| DC Field | Value | Language |
|---|
| dc.contributor.author | Nielsen, S. Suzanne | - |
| dc.date.accessioned | 2021-04-22T04:58:38Z | - |
| dc.date.available | 2021-04-22T04:58:38Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.isbn | 978-3-319-45776-5 | - |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/270 | - |
| dc.description | As stated for the first four editions, the chap-
ters in this textbook are not intended as detailed
references, but as general introductions to the
topics and the techniques. Course instructors
may wish to provide more details on a particular
topic to students. Chapters focus on principles
and applications of techniques. Procedures given
are meant to help explain the principles and give
some examples, but are not meant to be presented
in the detail adequate to actually conduct a specific
analysis. As in the first four editions, all chapters
have summaries and study questions, and key-
words or phrases are in bold type, to help students
focus their studies. The grouping of chapters by
category is similar to the fourth edition. However,
due to the increased use of spectroscopy and
chromatography for many basic analyses, chap-
ters on these topics are covered early in the book.
Instructors are encouraged to cover the topics from
this text in whatever order is most suitable for their
course. Also, instructors are invited to contact me
for access to a website I maintain with additional
teaching materials related to this textbook and the
accompanying laboratory manual.
Starting with the third edition, the competency
requirements established by the Institute of Food
Technologists were considered. Those requirements
relevant to food analysis are as follows: (1) under-
standing the principles behind analytical techniques
associated with food, (2) being able to select the
appropriate analytical technique when presented
with a practical problem, and (3) demonstrating
practical proficiency in food analysis laboratory. This
textbook should enable instructors to meet the
requirements and develop learning objectives rele-
vant to the first two of these requirements. The labo-
ratory manual, now in its third edition, should be a
useful resource to help students meet the third
requirement | en_US |
| dc.description.abstract | The intent of this fifth edition book is the same as
that described in the Preface to the first four edi-
tions – a text primarily for undergraduate students
majoring in food science, currently studying the
analysis of foods. However, comments from users
of the first four editions have convinced me that the
book is also a valuable text for persons in the food
industry who either do food analysis or interact
with analysts.
The big focus of this edition was to do a gen-
eral update on methods and to make the content
easier for readers to compare and contrast methods
covered. The following summarize changes from
the fourth edition: (1) general updates, including
addition and deletion of methods, (2) three new
chapters (“Determination of Total Phenolics and
Antioxidants Capacity in Food and Ingredients,”
“Food Microstructure Techniques,” “Food Forensic
Investigation”), (3) rewrote and/or reorganized
some chapters, (4) added tables to some chapters to
summarize and compare methods, and (5) added
some colored figures. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.subject | Food Science | en_US |
| dc.subject | Food Analysis | en_US |
| dc.title | Food Analysis | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | ARTS & SCIENCE
|
