Handbook of Food Analytical Chemistry, Volume 2

Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

Inbunden, Engelska, 2004

Av Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Peter Sporns, Corvallis) Wrolstad, Ronald E. (Oregon State University, New York) Acree, Terry E. (Cornell University, Geneva, Massachusetts) Decker, Eric A. (University of Massachusetts, Amherst, Corvallis) Penner, Michael H. (Oregon State University, David S. (University of California at Davis) Reid, Columbus) Schwartz, Steven J. (Ohio State University, Charles F. (University of California at Davis) Shoemaker, Canada) Sporns, Peter (University of Alberta, Edmonton, Ronald E Wrolstad, Terry E Acree, Eric A Decker, Michael H Penner, David S Reid, Steven J Schwartz, Charles F Shoemaker, Denise M Smith

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Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. Provides detailed reports on experimental proceduresIncludes sections on background theory and troubleshootingEmphasizes effective, state-of-the art methodology, written by recognized experts in the fieldIncludes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Produktinformation

Utgivningsdatum2004-12-20
Mått211 x 274 x 38 mm
Vikt1 580 g
FormatInbunden
SpråkEngelska
Antal sidor624
FörlagJohn Wiley & Sons Inc
ISBN9780471718178

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RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.

VOLUME 2. Preface.Foreword to Current Protocols in Food Analytical Chemistry.Contributors.F: PIGMENTS AND COLORANTS.F1. Anthocyanins.F2. Carotenoids.F3. Miscellaneous Colorants.F4. Chlorophylls.F5. Strategies for Measurement of Colors and Pigments.G: FLAVORS.G1. Smell Chemicals.G2. Acid Tastants.H: TEXTURE/RHEOLOGY.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.APPENDICES AND INDEXES.A1. Abbreviations and Useful Data.A2. Laboratory Stock Solutions, Equipment, and Guidelines.A3. Commonly Used techniquesSuppliers Appendix.Index.