- Inbunden (Hardback)
- Antal sidor
- John Wiley & Sons Inc
- Schwartz, Steven J. (red.)/Shoemaker, Charles F. (red.)/Sporns, Peter (red.)
- v. 2 Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
- 284 x 221 x 35 mm
- Antal komponenter
- 1630 g
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Handbook of Food Analytical Chemistry, Volume 2
Pigments, Colorants, Flavors, Texture, and Bioactive Food Components2469
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. Provides detailed reports on experimental procedures Includes sections on background theory and troubleshooting Emphasizes effective, state-of-the art methodology, written by recognized experts in the field Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
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RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.
VOLUME 2. Preface. Foreword to Current Protocols in Food Analytical Chemistry. Contributors. F: PIGMENTS AND COLORANTS. F1. Anthocyanins. F2. Carotenoids. F3. Miscellaneous Colorants. F4. Chlorophylls. F5. Strategies for Measurement of Colors and Pigments. G: FLAVORS. G1. Smell Chemicals. G2. Acid Tastants. H: TEXTURE/RHEOLOGY. H1. Viscosity of Liquids, Solutions, and Fine Suspensions. H2. Compressive Measurement of Solids and Semi-Solids. H3. Viscoelasticity of Suspensions and Gels. I: Bioactive Food Components. I1. Polyphenolics. APPENDICES AND INDEXES. A1. Abbreviations and Useful Data. A2. Laboratory Stock Solutions, Equipment, and Guidelines. A3. Commonly Used techniques Suppliers Appendix. Index.