Instrumental Methods in Food Analysis

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Instrumental Methods in Food Analysis

By Paré, J.R.J.; Bélanger, J.M.R.

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Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques.

No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11).

Features of this book:

- is one the few academic books on food analysis specifically designed for a one semester or one year course

-it contains updated information

- the coverage gives a good balance between theory, and applications of techniques to various food commodities.

The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work.

Subject: Physical & Earth Sciences -> Chemistry -> Physical Chemistry

Instrumental Methods in Food Analysis
Publisher: Elsevier S & T 03/1997
Imprint: Elsevier Science
Language: English
Length: 486 pages

ISBN 10: 0444818685
ISBN 13: 9780444818683
Print ISBN: 9780444818683

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