Statements

Publication Date:2014

Publication Statements

Publisher(s):CRC Press, Taylor & Francis Group
Place of Publication:Boca Raton
Language:eng
Publication Date:2014

The Physical Object

Description:x, 240 pages : : illustrations ; : 24 cm.

Edition Identifiers

ISBN:9781482231953, 1482231956
oclc:ocn946220852
LC Classification:RA601
Dewey Decimal:363.19/26

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.