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Handbook Of Food Analysis
Published 1996 · Chemistry
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Volume 1: Optical Properties. Sensory Evaluation Techniques. Water Activity. Determination of Moisture and Ash Contents of Foods. Amino Acids. Peptides. Proteins. Enzymes. Fatty Acids. Analysis of Neutral Lipids: Triacylglycerols. Analysis of Neutral Lipids: Unsaponifiable Matter. Phospholipids. Carbohydrates and Starch. Volume 2: Mycotoxins. Phycotoxins. Residual Antibacterials in Food. Residues of Growth Promoters. Urea Pesticides Residues in Food. Organochlorine Pesticides Residues in Food. Carbamate Pesticide Residues in Food. Organophosphate Pesticide Residues in Food. Fungicide Residues. Herbicide Residues. Packaging and Other Food Contact material Residues. Polychlorobiphenyl Residues. Dioxin and Dioxin-like PCB Residues. Volume 3: Sample Preparation. Chemometrics. Particle Size Analysis. Surface Charge Analysis. Differential Scanning Calorimetry in the Analysis of Foods. Nonenzymatic Browning. Determination of Cations and Anions by Chromatographic and Electrophoretic Techniques. Methods of Detection of Irradiated Foodstuffs and Relative Products. Analysis of Meat-Containing Food. Analysis of Meat Quality. Radionuclide Concentrations in Food. Detection and Quantification of Genetically Modified Organisms in Food by DNA-Based and Protein-Based Methods. Food Adulteration. Instruments and Techniques. Biosensors for Food Analysis. Nano-scale Analysis Systems.