Analytical Techniques for Foods and Agricultural Products
edited by G. Linden
Analytical Techniques for Foods and Agricultural Products is a single comprehensive, and
utilitarian guide to all the main analytical technique used in the food industry. The physical
and chemical principles underlying each technique are comprehensively reviewed, and the
advantages and limitations of each method are clearly defined. In this manner, the reader
may choose the method best suited to the particular needs of a project. The exceptional
scope of this volume encompasses physical, chemical, engineering, biochemical, toxicological,
and sensory analysis techniques.
Contents:
Part I: Physical Techniques: Spectrophotometric Techniques.
Other Optical and Spectroscopic Techniques. Image Analysis Techniques.
Chromatography. Electrophoresis. Thermal Analysis. Electrochemical Techniques.
Rheological Techniques.Method of Particle Size Analysis. Complex and Expensive Instrumental
Techniques: Nuclear Magnetic Resonance (NMR); X-Ray Diffraction; Electron Microscopy Applied to
Food Technology; Mass Spectromety; Radiochemical Techniques.
Part II: Biochemical Techniques: Enzymatic Analysis. Immunochemical Analysis
Techniques. Microbiological Chemical Analysis Techniques.
Part III: Sensory Evaluation>
Part IV: Nutritional and Toxicological Analysis Techniques: Nutrition Analysis Techniques. Principles
of Food Toxic Analysis. Techniques of Mutagenicity Analysis.
Index.
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