Methods in food analysis

Methods in food analysis

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

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"This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering 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 for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science…

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Title Statements

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

Summary

"This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering 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 for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students"--Provided by publisher

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Edition Statements

  • Publication Date:©2014

Publication Statements

  • Publisher(s):CRC Press
  • Place of Publication:Boca Raton
  • Language:eng
  • Publication Date:©2014

The Physical Object

  • Description:1 online resource (x, 240 pages) : : illustrations (some color)

Edition Identifiers

  • ISBN:9781482231960, 1482231964
  • oclc:ocn881433713
  • LC Classification:TX541
  • Dewey Decimal:363.19/26

Table of Contents

Textural and rheological properties of fruit and vegetables / R.K. Vishwakarma, Rupesh S. Chavan, U.S. Shivhare and Santanu Basu -- Pigments and color of muscle foods / Jin-Yeon Jeong, Gap-Don Kim, Han-Sul Yang and Seon-Tea Joo -- Methodologies to analyze and quantify lipids in fruit and vegetable matrices / Hajer Trabelsi and Sadok Boukhchina -- Texture in meat and fish products / Purificación García-Segovia, Ma Jesús Pagán Moreno and Javier Martínez-Monzó -- Pigments in fruit and vegetables / Sara M. Oliveira, Cristina L.M. Silva and Teresa R.S. Brandão -- Lipids in meat and seafood / Rui Pedrosa, Carla Tecelão and Maria M. Gil -- Vibrational and electronic spectroscopy and chemometrics in analysis of edible oils / Ewa Sikorska, Igor Khmelinskii and Marek Sikorski.

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Subjects

BUSINESS & ECONOMICS -- Infrastructure Food -- Analysis Food Analysis -- methods Methods (Music) SOCIAL SCIENCE -- General

Writers

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

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