Methods in food analysis / editors, Rui M.S. Cruz, Igor Khmelinskii, Maria Margarida Cortez Vieira.

Format:

Book

Contributor:

Cruz, Rui M. S., editor. of compilation.

Khmelinskii, Igor, editor. of compilation.

Vieira, Maria Margarida Cortez, editor. of compilation.

Language:

English

Subjects (All):

Food--Analysis.

Food.

Food--Analysis--Methods.

Physical Description:

1 online resource (x, 240 pages) : illustrations (some color)

Edition:

1st ed.

Place of Publication:

Boca Raton, FL : CRC Press, [2014]

Language Note:

English

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--Provided by publisher.

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

Notes:

A Science Publishers book.

Includes bibliographical references at the end of each chapters.

Description based on print version record.

ISBN:

0-429-06983-9

1-4822-3195-6

9780429069833

OCLC:

881433713