Characterization of food: emerging methods
Saved in:
| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
Amsterdam
Elsevier
1995
|
| Subjects: | |
| Online Access: | Volltext |
| Item Description: | Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists Includes bibliographical references and index |
| Physical Description: | 1 Online-Ressource (xiv, 450 p.) |
| ISBN: | 9780444814999 044481499X 9780080528946 0080528945 1281055166 9781281055163 |
Staff View
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Record in the Search Index
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| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:09Z |
| institution | BVB |
| isbn | 9780444814999 044481499X 9780080528946 0080528945 1281055166 9781281055163 |
| language | English |
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| physical | 1 Online-Ressource (xiv, 450 p.) |
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| publishDate | 1995 |
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| spelling | Characterization of food emerging methods edited by Anilkumar G. Gaonkar Amsterdam Elsevier 1995 1 Online-Ressource (xiv, 450 p.) txt rdacontent c rdamedia cr rdacarrier Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists Includes bibliographical references and index Food / Chemical analysis Aliments / Analyse Alimentos (controle de qualidade) larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food Analysis Gaonkar, Anilkumar G. Sonstige oth http://www.sciencedirect.com/science/book/9780444814999 Verlag Volltext |
| spellingShingle | Characterization of food emerging methods Food / Chemical analysis Aliments / Analyse Alimentos (controle de qualidade) larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food Analysis |
| title | Characterization of food emerging methods |
| title_auth | Characterization of food emerging methods |
| title_exact_search | Characterization of food emerging methods |
| title_full | Characterization of food emerging methods edited by Anilkumar G. Gaonkar |
| title_fullStr | Characterization of food emerging methods edited by Anilkumar G. Gaonkar |
| title_full_unstemmed | Characterization of food emerging methods edited by Anilkumar G. Gaonkar |
| title_short | Characterization of food |
| title_sort | characterization of food emerging methods |
| title_sub | emerging methods |
| topic | Food / Chemical analysis Aliments / Analyse Alimentos (controle de qualidade) larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food Analysis |
| topic_facet | Food / Chemical analysis Aliments / Analyse Alimentos (controle de qualidade) TECHNOLOGY & ENGINEERING / Food Science Food / Analysis Food Analysis |
| url | http://www.sciencedirect.com/science/book/9780444814999 |
| work_keys_str_mv | AT gaonkaranilkumarg characterizationoffoodemergingmethods |