Methods in Food Analysis

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...

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Bibliographic Details
Main Authors Cruz, Rui M. S., Khmelinskii, Igor, Vieira, Margarida C.
Format eBook Book
LanguageEnglish
Published Boca Raton, Fla CRC Press 2014
Taylor & Francis Group
Edition1
Subjects
Food Analysis - methods
Muscle Foods
Fa Tt
PUFA Content
Crosshead Speed
electrophoresis
Pistacia Lentiscus Fruit
WB Shear Force
cation
acid
Instrumental Color Measurements
WB Shear
fatty
ham
Muscle Fi Bres
chromatography
AOCS Offi Cial Method Cd
Tensile Grips
quantifi
CCC
MIR Spectrum
Fi Llet
Heme Pigments
capillary
Fatty Acid Methyl Esters
Back Extrusion
WB Test
Meat Color
Fi Rmness
dry-cured
force
Te Ch
Counter Current Chromatography
Bioyield Point
NADH Cytochrome B5 Reductase
Ta Ge
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ISBN1482231956
9781482231953
DOI10.1201/b16964

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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.
Bibliography:Includes bibliographical references and index
A Science Publishers book
ISBN:1482231956
9781482231953
DOI:10.1201/b16964