Methods in food analysis [
"The book reviews methods of analysis and detection in the area of food science and technology. There are seven chapters, each dealing with the determination/quantification analyses of quality parameters in food which cover topics such as lipids, color, texture, and rheological properties in di...
| Main Authors: | , , |
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| Format: | Electronic Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2014
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| Subjects: | |
| Online Access: | Crcnetbase |
Table of Contents:
- 1. Textural and rheological properties of fruit and vegetables
- 2. Pigments and color of muscle foods
- 3. Methodologies to analyze and quantify lipids in fruit and vegetables matrices
- 4. Texture in meat and fish products
- 5. Pigments in fruits and vegetables
- 6. Lipids in meat and seafood
- 7. Vibrational and electronic spectroscopy and chemometrics in 201 analysis of edible oils