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Analysis And Control Methods For Food And Agricultural Products

In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients;

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Analytical Techniques for Foods and Agricultural Products

all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the;

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Analytical Methods for the Assessment of Maillard Reactions in Foods

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard;

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Analysis And Control Methods For Food And Agricultural Products

Quality Control for Foods and Agricultural Products is a single, complete, and practical reference to the wide variety of techniques for;

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Dairy Foods

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the;

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Analysis of Antibiotic/Drug Residues in Food Products of Animal Origin

residues in meat, poultry and milk. This book covers recent development and application of various analytical techniques for the determination;

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Minimally Processed Foods

enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques;

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Natural Products Analysis

mixtures, describing techniques for isolating and characterizing natural products. * Applies analytical techniques to natural products;

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Valorization of Food Processing by-Products

discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and;

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Fingerprinting Techniques in Food Authentication and Traceability

, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic;

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Analytical Methods for Food Safety by Mass Spectrometry

) analytical techniques that have the capability of detecting over 800 pesticides and chemicals in 10 categories of agricultural products, including;

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Bitterness Perception Chemistry

bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can;

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Manuals of Food Quality Control

An important part of a national food control system is the capability for the analytical laboratory service to detect and quantify food;

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Near-Infrared Spectroscopy in Food Science and Technology

; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods;

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Indigenous Fermented Foods of South Asia

Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book;

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Indigenous Fermented Foods of South Asia

Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book;

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Non-thermal Processing of Foods

for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and;

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Flavors for Nutraceutical and Functional Foods

covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book;

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Processing and Impact on Active Components in Food

foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other;

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Analysis And Control Methods For Food And Agricultural Products

The complete 4-volume reference set 'Analysis and Control Methods for Food and Agricultural Products', edited by J.-L. Multon, offers;

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Flow Analysis

Flow Analysis: A Practical Guide reviews flow techniques for automating chemical analysis with the goal of increasing efficiency and;

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Advances in Food Authenticity Testing

, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range;

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Fortified Foods with Vitamins: Analytical Concepts to Assure Better and Safer Products

Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods;

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Analytical Chemistry of Complex Matrices

There are many different analytical techniques used to identify and quantify a wide range of substances in complex matrices such as the;

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Handbook of Dairy Foods Analysis

analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception;

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Acrylamide in Food

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide;

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Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds

superfoods; informatics and methods in nutrition design and development; and molecular modeling techniques in food and nutrition development. The;

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