num_pages: 602
description: 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.
language: English
title: Food Analysis
publisher: Springer