Food Analysis Textbook - Essential Guide for Food Science Students & Professionals | Lab Research, Quality Control & Industry Applications
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SKU:13307245
Product Description
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.
Customer Reviews
This book serve as a technical manual for many different forms of food analysis. It is not a beginner/introduction book. This book has many applications in the food industry for small companies with some capital looking to start their own food quality labs. As a food science major I found that this book is not overly technical to a point where I couldn't understand the content. It contains many basic protocols for food analysis (protein content, fat extraction, caloric content, etc.) From the student perspective, my professor lectured from incomplete power point slides and this book provided me with information that allowed me to fill in the blanks. This is a book I'm adding to my food science collection as a reference book. I also earned an A in my Food Analysis class so I would recommend this book to anyone who intends on working in the lab in the food industry or for the government.
