The leading reference work on the analysis of food, this Second Edition adds coverage of new topics and techniques and reflects the very latest data and methodological advances in all chapters. Nollet's masterfully edited and field-trusted Handbook is fortified with a total of 10,800 citations, 540 tables, 481 figures, and 160 equations.
Unanimous praise for the Handbook:
"... an exhaustive compilation of essential analytical methods." - Nahrung
"... of immense value to the food analysts, public analysts, and students of food science and technology." - Journal of Food Science and Technology
"... deal[s] with methodology for the analysis of virtually anything that may be present in a food substance...extensive and
up - to - date." - INFORM
"...comprehensive... [assesses] the relative advantages, accuracy, and reliability of each procedure." - Trends in Food Science & Technology
"... of use to undergraduates, graduates and all scientists involved in the analysis of food components." - food Science and Technology Abstracts
Volume 1 - Physical Characterization and Nutrient analysis
Authored by 46 international experts, Volume 1 of the Handbook of Food Analysis, Second Edition evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.
Volume 2 - Residues and Other Food Component Analysis
Thoroughly updated to accommodate recent research and state - of - the - art technologies impacting the field, Volume2 compiles modern methods for the detection of residues of foods from pesticides, herbicides, antibacterials, food packaging, and other sources and provides tools used in the analysis of various substances added to foods as enhancement or quality safeguard.
Delineates techniques for analyzing preservatives, intense sweeteners, synthetic colorants, and synthetic antioxidants.
Volume 3 - Methods, Instruments, and Applications
Forming the bedrock of modern applications of food analysis, Volume 3 of Handbook explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA - and protein based analysis, and cutting - edge methods utilizing biosensors and nanoscale analytical systems.
Attuned to contemporary food industry concerns, this volume features new , topical coverage of the analysis of meat quality and quantification of genetically modifies organisms in food.