Food Analysis (Essential Food Science)
- Indbinding:
- Hardback
- Sideantal:
- 248
- Udgivet:
- 19. september 2023
- Størrelse:
- 216x16x279 mm.
- Vægt:
- 871 g.
- 2-3 uger.
- 14. december 2024
På lager
Forlænget returret til d. 31. januar 2025
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- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
Beskrivelse af Food Analysis (Essential Food Science)
Food analysis is a discipline that is concerned with the development, application and study of analytical procedures for determining the properties of foods in terms of their composition, structure, physicochemical properties and sensory attributes. The structure of the food can be analyzed at molecular, physical and chemical levels. The analysis of the physiochemical properties of foods involves examining the rheological properties, optical properties, stability, and flavor of the food. The analysis of the sensory attributes of food helps in determining its quality and desirability. There are a range of methods used in food analysis including magnetic resonance (NMR) spectroscopy, gas chromatography (GC), atomic absorption spectroscopy (AAS), and high-performance liquid chromatography (HPLC). The technique of polymerase chain reaction (PCR) is also used for food analysis. PCR testing analyses specific DNA sequences and is primarily employed for identifying animal species in meat products. It is also used for detecting harmful pathogens and other microorganisms. This book traces the most recent advancements and trends related to food analysis. It is an invaluable source for reference for undergraduate students and professionals associated with the analysis of food.
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