Food Protein Analysis, Owusu-Apenten, Richard

Автор: Bruce W. Zoecklein
Название: Production Wine Analysis
ISBN: 1461581486 ISBN-13(EAN): 9781461581482
Издательство: Springer
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Цена: 104480.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. The process of making wine involves a series of concerns for the winemaker and staff of a winery.

Автор: Suzanne Nielsen
Название: Food Analysis Laboratory Manual
ISBN: 3319441256 ISBN-13(EAN): 9783319441252
Издательство: Springer
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Цена: 60550.00 T
Наличие на складе: Нет в наличии.
Описание: This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises.

Автор: Devarajan Thangardurai
Название: Sequencing Technologies In Microbial Food Safety And Quality /
ISBN: 0367351188 ISBN-13(EAN): 9780367351182
Издательство: Taylor&Francis
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Цена: 234790.00 T
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Описание: This book reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality, also highlighting present challenges in the food industry.

Автор: Robert A. Copeland
Название: Methods for Protein Analysis
ISBN: 1475715072 ISBN-13(EAN): 9781475715071
Издательство: Springer
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Цена: 104480.00 T
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Описание: As protein science continues to become an increasingly important aspect of academic and commercial sciences and technology, the need has arisen for a ready source of laboratory protocols for the analysis and evaluation of these biological polymers.

Автор: Leo M L Nollet; K S Siddiqi
Название: Analysis of Nanoplastics and Microplastics in Food
ISBN: 1138600180 ISBN-13(EAN): 9781138600188
Издательство: Taylor&Francis
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Цена: 183750.00 T
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Описание: The ever-increasing use of plastics has created areas of floating plastic waste in the oceans. Nanoplastics and microplastics have made their way into food, particularly marine organisms This book describes the fate of microplastics and nanoplastics in the environment and discusses sampling and analysis methods to detect and identify them.

Автор: by Javed Ahmad
Название: Nanoemulsions in food technology :
ISBN: 0367614928 ISBN-13(EAN): 9780367614928
Издательство: Taylor&Francis
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Цена: 183750.00 T
Наличие на складе: Нет в наличии.
Описание: This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike.

Автор: Michael H. Gordon
Название: Principles and Applications of Gas Chromatography in Food Analysis
ISBN: 1461280249 ISBN-13(EAN): 9781461280248
Издательство: Springer
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Цена: 81050.00 T
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Описание: Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food.

Название: Food Contact Materials Analysis: Mass Spectrometry Techniques
ISBN: 1788011244 ISBN-13(EAN): 9781788011242
Издательство: Royal Society of Chemistry
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Цена: 209790.00 T
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Описание: This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique.

Автор: Pintauro, Stephen J.
Название: Regulation of dietary supplements
ISBN: 1138337544 ISBN-13(EAN): 9781138337541
Издательство: Taylor&Francis
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Цена: 183750.00 T
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Описание: This book documents the long and still ongoing battle between the US Food and Drug Administration (FDA) and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had such a major impact on how dietary supplements are manufactured, marketed, advertised, sold, and used today.

Название: Methods of Analysis of Food Components and Additives
ISBN: 1138199141 ISBN-13(EAN): 9781138199149
Издательство: Taylor&Francis
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Цена: 91860.00 T
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Описание: With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.

Название: Anthocyanins from natural sources
ISBN: 1788012151 ISBN-13(EAN): 9781788012157
Издательство: Royal Society of Chemistry
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Цена: 252030.00 T
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Описание: Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.

Автор: Birch Catherine S., Bonwick Graham A.
Название: Mitigating Contamination from Food Processing
ISBN: 178262922X ISBN-13(EAN): 9781782629221
Издательство: Royal Society of Chemistry
Рейтинг:
Цена: 209790.00 T
Наличие на складе: Невозможна поставка.
Описание: Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.