Handbook of Food Analytical Chemistry / Edition 1

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Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.

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Editorial Reviews

From the Publisher
"…this resource is a high-quality tool for the topics covered...highly recommended." (CHOICE, October 2005)

“…an indispensable reference for food scientists and technologists to enable successful analysis.” (Food Trade Review, Vol. 75, March 2005)

"...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)

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Product Details

  • ISBN-13: 9780471721871
  • Publisher: Wiley
  • Publication date: 12/28/2004
  • Edition number: 1
  • Pages: 1408
  • Product dimensions: 8.66 (w) x 11.22 (h) x 1.36 (d)

Table of Contents



Foreword to Current Protocols in Food Analytical Chemistry.



F1. Anthocyanins.

F2. Carotenoids.

F3. Miscellaneous Colorants.

F4. Chlorophylls.

F5. Strategies for Measurement of Colors and Pigments.


G1. Smell Chemicals.

G2. Acid Tastants.


H1. Viscosity of Liquids, Solutions, and Fine Suspensions.

H2. Compressive Measurement of Solids and Semi-Solids.

H3. Viscoelasticity of Suspensions and Gels.

I: Bioactive Food Components.

I1. Polyphenolics.


A1. Abbreviations and Useful Data.

A2. Laboratory Stock Solutions, Equipment, and Guidelines.

A3. Commonly Used techniques

Suppliers Appendix.


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