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Food Analysis : Principles and Techniques (In 4 Volumes) - Dieter W. Gruenwedel

Food Analysis

Principles and Techniques (In 4 Volumes)

Hardcover Published: 1st March 1985
ISBN: 9780824771836
Number Of Pages: 395

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Volume 3 of the landmark treatise Food Analysis: Principles and Techniques provides a distinctive, comprehensive treatment of biological techniques utilized in the analysis of food constituents, ranging from the use of biologically active molecules -- the enzymes -- to the employment of cell cultures, microorganisms, and whole animals. Volume 3: Biological Techniques eliminates the problem of searching through widely scattered sources to achieve thorough understanding of the principles and techniques used in this area. In self-contained chapters -- written by renowned investigators to assure authoritative, up-to-date coverage -- this unique resource systematically presents detailed background information for each technique to provide a solid conceptual framework ... details specific applications and procedures, including numerous illustrative examples ... discusses advantages and limitations for each technique to help you select appropriate techniques for your needs ... and compares and contrasts the biological assay techniques with instrumental methods to enhance fuller understanding of the field. Unmatched in scope, Biological Techniques -- like its companion volumes in this important 8-volume set -- reflects the broad-ranging recent developments in the field and is a requisite source for all food analysts in industry, government, and academia, including food scientists, nutritionists, biochemists, microbiologists, toxicologists, biologists, and environmental chemists. Additionally, graduate students in food science and nutrition will find each volume of this work indispensable in their studies. Book jacket.

Physical Characterization
Statistical Evaluation of Experimental Data
Sensory Techniques of Food Analysis
Color Measurement
Rheological Techniques
Mechanical Properties of Foods
Automated Food Analysis Using Continuous-flow Analytical Systems
Laboratory Computers
Index
Physicochemical Techniques in Food Analysis
Temperature Measurements
Solubility
Viscosity
The Light Microscope in Food Analysis
Ultraviolet and Visible Spectrophotometry
Optical Activity and Structure of Biological Molecules
Fluorescence and Phosphorescence
Electron Paramagnetic Resonance Spectroscopy
Atomic Absorption
Infrared Spectrophotometry in Food Technology
The Application of Raman Spectroscopy to the Characterization of Food
Size Exclusion Chromatography with Low-angle Laser Light-scattering Detection
Index
Volumes in Preparation
Separation Techniques in Food Analysis
Distillation
Gas Chromatography
Membrane Separation Processes
Exclusion Processes
Thin-Layer Chromatography
High Pressure Liquid Chromatography
Liquid-Solid Absorption and Adsorption Chromatography
Crystallization
Ultracentrifugation
Index
Proximate Analysis
Sampling Techniques
Determination of Moisture and Solids
Analytical Methods of Food Lipids
Analysis of Food Carbohydrates
Analysis of Fiber
Analysis of Proteins
Elemental Analysis
Minerals - Analysis of Trace Elements
Minerals - Analysis of Bulk Elements
Index
Physical Techniques
Mass Determination
Volume Measurements
Density
Size Distribution
Freezing Point-Boiling Point Analysis
X-Ray Crystallography
Particle-Induced X-Ray Emission
Radioactive Tracer Techniques
Index
Spectroscopy
Mossbauer Spectroscopy
Neutron Activation Analysis
Nuclear Magnetic Resonance
Mass Spectrometry
Refractometry
Index
Electroanalytical Techniques
pH and Other Specific-Ion Measurements; pH Control
Potentiometry
Coulometry at Controlled Current
Chronopotentiometry and Electro-Deposition at Controlled Current
Polarography
Chronoamperometry and Potential-Sweep Chronoamperometry
Controlled Potential Coulometry
Solid Electrode Voltammetry, Anodic Stripping, Voltammetry and Cyclic Voltammetry
Electrophoresis, Electrodialysis
Index
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780824771836
ISBN-10: 0824771834
Series: Food Analysis: Principles and Techniques : Book 3
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 395
Published: 1st March 1985
Publisher: TAYLOR & FRANCIS
Country of Publication: US
Dimensions (cm): 23.42 x 15.24  x 2.39
Weight (kg): 0.7
Edition Number: 1