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Titre :	Handbook of food analysis : Volume I Ajouter au panier
Auteur(s) :	Leo M.L. Nollet, Éditeur scientifique Fidel Toldrá, Éditeur scientifique
Type de document :	Livre
Sujets :	ADDITIF ALIMENTAIRE ; ANTIOXYGENE ; AROME ; COLORANT ; EDULCORANT ; BOISSON ; ACIDE AMINE ; FIBRE ALIMENTAIRE ; GLUCIDE ; AMIDON ; LIPIDE ; ACIDE GRAS ; PHOSPHATIDE ; PROTEINE ; ENZYME ; PEPTIDE ; VITAMINE ; ACIDE ORGANIQUE ; ALCOOL ; COMPOSE PHENOLIQUE ; PIGMENT ; TENEUR EN CENDRES ; TENEUR EN EAU ; PROPRIETE ORGANOLEPTIQUE ; FLAVEUR ; GOUT ; PROPRIETE PHYSIQUE ; COULEUR ; PROPRIETE RHEOLOGIQUE ; PRODUIT ALIMENTAIRE ; ADULTERATION ; TRACABILITE ; TECHNIQUE ANALYTIQUE ; COLORIMETRIE
Résumé :	Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in-depth look at how to determine the chemical composition of foodstuffs at the level required to safeguard consumer health, well-being, and safety. See What’s New in the Third Edition: Discussions of analysis techniques of rheological, thermal, and flavor properties of food Examination of methods and techniques in food analysis Coverage amines, flavorings, and food traceability Unparalleled in breadth and depth, the set delineates the ph[...] Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in-depth look at how to determine the chemical composition of foodstuffs at the level required to safeguard consumer health, well-being, and safety. See What’s New in the Third Edition: Discussions of analysis techniques of rheological, thermal, and flavor properties of food Examination of methods and techniques in food analysis Coverage amines, flavorings, and food traceability Unparalleled in breadth and depth, the set delineates the physical and chemical properties of nutrients and other food components. It presents an exhaustive compilation of analytical methods and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques. It also assesses the relative advantage, accuracy, and reliability of each procedure. Volume 1 covers Physical and Sensory Properties; Additives, Adulteration, and Traceability; and Nutritional Analysis while Volume 2 covers Residues and Other Food Components; as well as Methods, Techniques, and Instruments. Together the two volumes examine both parts of food analysis: analytical and quantitative testing of product composition and guaranteeing product quality and safety as productivity increases. These volumes give you the analytical foundation required to develop food products free from contaminants and toxins and the tools to control their safety.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2015
Mention d'édition :	3rd ed.
Format :	1 vol. (XXIII-816 p.) / ill., couv. ill. en coul. / 29 cm
Note(s) :	Bibliogr. Index
Table des matières :	Section I Physical and sensory properties 1. Color measurements of muscle-based and dairy foods 2. Rheoloical properties of food 3. Thermal properties measurement of foods 4. Flavor 5. An introduction to sensory evaluation techniques 6. Perceptual processes in food evaluation 7. Moisture and waterholding capacity Section II Additives, adulteration, and tracaeability 8. Synthetic colorants 9. Preservatives 10. Analy[...] Section I Physical and sensory properties 1. Color measurements of muscle-based and dairy foods 2. Rheoloical properties of food 3. Thermal properties measurement of foods 4. Flavor 5. An introduction to sensory evaluation techniques 6. Perceptual processes in food evaluation 7. Moisture and waterholding capacity Section II Additives, adulteration, and tracaeability 8. Synthetic colorants 9. Preservatives 10. Analysis of synthetic food antioxidants 11. Intense sweeteners 12. Food adulterations 13. Food traceability Section III Nutritional analysis 14. Analytical methods for determination of moisture and ash in foodstuffs 15. Amino acids 16. Peptides 17. Proteins 18. Proteomics and food analysis: principles, techniques, and applications 19. Enzymes 20. Fatty acids 21. Neutral lipids: triacyglycerols 22. Neutral lipids: unsaponifiable 23. Phospholipids 24. Carbohydrates and starch 25. Alcohols in foods and beverages 26. Fat-soluble vitamins 27. Water-soluble vitamins 28. Organic acids 29. Organic bases 30. Phenolic compounds 31. Aroma compounds 32. Inorganic nutrients 33. Dietary fiber 34. Pigments
Langue(s) :	Anglais
Identifiant :	978-1-4665-5656-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=185897

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