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Methods of analysis of food components and additives

Author: Semih Ötleş
Publisher: Boca Raton : CRC Press, 2005.
Series: Chemical and functional properties of food components series.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"Methods of Analysis of Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and  Read more...
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Document Type: Book
All Authors / Contributors: Semih Ötleş
ISBN: 0849316472 9780849316470
OCLC Number: 56462419
Description: 437 p. ; 25 cm.
Contents: Ch. 1. Selection of techniques used in food analysis / Michael H. Tunick --
Ch. 2. Statistical assessment of results of food analysis / Richard Brereton --
Ch. 3. Analysis of drinking water / Marek Biziuk and Malgorzata Michalska --
Ch. 4. Analysis of proteins, peptides, and amino acids in foods / Edward Kolakowski --
Ch. 5. Extraction and analysis of food lipids / Robert A. Moreau --
Ch. 6. Determination and speciation of trace elements in foods / Stephen G. Capar and Piotr Szefer --
Ch. 7. Analysis of vitamins for the health, pharmaceutical, and food sciences / Semih Otles and Yildiz Karaibrahimoglu --
Ch. 8. Analysis of carotenoids and chlorophylls in foods / Jae Hwan Lee and Steven J. Schwartz.
Series Title: Chemical and functional properties of food components series.
Responsibility: edited by Semih Ötleş.
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Abstract:

Describes novel methods of analysis of food components, additives, and contaminants, including the identification, and determination of components in raw materials and food products. This book  Read more...

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Primary Entity

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