Analysis and Control Methods for Food and Agricultural Products, Analysis of Food Constituents / Edition 1

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In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors and contaminants in foods, is concisely described and referenced. This book will be a convenient source of information on the chemical analysis of food components for the manufacture, marketing and labelling of food products. It will help facilitate a better understanding for marketing goods globally. Food manufacturers, scientists, and technicians now have a valuable reference on the analytical procedures for foods used in Europe.

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Editorial Reviews

A concise reference on the chemical analysis of food components for professionals engaged in manufacturing, marketing, and labeling food products. Considers such ingredients as water, minerals, polysaccharides, lipids, proteins, antibiotics, and anti-nutritional factors. Also describes methods for measuring radioactive contamination and detecting ionized foods. The emphasis on methods used in France and elsewhere in Europe would be especially useful for companies thinking of exporting food there. Updated as well as translated from the second edition of "Techniques d'analyse et de contrle dans les industries agro- alimentaires" the fourth volume of "Analyse des constituants alimentaires" published in the early 1990s by Lavoisier-Tec & Doc. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

Table of Contents

From the Contents:
Measurement of water in foods/
Measurement of the functional properties of water in foods/
Mineral elements/
Non-enzymatic titration of glucides/
Enzymatic titration of glucides/
Titration of lipids/
Titration of proteins/
Titration of enzymatic activities/
Titration of vitamins/
Titration of flavors/
Titration of pesticide residues/
Titration of antibiotics/
Titration of antinutritional factors/
Titration of synthetic monomers and additives/
Titration of pthalic esters/
Measurement of radioactive contamination of foods/
Detection methods of ionized foods.

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