Instrumental Methods in Food and Beverage Analysis

Description for Instrumental Methods in Food and Beverage Analysis

David L. B. Wetzel, George Charalambous, "Instrumental Methods in Food and Beverage Analysis"
Elsevier Publishing Company; 1 edition (May 1, 1998) | English | 0444820183 | 646 pages | PDF | 26.56 MB
Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined.
In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated (...)

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