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| Titre : |
Food analysis
|
| Auteur(s) : | S. Suzanne Nielsen, Éditeur scientifique |
| Type de document : | Livre |
| Sujets : | PRODUIT ALIMENTAIRE ; NUTRITION ; TENEUR EN EAU ; LIPIDE ; PROTEINE ; GLUCIDE ; VITAMINE ; DECHET ; PROPRIETE CHIMIQUE ; ACIDITE ; SEPARATION ; AGENT DE CONTAMINATION ; OXYGENE ; SPECTROSCOPIE ; COULEUR ; ACIDE GRAS ; RMN ; CHROMATOGRAPHIE ; CHROMATOGRAPHIE GAZ LIQUIDE ; RHEOLOGIE ; TECHNIQUE ANALYTIQUE ; NORME ; ETIQUETAGE ; ECHANTILLONNAGE ; TENEUR EN CENDRES ; SELS MINERAUX ; PH ; TECHNIQUE ENZYMATIQUE ; SPECTROSCOPIE ULTRAVIOLETTE ; SPECTROSCOPIE INFRAROUGE |
| Résumé : |
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of t[...] This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook. |
| Editeur(s) : | NEW YORK : Springer Science+Business Media, LLC |
| Date de publication : | 2010 |
| Mention d'édition : | 4th ed. |
| Format : | 1 vol. (XIV-602 p.) / ill., couv. ill. en coul. / 28 cm |
| Note(s) : |
Bibliogr. Index |
| Table des matières : |
Part I. General Information
Part I. General Information |
| Langue(s) : | Anglais |
| Identifiant : | 978-1-4614-2589-2 |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166647 |
Exemplaires (2)
| Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
|---|---|---|---|---|---|---|
| Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU2.1 NIE | Papier | Empruntable Disponible | |
| Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU2.1 NIE | Papier | Empruntable Disponible |