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Food analysis laboratory manual /S. Suzanne Nielsen
Switzerland : Springer, 2017
xi, 249 pages. : illustrations (some color) ; 28 cm.
Ký hiệu phân loại (DDC): 664.07
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, 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.
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Food safety : the science of keeping food safe / Ian C Shaw
Hoboken, NJ : John Wiley & Sons, Inc., 2018.
xiv, 548 pages, 8 unnumbered pages of plates : illustrations (some color), map ; 25 cm.
Ký hiệu phân loại (DDC): 363.19
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety.
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Methods in food analysis / Rui M. S. Cruz, Igor Khmelinskii, Maria Margarida Cortez Vieira
Boca Raton : CRC Press, 2014
x, 250 pages : illustrations (some color)
Ký hiệu phân loại (DDC): 363.1926
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
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Research methodology in food sciences : integrated theory and practice / CO Mohan, Elizabeth Carvajal-Millan, CN Ravishankar
Canada : Apple Academic Press Inc., 2018
xviii, 375 pages
Ký hiệu phân loại (DDC): 664.07
The antioxidant activity of oats harvested from draught area, the effect of quercetin isolated from? Enicostemma littorale? against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more. Other topics include:the production of novel biomolecules and their characterizationthe effect of calcium on the gelation of pectins prepared from chickpeabio-functional peptides in food processing applications of guar gum for industrial purposes production of ethanol using palm plantation biomass wastehigh-pressure applications for preservation of fish and fishery products. The research in this volume will be of interest and value to academicians, researchers, and industry professionals as well as for upper-level students in food process engineering.
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