Pearsons Composition And Analysis Of Foods

Author : Ronald S. Kirk
Publisher : Addison-Wesley Longman Limited
ISBN 13 : 9780582409101
Total Pages : 708 pages
Book Rating : 4.01/5 ( download)

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Download or read book Pearson's Composition and Analysis of Foods written by Ronald S. Kirk and published by Addison-Wesley Longman Limited. This book was released on 1991-01 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.

Author : Ronald S. Kirk
Publisher : Halsted Press
ISBN 13 : 9780470216934
Total Pages : 708 pages
Book Rating : 4.3X/5 ( download)

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Download or read book Pearson's Composition and Analysis of Foods written by Ronald S. Kirk and published by Halsted Press. This book was released on 1991 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author :
Publisher :
ISBN 13 :
Total Pages : 591 pages
Book Rating : 4.93/5 ( download)

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Download or read book Pearson's Composition and Analysis of Foods written by and published by . This book was released on 1981 with total page 591 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Harold Egan
Publisher :
ISBN 13 :
Total Pages : 616 pages
Book Rating : 4.84/5 ( download)

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Download or read book Pearson's Chemical Analysis of Foods written by Harold Egan and published by . This book was released on 1981 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Edward Cox Henry
Publisher : Hassell Street Press
ISBN 13 : 9781013423475
Total Pages : 348 pages
Book Rating : 4.7X/5 ( download)

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Download or read book The Chemical Analysis Of Foods written by Edward Cox Henry and published by Hassell Street Press. This book was released on 2021-09-09 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
ISBN 13 : 1441914633
Total Pages : 150 pages
Book Rating : 4.37/5 ( download)

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Download or read book Food Analysis Laboratory Manual written by S. Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2010-03-20 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, 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.

Author : Yolanda Pico
Publisher : Academic Press
ISBN 13 : 0123848636
Total Pages : 813 pages
Book Rating : 4.35/5 ( download)

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Download or read book Chemical Analysis of Food: Techniques and Applications written by Yolanda Pico and published by Academic Press. This book was released on 2012-09-01 with total page 813 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists

Author : David Pearson
Publisher :
ISBN 13 :
Total Pages : 600 pages
Book Rating : 4.88/5 ( download)

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Download or read book The Chemical Analysis of Foods written by David Pearson and published by . This book was released on 1976 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: General methods for additives and contaminants. Sugar and preserves. Fruits and vegetable products. Cereal and flour. Sarch products. beverages and chocolate. herbs and spices. fermentation products. flesh foods. table jellies. Dairy products. oil and fats. Miscelaneous.

Author : Titus A. M. Msagati
Publisher : John Wiley & Sons
ISBN 13 : 1118274148
Total Pages : 340 pages
Book Rating : 4.49/5 ( download)

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Download or read book The Chemistry of Food Additives and Preservatives written by Titus A. M. Msagati and published by John Wiley & Sons. This book was released on 2012-12-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.

Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.44/5 ( download)

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Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics