Chemical Analysis of Food: Techniques and ApplicationsEdited by
- Yolanda Picó
This book is intended for food researchers in university departments of food science, food industry laboratories, and governmental food regulatory departments. Specifically, scientists and researchers working in biochemistry, biology, food chemistry, toxicology, chemistry, agronomy, hygiene are those who are involved in food analysis.
Hardbound, 812 Pages
Published: July 2012
Imprint: Academic Press
" Chemical Analysis of Foodsis a very helpful book for those involved in food research and analysis, including post-graduate students. The format of the book, with analytical techniques being presented in the first part and specific applications being discussed and extensively referenced in the second part, is extremely convenient."--Analytical and Bioanalytical Chemistry online, March 24, 2013 and Volume 405 Issue #14, May 2013 "Because of its comprehensiveness, this book will likely become a key resource for food scientists and those evaluating food safety and quality."--CHOICE,March 2013 "New analytical techniques and new applications in food analysis are surveyed by researchers from food and food safety sciences and from analytic chemistry. Among their topics are data analysis and chemometrics, low-intensity ultrasound, electronic noses and tongues, liquid and gas chromatography, electrophoresis, food authenticity and fraud, nutritional supplements, genetically modified organisms, emerging contaminants, and allergens. Academic Press in an imprint of Elsevier."--Reference and Research Book News, October 2012