Food Analysis

Theory and Practice

  • Authors
  • Yeshajahu Pomeranz
  • Clifton E. Meloan

Table of contents

  1. Front Matter
    Pages i-xiv
  2. General

    1. Front Matter
      Pages 1-1
    2. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 3-15
    3. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 16-25
    4. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 26-36
    5. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 37-52
  3. Methods and Instrumentation

    1. Front Matter
      Pages 53-53
    2. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 55-67
    3. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 68-86
    4. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 87-98
    5. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 99-107
    6. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 108-136
    7. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 137-157
    8. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 158-171
    9. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 172-187
    10. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 188-198
    11. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 199-207
    12. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 208-227
    13. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 228-242
    14. Yeshajahu Pomeranz, Clifton E. Meloan
      Pages 243-261

About this book

Introduction

The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel­ atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam­ pIes, reporting results, and reliability of analyses.

Keywords

Absorption enzymes Fluor food food analysis spectroscopy

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-6998-5
  • Copyright Information Springer-Verlag US 1994
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4615-7000-4
  • Online ISBN 978-1-4615-6998-5
  • About this book