Pearson's Composition and Analysis of Foods

R.S. Kirk, R. Sawyer, H. Egan (Late) (Autoren)

Buch | Softcover

720 Seiten

1991 | 9th edition
Longman (Verlag)
978-0-582-40910-1 (ISBN)

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Providing information on a variety of fields in food analysis, this book acts as a guide to the chemical and instrumental analysis of food. This edition profiles EEC legislation for principle foods, the International Codex standards, developments in NIR spectroscopy, HPLC and more.

Completely revised and updated, this edition now includes considerably more information on the composition and contamination of foods. Developments in analytical techniques such as NIR spectroscopy and HPLC have been covered, as well as the legal requirements which have to be met by scientists worldwide.

Introduction - legislation, standards and nutrition; general chemical methods; general instrumental methods; food additives; contaminants; sugars and preserves; fruit and vegetable products; cereals and flour; starch products - baking powders, eggs, salad cream; beverages and chocolate; herbs and spices - salt; fermentation products; flesh foods; dairy products 1; dairy products 2; oils and fats. Appendices: organizations which issue standard analytical methods for food commodities; EEC directives and regulations; food composition and labelling - UK reports and regulations; food aditives and contaminants - UK reports and regulations.

Erscheint lt. Verlag	23.9.1991
Verlagsort	Harlow
Sprache	englisch
Maße	171 x 288 mm
Gewicht	1304 g
Themenwelt	Naturwissenschaften ► Chemie ► Analytische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-582-40910-1 / 0582409101
ISBN-13	978-0-582-40910-1 / 9780582409101
Zustand	Neuware