Cover; Title Page; Copyright; Dedication; Contents; Foreword; Preface to the Third Edition; Chapter 1 Introduction; 1.1 The Historical Development of the GC-MS Technique; Chapter 2 Fundamentals; 2.1 Sample Preparation; 2.1.1 Solid Phase Extraction; 2.1.2 Solid Phase Microextract…
The only comprehensive reference on this popular and rapidly developing technique provides a detailed overview, ranging from fundamentals to applications, including a section on the evaluation of GC-MS analyses.As such, it covers all aspects, including the theory and principles,…
"The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advanc…
Provides an overview of the use of mass spectrometry (MS) for the analysis of pesticide residues and their metabolites.-Presents state of the-art MS techniques for the identification of pesticides and their transformation products in food and environment -Covers important advanc…
Cover -- Title Page -- Copyright -- Contents -- About the IFST Advances in Food Science Book Series -- List of Contributors -- Preface -- List of Abbreviations -- Part 1 Juice Processing -- Chapter 1 Pome Fruit Juices -- 1.1 Introduction -- 1.2 Conventional Processing Techniques…
A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines th…
Francesco Contò,Department of Economics, University of Foggia, Italy. Matteo A. Del Nobile,Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy. Michele Faccia,Department of Soil, Plant and Food Sciences, University of Bari, Italy. Angelo V. Zam…
"Manipulation of the water content of foods is a classical method for food preservation and has been used by people for centuries. Salting, curing, drying, and the addition of sugars are examples of several traditional preservation methods. Of particular interest are the low moi…
Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis. A unique approach is used which fills a gap in the literature by bringing in applications to everyday problems. This timely …
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university educat…
Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book…
Food Science and Technology -- Contents -- Contributors -- About the Companion Website -- Chapter 1 Introduction -- 1.1 Food Science and Technology Course Elements -- 1.2 Evolution of the Book -- 1.3 Food Safety Assurance -- 1.4 The International Union of Food Science and Techno…
