Titre : | HANDBOOK OF FOOD ANALYSIS, 3 : PHYSICAL CHARACTERIZATION AND NITRIENT ANALYSIS |
Autre titre: | MANUEL D'ANALYSE DES ALIMENTS |
Auteurs : | LEO M. L. NOLLET |
Type de document : | Livre |
Mention d'édition : | SECOND EDITION |
Editeur : | BASEL (SWITZERLAND) : MARCEL DEKKER INC., 2004 |
ISBN/ISSN/EAN : | 978-0-8247-5036-7 |
Format : | 2226 P. |
Langues: | Anglais |
Concepts : |
ANALYSE SENSORIELLE
ACTIVITE DE L'EAU ACIDE AMINE PEPTIDE PROTEINE ENZYME ACIDE GRAS TRIACYLGLYCEROL PHOSPHOLIPIDE AMIDON CARBOHYDRATE VITAMINE ACIDE ORGANIQUE COMPOSE PHENOLIQUE AROME FIBRE ALIMENTAIRE PIGMENT MYCOTOXINE PHYTOTOXINE PESTICIDE RESIDU FONGICIDE HERBICIDE DIOXINE COLORANT CHROMATOGRAPHIE VIANDE OGM ORGANISME GENETIQUEMENT MODIFIE |
Résumé : | 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. The leading reference work on the analysis of food, this edition adds coverage of new topics and techniques and reflects the very latest data and methodological advances in all chapters. Arranges core data into over 270 tables and features more than 4800 literature citations. Including two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, this volume provides authoritative rundowns of analytical techniques for the sensory evaluation of food...amino acids and fatty acids...neutral lipids and phospholipids...organic acids and bases...phenolic compounds...fat-and-water-soluble vitamins...alcohol in food and beverages...dietary fiber...and pigments. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.001 NOL (T-1) | Livre | AA - Alimentation, santé et agroindustries | Disponible |