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Titre : |
Food analysis
|
Auteur(s) : | S. Suzanne Nielsen, Éditeur scientifique |
Type de document : | Livre |
Sujets : | ACIDITE ; PH ; TENEUR EN CENDRES ; AGENT DE CONTAMINATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE ; SPECTROSCOPIE INFRAROUGE ; SPECTROSCOPIE ULTRAVIOLETTE ; TECHNIQUE ENZYMATIQUE Acides gras ; Aliments -- Couleur ; Aliments -- Teneur en eau ; Allergènes ; Analyse des données ; Analyse spectrale ; Antibiotiques ; Antioxydants ; Chromatographie ; Chromatographie en phase liquide ; Échantillonnage ; Étiquetage ; Glucides ; Lipides ; Minéraux dans l'alimentation ; Mycotoxines ; Normes ; Nutrition ; Oxygène ; Pesticides ; Phénols ; Produit alimentaire ; Protéines ; Réglementation ; Résonance magnétique nucléaire ; Risques alimentaires ; Sels ; Séparation (technologie) ; Spectroscopie de masse ; Vitamines |
Résumé : |
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of [...] This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials. |
Editeur(s) : | New York : Springer |
Date de publication : | 2017 |
Mention d'édition : | 5th ed. |
Collection : | Food Science Text Series, ISSN 1572-0330 |
Format : | 1 vol. (XX-649 p.) / ill. en noir et en coul., couv. ill. en coul. / 29 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
Part 1 General Information
Part 1 General Information |
Langue(s) : | Anglais |
Identifiant : | 978-3-319-45774-1 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192686 |
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 |