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Viser: Food Analysis

Food Analysis, 5. udgave

Food Analysis Vital Source e-bog

S. Suzanne Nielsen
(2017)
Springer Nature
464,00 kr. 417,60 kr.
Leveres umiddelbart efter køb
Food Analysis, 5. udgave

Food Analysis Vital Source e-bog

S. Suzanne Nielsen
(2017)
Springer Nature
929,00 kr. 836,10 kr.
Leveres umiddelbart efter køb
Food Analysis, 5. udgave
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Food Analysis

S. Suzanne Nielsen
(2017)
Sprog: Engelsk
Springer
555,00 kr. 499,50 kr.
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Detaljer Om Varen

  • 5. Udgave
  • Vital Source leje e-bog 90 dage
  • Udgiver: Springer Nature (Juni 2017)
  • ISBN: 9783319457765R90
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.  General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents.  Methods of analysis covered include information on the basic principles, advantages, limitations, and applications.  Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded.  Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
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Online udgaven er tilgængelig: 90 dage fra købsdato.
Offline udgaven er tilgængelig: 90 dage fra købsdato.

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Detaljer Om Varen

  • 5. Udgave
  • Vital Source E-book
  • Udgiver: Springer Nature (Juni 2017)
  • ISBN: 9783319457765
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.  General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents.  Methods of analysis covered include information on the basic principles, advantages, limitations, and applications.  Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded.  Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
Licens varighed:
Online udgaven er tilgængelig: 365 dage fra købsdato.
Offline udgaven er tilgængelig: ubegrænset dage fra købsdato.

Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: 2 sider kan printes ad gangen
Copy: højest 2 sider i alt kan kopieres (copy/paste)

Detaljer Om Varen

  • 5. Udgave
  • Hardback
  • Udgiver: Springer (Juni 2017)
  • ISBN: 9783319457741
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.  General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents.  Methods of analysis covered include information on the basic principles, advantages, limitations, and applications.  Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded.  Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
Introduction to Food Analysis. - United States Government Regulations and International Standards Related to Food Analysis. - Nutrition Labeling. - Evaluation of Analytical Data Sampling and Sample Preparation. - Basic Principles of Spectroscopy. - Ultraviolet, Visible, and Fluorescence Spectroscopy. - Infrared and Raman Spectroscopy. - Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry. - Nuclear Magnetic Resonance. - Mass Spectrometry. - Basic Principles of Chromatography. - High Performance Liquid Chromatography. - Gas Chromatography. - Moisture and Total Solids Analysis. - Ash Analysis. - Fat Analysis. - Protein Analysis. - Carbohydrate Analysis. - Vitamin Analysis. - Traditional Methods for Mineral Analysis. - pH and Titratable Acidity. - Fat Characterization. - Protein Separation and Characterization Procedures. - Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients. - Application of Enzymes in Food Analysis. - Immunoassays. - Determination of Oxygen Demand. - Rheological Principles for Food Analysis. - Thermal Analysis. - Color Analysis. - Food Microstructure Techniques. - Analysis of Food Contaminants, Residues and Chemical Constituents of Concern. - Analysis for Extraneous Matter. - Food Forensic Investigation.

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