Handbook of Food Analysis

• Other Authors: Nollet, Leo M. L. 1948- (edited)
• Format: Book
• Language: English
• Published: New York MARCEL, DEKKER, INC. 2004
• Edition: Second Edition, Revised and Expanded
• Series: Food science and technology v. 138
• Subjects: Food Analysis > analysis; Food Contamination > analysis
• Online Access: Click Here to View Status and Holdings.
• Item Description: volume 1. Physical characterization and nutrient analysis -- volume 2. Residues and other food component analysis -- volume 3. Method and instruments in applied food analysis
• Physical Description: 3 volumes (various pagings) illustrations 29 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 082475039X; 0824750365; 0824750373; 0824750381

This three-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters