Methods of Analysis of Food Components and Additives (Chemical & Functional Properties of Food Components) - Image 1

£58.27

CRC Press Methods of Analysis of Food Components and Additives (Chemical & Functional Properties of Food Components)

Name: Methods of Analysis of Food Components and Additives (Chemical & Functional Properties of Food Components)
Brand: CRC Press
Price: 66.36 GBP
Availability: InStock

Cooking Equipment

Price History & Forecast

Last 35 days • 35 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 35 days • 4 price levels

Days at Price

Current Price

Price Analysis

Most common price: £64 (18 days, 51.4%)

Price range: £57 - £66

Price levels: 4 different prices over 35 days

Description

Product Description With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures. About the Author Semih Otles is Vice Dean of the Engineering Faculty at Ege University in Turkey.

Product Specifications

Brand: CRC Press
Format: paperback
ASIN: 1138199141
Category: Books > Subjects > Food & Drink > Cooking Equipment
Domain: Amazon UK
Release Date: 31 October 2016
Listed Since: 30 August 2016

Barcode

No barcode data available

CRC Press Methods of Analysis of Food Components and Additives (Chemical & Functional Properties of Food Components)

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Methods of Analysis of Food Components and Additives: 15 (Chemical & Functional Properties of Food Components)

Methods of Analysis for Functional Foods and Nutraceuticals

Handbook of Food Analysis Instruments

Chemical and Functional Properties of Food Components

Handbook of Analysis of Active Compounds in Functional Foods

Testing and Analysis of GMO-containing Foods and Feed (Food Analysis & Properties)

CRC Press Fingerprinting Techniques in Food Authentication

Food Additives (Food Science and Technology)

Vitamin Analysis for the Health and Food Sciences

Proteomics for Food Authentication (Food Analysis & Properties)

Phenolic Compounds in Food: Characterization and Analysis (Food Analysis & Properties)

Spectroscopic Methods in Food Analysis (Food Analysis & Properties)

Food Contaminants and Residue Analysis (Comprehensive Analytical Chemistry): Volume 51

CRC Press Functional Foods: Biochemical and Processing Aspects Vol 2

Food Analysis by HPLC

Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)

Handbook of Food Analysis - Two Volume Set

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Chemical Publishing Co - The Chemical Analysis of Foods Book

Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis

Chemical Analysis of Food: Techniques and Applications

Food Chemistry: The Role of Additives, Preservatives and Adulteration

Flow Injection Analysis of Food Additives (Food Analysis & Properties)

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory