Methods in Food Analysis

• Main Authors: Cruz, Rui M. S., Khmelinskii, Igor, Vieira, Margarida C.
• Format: eBook Book
• Language: English
• Published: Boca Raton, Fla CRC Press 2014; Taylor & Francis Group
• Edition: 1
• 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
• ISBN: 1482231956; 9781482231953
• DOI: 10.1201/b16964

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...

Table of Contents:

• Front Cover -- Preface -- Contents -- Chapter 1 Textural and Rheological Properties of Fruit and Vegetables -- Chapter 2 Pigments and Color of Muscle Foods -- Chapter 3 Methodologies to Analyze and Quantify Lipids in Fruit and Vegetable Matrices -- Chapter 4 Texture in Meat and Fish Products -- Chapter 5 Pigments in Fruit and Vegetables -- Chapter 6 Lipids in Meat and Seafood -- Chapter 7 Vibrational and Electronic Spectroscopy and Chemometrics in Analysis of Edible Oils -- Color Plate Section -- Back Cover