eBook - PDF
Methods in Food Analysis
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- 248 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Methods in Food Analysis
Book details
Table of contents
Citations
About This Book
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, p
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Yes, you can access Methods in Food Analysis by Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira, Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Analytic Chemistry. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Preface
- Contents
- Chapter 1 Textural and Rheological Properties of Fruit and Vegetables
- Chapter 2 Pigments and Color of Muscle Foods
- Chapter 3 Methodologies to Analyze and Quantify Lipids in Fruit and Vegetable Matrices
- Chapter 4 Texture in Meat and Fish Products
- Chapter 5 Pigments in Fruit and Vegetables
- Chapter 6 Lipids in Meat and Seafood
- Chapter 7 Vibrational and Electronic Spectroscopy and Chemometrics in Analysis of Edible Oils
- Color Plate Section
- Back Cover