Pearson's Composition and Analysis of Foods
| Author | : Ronald S. Kirk |
| Publisher | : Halsted Press |
| Total Pages | : 708 |
| Release | : 1991 |
| Genre | : Food |
| ISBN | : 9780470216934 |
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Pearsons Composition And Analysis Of Foods PDF Download
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Pearson's Composition and Analysis of Foods
| Author | : Ronald S. Kirk |
| Publisher | : Addison-Wesley Longman Limited |
| Total Pages | : 708 |
| Release | : 1991-01 |
| Genre | : Technology & Engineering |
| ISBN | : 9780582409101 |
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This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.
Pearson's Composition and Analysis of Foods
| Author | : |
| Publisher | : |
| Total Pages | : 591 |
| Release | : 1981 |
| Genre | : |
| ISBN | : |
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Pearson's Chemical Analysis of Foods
| Author | : Harold Egan |
| Publisher | : |
| Total Pages | : 616 |
| Release | : 1981 |
| Genre | : Technology & Engineering |
| ISBN | : |
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The Chemical Analysis Of Foods
| Author | : Edward Cox Henry |
| Publisher | : Hassell Street Press |
| Total Pages | : 348 |
| Release | : 2021-09-09 |
| Genre | : |
| ISBN | : 9781013423475 |
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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Pearson's Composition and Analysis of Foods
| Author | : I Lumley Staff |
| Publisher | : |
| Total Pages | : |
| Release | : |
| Genre | : |
| ISBN | : 9780582234864 |
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The Chemical Analysis of Foods
| Author | : David Pearson |
| Publisher | : |
| Total Pages | : 600 |
| Release | : 1976 |
| Genre | : Technology & Engineering |
| ISBN | : |
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General methods for additives and contaminants. Sugar and preserves. Fruits and vegetable products. Cereal and flour. Sarch products. beverages and chocolate. herbs and spices. fermentation products. flesh foods. table jellies. Dairy products. oil and fats. Miscelaneous.
Chemical Analysis of Food: Techniques and Applications
| Author | : Yolanda Pico |
| Publisher | : Academic Press |
| Total Pages | : 813 |
| Release | : 2012-09-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0123848636 |
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Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists
The Chemistry of Food Additives and Preservatives
| Author | : Titus A. M. Msagati |
| Publisher | : John Wiley & Sons |
| Total Pages | : 340 |
| Release | : 2012-12-17 |
| Genre | : Technology & Engineering |
| ISBN | : 1118274148 |
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The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Food Analysis Laboratory Manual
| Author | : Suzanne Nielsen |
| Publisher | : Springer |
| Total Pages | : 177 |
| Release | : 2015-03-23 |
| Genre | : Technology & Engineering |
| ISBN | : 9781441914620 |
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This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
