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Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates

Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates

   

AUTHORS: 

  • Ronald E. Wrolstad
  • Eric A. Decker
  • Steven J. Schwartz
  • Peter Sporns

PRODUCT DETAILS:

  • Hardcover: 784 pages
  • Publisher: Wiley-Interscience; Rev Ed edition (December 27, 2004)
  • Language: English
  • ISBN-10: 0471663786
  • ISBN-13: 978-0471663782
  • Product Dimensions: 11.1 x 8.7 x 1.6 inches
  • Shipping Weight: 4.4 pounds

EDITORIAL REVIEWS


Book Description

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

From the Back Cover

An indispensable reference for food scientists and technologists

Accurate, sensitive, and rapid analytical determinations are essential in food science. Yet how does one select the best method to use for a given analysis? With a wide range of factors to consider and a large number of available methods, choosing one method and using it effectively requires a great deal of expertise.

While each title stands on its own as a valuable reference, together this guide and its companion title, Handbook of Food Analytical Chemistry: Pigments, Colorants, Flavors, Textures, and Bioactive Food Components, encompass all of the material that was previously available in Wiley’s Current Protocols in Food Analytical Chemistry. the Handbook of Food Analytical Chemistry provides detailed descriptions, background information, and troubleshooting sections on a comprehensive array of procedures. Written by recognized experts in the field, this guide is a must-have reference for anyone who deals with food analysis.

This single volume covers procedures and issues related to analyses involving:

  • Water
  • Proteins
  • Enzymes
  • Lipids
  • Carbohydrates

Each section includes detailed instructions with advisory comments, critical troubleshooting tips, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry.

Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. It is an indispensable reference for all scientists, technicians, and students in food science.