Analytical Techniques for Foods and Agricultural Products

This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the limitations of the techniques and their fields of application are defined. The scope is unusually wide, encompassing physical, chemical, engineering, biochemical, toxicologial, and sensory analysis techniques. It presents a wide variety of analytical methods, including those based on spetroscopy, chromatography, electrophoresis, thermal analysis, electrochemical analysis, rheology and molecular sieves.Der zweite Band der vierbandigen Reihe 'Quality Control for Foods and Agricultural Products' vermittelt eine kompakte Ubersicht zu den hauptsachlich angewendeten Analysetechniken in der Lebensmittelindustrie. Umfassend werden physikalisch, chemisch, verfahrenstechnisch, biochemisch und toxikologisch ausgerichtete Analysemethoden untersucht. Sowohl physikalische als auch chemische Prinzipien, die den Techniken zugrunde liegen, werden betrachtet und die Grenzen der Anwendungsmoglichkeiten werden aufgezeigt. Dabei werden die Sachgebiete der Spektroskopie, der Chromatographie der Elektrophorese, der Rheologie und andere mehr einbezogen.

Die Reihe soll vor allem Lebensmittelfirmen und Forschungsanstalten helfen, sich in kompakter Form uber die zahlreichen Techniken der Qualitatskontrolle in der Lebensmittelproduktion schnell informieren zu konnen.

Weitere Bande der Reihe: MULTON 'Quality Control for Foods and Agricultural Products', BOURGEOIS/LEVEAU 'Microbiological Control for Foods and Agricultural Products' und MULTON 'Analysis of Food Constituents'. From the Contents:
Part I: Physical Techniques;
Spectrophotometric techniques/
Other optical and spetroscopic techniques/
Image analysis techniques/
Chromatography/
Electrophoresis/
Thermal Analysis/
Electrochemical techniques/
Rheological techniques/
Methods of particle size analysis/
Complex and expensive instrumental techniques;
Part II: Biochemical techniques;
Enzymatic analysis/
Immunochemical analysis techniques/
Microbiological chemical analysis techniques;
Part III: Sensory Evalutation;
Part IV: Nutritional and Toxicological Analysis techniques;
Nutritional analysis techniques/
Principles of food toxic analysis/
Techniques of mutagenicity analysis. Aus dem Inhalt:
Part I: Physical Techniques;
Spectrophotometric techniques/
Other optical and spetroscopic techniques/
Image analysis techniques/
Chromatography/
Electrophoresis/
Thermal Analysis/
Electrochemical techniques/
Rheological techniques/
Methods of particle size analysis/
Complex and expensive instrumental techniques;
Part II: Biochemical techniques;
Enzymatic analysis/
Immunochemical analysis techniques/
Microbiological chemical analysis techniques;
Part III: Sensory Evalutation;
Part IV: Nutritional and Toxicological Analysis techniques;
Nutritional analysis techniques/
Principles of food toxic analysis/
Techniques of mutagenicity analysis.

G. Linden is the author of Analytical Techniques for Foods and Agricultural Products, published by Wiley.