Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>Resources>Books>This Book
  Books
Scientific News
Shark Fins & Meat Contain High Levels of Neurotoxins Linked to Alzheimer’s Disease
UM research team says restricting shark consumption protects human health and shark populations.
Sharks Contain High Levels of Neurotoxins Linked to Alzheimer’s
Research team suggests restricting shark consumption to protect human health as shark fins & meat contain high levels of neurotoxins.
Investigating Bacteria in Raw Milk
A microbial study of milk trucks aims to improve dairy food safety and quality.
FDA Isolates Hepatitis A Outbreak Origin
The FDA and CDC are aiding the Hawaii Department of Health investigation into hepatitis A virus (HAV) infections linked to imported scallops.
MRSA – Just Add Salt
Scientists have discoved a new way to attack Staphylococcus aureus through salt content mechanisms
Frankfurter Fraud: Finding Out What’s In Your Hot Dog
Scientists have developed a technique to test the meat content of Frankfurters.
How Cloud Connectivity Can Combat the Reproducibility Crisis
This infographic explains the reproducibility crisis, and how cloud connectivity can help overcome this problem.
Genome Sequencing May Help Avert Banana Armageddon
Researchers at the University of California, Davis, and in the Netherlands have discovered how three fungal diseases have evolved into a lethal threat to the world’s bananas.
EMA: Reduce Colistin Use in Animals
The EMA has updated its 2013 advice on the use in animals of colistin.
Food Risk Assessment: Malachite Green
EFSA’s Panel on Contaminants in the Food Chain assessed the risks to consumers from malachite green in food.
Scroll Up
Scroll Down

Food Analysis
Bookmark and Share

Nielsen, S. Suzanne (Editor), published by Springer
ISBN 978-1-4419-1477-4


This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Further Information

Related Content

Answering Biological Questions: Querying a Systems Biology Database for Nutrigenomics
An article published in the journal Genes and Nutrition demonstrates how pathway analysis can improve queries and comparisons for nutrition studies.
Thursday, May 12, 2011
SELECTBIO

SELECTBIO Market Reports
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
3,400+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,900+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!