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...

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Bibliographic Details
Format Electronic eBook
LanguageEnglish
Published Boca Raton : CRC Press, [2014]
Subjects
Food > Analysis > Methodology.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781482231960
DOI10.1201/b16964
Physical Description1 online zdroj : text file, PDF

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Table of Contents:
  • 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.

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