Physicochemical techniques
Author(s)
Bibliographic Information
Physicochemical techniques
（Food analysis : principles and techniques / edited by Dieter W. Gruenwedel, John R. Whitaker, v. 2）
Dekker, c1984
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Includes bibliographies and indexes
Description and Table of Contents
Description
With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled source of information for all aspects of thisfield, filling your needs for up-to-date, detailed treatment of the methods of food analysis.Volume 2 of this important 8-volume treatise focuses on essential physicochemical techniques,ranging from the measurement of physical parameters, such as temperature, solubility,and viscosity, to the determination of food components at the supramolecular andatomic levels. Incorporating the latest developments in instrumentation that facilitate rapid,quantitative analysis, Physicochemical Techniques assures you comprehensive, accuratecoverage that you can turn to time and time again.Consolidating the expertise of renowned international authorities, Food Analysis: Principlesand Techniques serves as the complete, state-of-the-art reference and the basis forcontinuing development. For all food analysts in industry, government, and academiaincludingfood scientists, chemists, biochemists, nutritionists, environmental chemists,and microbiologists-this major resource will be the standard by which other works arecompared . Also, graduate students in food science and nutrition will find each volume ofthis work indispensable in their studies.
Table of Contents
Introduction to the Treatise, Preface, Contributors, Contents of Other Volumes, 1. Temperature, 2. Solubility, 3. Viscosity, 4. The Light Microscope in Food Analysis, 5. Ultraviolet and Visible Spectrophotometry, 6. Optical Activity and Structure Of Biological Molecules, 7. Fluorescence and Phosphorescence, 8. Electron Paramagnetic Resonance Spectroscopy, 9. Atomic Absorption, 10. Infrared Spectrophotometry in Food Technology, 11. The Application of Raman Spectroscopy to the Characterization of Food, 12. Size Exclusion Chromatography with Low-angle Laser Light-scattering Detection, References, Index
by "Nielsen BookData"