Food Analysis by S Suzanne Nielsen

Food Analysis by S Suzanne Nielsen

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.

"[..]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry."
(Food Technology)

S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years. She has received teaching awards from her department, college, university, and the Institute of Food Technologists. She has edited five editions of a textbook and three editions of a laboratory manual for Food Analysis.

SKU	Unavailable
ISBN 13	9781441914774
ISBN 10	1441914773
Title	Food Analysis
Author	S Suzanne Nielsen
Series	Food Science Text Series
Condition	Unavailable
Binding Type	Hardback
Publisher	Springer-Verlag New York Inc.
Year published	2014-09-04
Number of pages	602
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable