Analytical Techniques for Foods and Agricultural Products

This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the limitations of the techniques and their fields of application are defined. The scope is unusually wide, encompassing physical, chemical, engineering, biochemical, toxicologial, and sensory analysis techniques. It presents a wide variety of analytical methods, including those based on spetroscopy, chromatography, electrophoresis, thermal analysis, electrochemical analysis, rheology and molecular sieves.

From the Contents: Part I: Physical Techniques; Spectrophotometric techniques/ Other optical and spetroscopic techniques/ Image analysis techniques/ Chromatography/ Electrophoresis/ Thermal Analysis/ Electrochemical techniques/ Rheological techniques/ Methods of particle size analysis/ Complex and expensive instrumental techniques; Part II: Biochemical techniques; Enzymatic analysis/ Immunochemical analysis techniques/ Microbiological chemical analysis techniques; Part III: Sensory Evalutation; Part IV: Nutritional and Toxicological Analysis techniques; Nutritional analysis techniques/ Principles of food toxic analysis/ Techniques of mutagenicity analysis.