Handbook of Food Analysis Instruments - Couverture rigide

Couverture rigide

ISBN 10 : 1420045660 ISBN 13 : 9781420045666

Editeur : CRC Press Inc, 2008

Synopsis

Explore the Pros and Cons of Food Analysis Instruments

The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments.

Examine Benefits, Drawbacks, and Appropriate Use

In a format that facilitates comparison of techniques, the book presents each technique in a uniform and easily accessible style. It begins with information relevant to all techniques, including calibration, standard addition, internal standards, selectivity, accuracy, precision, detection limit, quantification limit, range, robustness, speed, and convenience. Each subsequent chapter focuses on a specific type of instrument and includes a description of the information the technique can provide, a simple explanation of how it works, and examples of its application. The chapters also provide practical information such as names of instrument vendors, relative costs of instruments and materials, training and education of personnel, and references for more detailed information.

Increasingly Sophisticated Instruments Solve Analysis Problems

While there are any number of books that explain the principles of food analysis, describe how to conduct food analysis, and discuss test results, there are few that focus on understanding the actual instruments used in the analysis. Prepared by a team of food scientists, chemists, and biochemists, this handbook provides a valuable reference on the instruments of newly developed and practiced methods of analysis of food components and additives. Using the information in this book, readers can analyze each technique’s potential benefits and limitations and apply them to solve specific problems.

A propos du livre

À propos de l'auteur

Semih Otles

À propos de la quatrième de couverture

Analyzing the presence and interactions of various compounds in foods during storage and processing and their impact on all aspects of quality, this handbook details the application of appropriate methods of food analysis and the use of increasingly sophisticated instruments. Each chapter presents a specific type of instrument, focusing on the origin, concept, and use of these novel tools as well as their operating principles, definitions, theoretical basis, and applications in practical food analysis. Topics include nuclear magnetic resonance spectroscopy, microwave-assisted process, and more.

Détails de l'édition

• Éditeur: CRC Press Inc
• Date d'édition: 2008
• Langue: anglais
• ISBN 10: 1420045660
• ISBN 13: 9781420045666
• Reliure: Relié
• Nombre de pages: 525
• Éditeur: Otles Semih
• Coordonnées du fabricant: non disponible
• Personne responsable: gpsr@libri.de; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne