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About this book
About this book
This volume is a concise presentation of the state of the art in the analysis of food components. The author brings together an international team of experts to summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. They discuss all major classes of food components and contaminants along with components of current interest to the nutraceutical and functional foods industries.
Selection of Techniques Used in Food Analysis, Michael H. Tunick Statistical Assessment of Results of Food Analysis, Richard Brereton Drinking Water Analysis, Marek Biziuk and Malgorzata Michalska Analysis of Proteins, Peptides, and Amino Acids in Foods, Edward Kolakowski Extraction and Analysis of Food Lipids, Robert A. Moreau Analysis of Carbohydrates in Foods, Prof. Dr. Alejandro Cifuentes Dr. M. Herrero, Dr. E. Ibanez, Dr. M.D. del Castillo Determination and Speciation of Metals and Trace Elements in Foods, Stephen G. Capar and Piotr Szefer Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences, Semih Otles and Yildiz Karaibrahimogln Analysis of Carotenoids and Chlorophylls in Foods, Jae Hwan Lee and Steven J. Schwartz Analysis of Polyphenols in Foods, Fereidoon Shahidi and Marian Naczk Sensory Analysis of Foods, Mina McDaniel and Kannapon Lopetcharat Determination of Food Allergens and Genetically Modified Components, Kristina M. Williams, Mary W. Trucksess, Richard B. Raybonrne, Palmer A. Orlandi, Dan Levy, Keith A. Lampel, and Carmen D. Westphal Determination of Pesticide Residues, Steven J. Lehotay and Katerina Mastovska Determination of Pollutants in Foods, Douglas G. Hayward Analysis of Chemical Preservatives in Foods, Adriaan Ruiter and Aldert A. Bergwerff Measuring Radioactive Contaminants in Foods, Andras Szabo and Sandor Trujan Rapid Analysis Techniques in Food Microbiology, Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu Analysis of Natural Toxins in Foods, Authors To Be Determined
Semih Otles is Vice Dean of the Engineering Faculty at Ege University in Turkey.