Food Analysis
By: Khetarpau, N
.
Contributor(s): Jood, S | Punia, Deep.
Material type: 
BookPublisher: New Delhi: Daya Publishing House, 2011Edition: 1st ed.Description: 315 p.ISBN: 8170356873 (hardcover); 9788170356875 (hardcover).Subject(s): Food--Analysis | Food ScienceDDC classification: 664.07 Khetarpau 27755 1st 2011 Food.Science Summary: The science of food analysis has grown tremendously in its scope in recent years. New analysis techniques are being developed and existing techniques optimized. Moreover, there is a growing demand from students of various disciplines to acquire training in the fundamentals of quantitative and qualitative analysis with sufficient laboratory techniques to equip them for research work in these different specialized fields. To meet the demands and interests of such students, this book on food analysis has been prepared. This book provides information on general topics like sampling and sampling procedures and solvent extraction also which is very essential prior to application of various techniques needed to analyze foods in laboratory experiments. Other topics covered include information on the basic principles, procedures, advantages, limitations, and applications of gas liquid chromatography, high performance liquid chromatography, fluorescence techniques, fluorescence microscopy, fluorescence spectroscopy, atomic absorption and emission spectroscopy, multivariate calibration etc. from the perspective of their use in the chemical analysis of foods. We hope that this book shall be ideal for undergraduate and postgraduate courses in food analysis and also an invaluable reference to professionals in the food industry.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.07 Khetarpau 27755 1st 2011 Food.Science (Browse shelf) | Available | 27755 |
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
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The science of food analysis has grown tremendously in its scope in recent years. New analysis techniques are being developed and existing techniques optimized. Moreover, there is a growing demand from students of various disciplines to acquire training in the fundamentals of quantitative and qualitative analysis with sufficient laboratory techniques to equip them for research work in these different specialized fields. To meet the demands and interests of such students, this book on food analysis has been prepared. This book provides information on general topics like sampling and sampling procedures and solvent extraction also which is very essential prior to application of various techniques needed to analyze foods in laboratory experiments. Other topics covered include information on the basic principles, procedures, advantages, limitations, and applications of gas liquid chromatography, high performance liquid chromatography, fluorescence techniques, fluorescence microscopy, fluorescence spectroscopy, atomic absorption and emission spectroscopy, multivariate calibration etc. from the perspective of their use in the chemical analysis of foods. We hope that this book shall be ideal for undergraduate and postgraduate courses in food analysis and also an invaluable reference to professionals in the food industry.
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