Food Analysis
Food Analysis

Author: Suzanne Nielsen

Publisher: Springer Science & Business Media

Published: 2003-04-30

Total Pages: 584

ISBN-13: 9780306474958

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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Food Analysis
Food Analysis

Author: S. Suzanne Nielsen

Publisher: Springer Science & Business Media

Published: 2010-06-25

Total Pages: 586

ISBN-13: 1441914781

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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Food Quality Analysis
Food Quality Analysis

Author: Ashutosh Kumar Shukla

Publisher: Elsevier

Published: 2022-11-18

Total Pages: 223

ISBN-13: 0323959873

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Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications. It also brings chromatographic methods for the analysis of a wide range of food items including wheat flours, oils and fats. Written by a team of interdisciplinary experts, this is a valuable resource for researchers and personnel involved in food industries. - Covers food quality analysis experience combined with spectroscopic techniques, artificial intelligence and machine learning - Presents the applications of analytical techniques to speed up the resolution of food safety issues, prevent food fraud and traceability purposes - Explores different spectroscopic techniques and their application to food quality analysis

32nd Scientific-Expert Conference of Agriculture and Food Industry
32nd Scientific-Expert Conference of Agriculture and Food Industry

Author: Muhamed Brka

Publisher: Springer Nature

Published: 2023-12-11

Total Pages: 433

ISBN-13: 3031474678

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This book gathers the proceedings of the 32nd Scientific-Experts Conference of Agriculture and Food Industry, held on December 1-2, 2022, in Sarajevo, Bosnia and Herzegovina. It reports on the application of molecular, nano- and engineering technologies for food sciences, and plant and animal production. It discusses important agricultural economics and social and environmental issues, proposings some answers to current and future challenges. The chapters reflect the special focus of this conference edition, which was on discussing strategies for developing a more resilient and sustainable agrifood systems. Offering a timely snapshot of cutting-edge and multidisciplinary research and methods, this book addresses researchers, professionals, and stakeholders in the broad field of agriculture and food sciences, biotechnology, and bio- and nanoengineering.

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Author: Y. H. Hui

Publisher: CRC Press

Published: 2005-12-19

Total Pages: 3539

ISBN-13: 146650787X

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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Catalogue
Catalogue

Author: International Organization for Standardization

Publisher:

Published: 2003

Total Pages: 796

ISBN-13:

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Food Science and Technology Abstracts
Food Science and Technology Abstracts

Author:

Publisher:

Published: 1985

Total Pages: 842

ISBN-13:

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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.