Methods of Analysis of Food Components and Additives
edited by Semih Otles

Methods of Analysis of Food Components and Additives:

• Covers proteins, peptides and amino acids, lipids, enzymes, and aroma and volatile compounds
• Includes analysis of functional foods and nutraceuticals, and fat and water soluble vitamins
• Presents analytical methods for chemical preservatives, pesticide residues, and more
• Features rapid analysis techniques for food microbiology and drinking water analysis

Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives.

size=6>Methods of Analysis of Food Components and Additives presents detailed explanations of modern methods of analysis. Key findings are given on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products.

Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information.

This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries.

Contents

• Selection of Techniques Used in Food Analysis
• Statistical Assessment of Results of Food Analysis
• Drinking Water Analysis
• Analysis of Proteins, Peptides, and Amino Acids in Foods
• Extraction and Analysis of Food Lipids
• Determination and Speciation of Metals and Trace Elements in Foods
• Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences
• Analysis of Carotenoids and Chlorophylls in Foods
• Analysis of Polyphenols in Foods
• Sensory Analysis of Foods
• Determination of Food Allergens and Genetically Modified Components
• Determination of Pesticide Residues
• Determination of Pollutants in Foods
• Analysis of Chemical Preservatives in Foods
• Measuring Radioactive Contaminants in Foods
• Rapid Analysis Techniques in Food Microbiology

Index

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ORDER NOW Methods of Analysis of Food Components and Additives edited by Semih Otles 2005 • 456 pages • $188.95 + shipping Texas residents please add 6.75 % sales tax