Methods in food analysis
"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. Th...
Saved in:
| Format | Electronic eBook |
|---|---|
| Language | English |
| Published |
Boca Raton :
CRC Press,
[2014]
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781482231960 |
| DOI | 10.1201/b16964 |
| Physical Description | 1 online zdroj : text file, PDF |
Cover
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| 020 | |a 9781482231960 |q (e-book : |q PDF) | ||
| 040 | |a FlBoTFG |b eng |c FlBoTFG |e rda | ||
| 245 | 0 | 0 | |a Methods in food analysis / |c editors, Rui M.S. Cruz, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal, Igor Khmelinskii, CIQA and Department of Chemistry and Pharmacy, FCT, University of Algarve, Portugal, Margarida C. Vieira, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal. |
| 264 | 1 | |a Boca Raton : |b CRC Press, |c [2014] | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online zdroj : |b text file, PDF | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a počítač |b c |2 rdamedia | ||
| 338 | |a online zdroj |b cr |2 rdacarrier | ||
| 500 | |a "A Science Publishers book." | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 1. Textural and rheological properties of fruit and vegetables / R.K. Vishwakarma, Rupesh S. Chavan, U.S. Shivhare and Santanu Basu -- 2. Pigments and color of muscle foods / Jin-Yeon Jeong, Gap-Don Kim, Han-Sul Yang and Seon-Tea Joo -- 3. Methodologies to analyze and quantify lipids in fruit and vegetable matrices / Hajer Trabelsi and Sadok Boukhchina -- 4. Texture in meat and fish products / Purificación García-Segovia, Ma Jesús Pagán Moreno and Javier Martínez-Monzó -- 5. Pigments in fruit and vegetables / Sara M. Oliveira, Cristina L.M. Silva and Teresa R.S. Brandao -- 6. Lipids in meat and seafood / Rui Pedrosa, Carla Tecelao and Maria M. Gil -- 7. Vibrational and electronic spectroscopy and chemometrics in analysis of edible oils / Ewa Sikorska, Igor Khmelinskii and Marek Sikorski. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity | ||
| 520 | |a "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, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students"--Provided by publisher. | ||
| 650 | 0 | |a Food |x Analysis |x Methodology. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Cruz, Rui M. S., |e editor of compilation. | |
| 700 | 1 | |a Khmelinskii, Igor, |e editor of compilation. | |
| 700 | 1 | |a Vieira, Maria Margarida Cortez, |e editor of compilation. | |
| 776 | 0 | 8 | |i Print version: |z 9781482231953 (hardback : alk. paper) |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b16964 |
| 942 | |2 udc | ||
| 992 | |a BK |c EBOOK-TN |c FOODNB | ||
| 993 | |x NEPOSILAT |y EIZ | ||