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Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components - Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Sporns, Peter (Hgg.)
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    Gebundenes Buch

This book is a must-have reference for anyone dealing with food analysis. Scientists who actually perform the respective analyses on a day-to-day basis write the food analysis procedures. Detailed descriptions, background information and troubleshooting sections assist users in preparing their own laboratory analytical procedures with an understanding of the utility and limitations of each procedure.
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
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Produktbeschreibung
This book is a must-have reference for anyone dealing with food analysis. Scientists who actually perform the respective analyses on a day-to-day basis write the food analysis procedures. Detailed descriptions, background information and troubleshooting sections assist users in preparing their own laboratory analytical procedures with an understanding of the utility and limitations of each procedure.
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 procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
  • Produktdetails
  • Verlag: Wiley & Sons; Wiley-Interscience
  • Seitenzahl: 624
  • Erscheinungstermin: Dezember 2004
  • Englisch
  • Abmessung: 290mm x 223mm x 34mm
  • Gewicht: 1636g
  • ISBN-13: 9780471718178
  • ISBN-10: 0471718173
  • Artikelnr.: 13975048
Inhaltsangabe
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.