Analysis of food constituents / edited by J.-L. Multon ; translated by Lance Dieter ; editors of the English-language edition, W.J. Stadelman and Bruce A. Watkins.
Contributor(s): Multon, J. L. (Jean Louis)
| Stadelman, William J | Watkins, Bruce A.
Material type: 
BookSeries: Techniques d'analyse et de contrôle dans les industries agro-alimentaires: Publisher: New York : Wiley-VCH, c1997Description: xvii, 510p : ill ; 25 cm. + hbk.ISBN: 0471189669 (alk. paper); 9780471189664.Uniform titles: Analyse des constituants alimentaires. Subject(s): Food -- Analysis | Chemistry | Food & beverage technology | TechnologyDDC classification: 664.07 MUL Summary: Every possible method for analysing a particular consituent in food stuffs is covered in this study that embraces harmful and safe elements, including drugs, enzymes, and radioactive materials.
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Kerry North Campus Library First Floor Main | 664.07 MUL (Browse shelf(Opens below)) | 1 | Available | 38888000037030 |
Browsing MTU Kerry North Campus Library shelves, Shelving location: First Floor Main Close shelf browser (Hides shelf browser)
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| 664.07 JAM Analytical chemistry of foods / | 664.07 KIR Pearson's composition and analysis of foods. | 664.07 MIC Micro-organisms in foods . 2/ | 664.07 MUL Analysis of food constituents / | 664.07 POM Food analysis / | 664.07 RAP Nutraceuticals / | 664.072 THI Molecular gastronomy : exploring the science of flavor / |
Enhanced descriptions from Syndetics:
In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors and contaminants in foods, is concisely described and referenced. This book will be a convenient source of information on the chemical analysis of food components for the manufacture, marketing and labelling of food products. It will help facilitate a better understanding for marketing goods globally. Food manufacturers, scientists, and technicians now have a valuable reference on the analytical procedures for foods used in Europe.
T.p. verso reads: Originally published as Techniques d'analyse et de contrôle dans les industries agro-alimentaires, volume 4: Analyse des constituants alimentaires, second edition.
Every possible method for analysing a particular consituent in food stuffs is covered in this study that embraces harmful and safe elements, including drugs, enzymes, and radioactive materials.
Table of contents provided by Syndetics
- Measurement of Water Absorbed in Food: Water Content, Activity of Water, and Sorption
- Measurement of the Functional Properties of Water in Food
- Minerals
- Nonenzymatic Determinations of Carbohydrates
- Determination of Proteins
- Determination of Enzymatic Activity
- Determination of Vitamins
- Determination of Pesticide Residues
- Mycotoxins
- Determination of Synthesis Monomers and Additives
- Measuring Radioactive Contamination of Food
- Index
Author notes provided by Syndetics
J.-L. Multon is the editor of Analysis of Food Constituents, published by Wiley. Lance Dieter is the editor of Analysis of Food Constituents, published by Wiley.