Skip to main content
  • Book
  • © 1987

Food Composition and Analysis

Buying options

eBook USD 89.00
Price excludes VAT (USA)
  • ISBN: 978-94-015-7398-6
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 119.99
Price excludes VAT (USA)

This is a preview of subscription content, access via your institution.

Table of contents (14 chapters)

  1. Front Matter

    Pages i-xi
  2. Food Laws and Regulations

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 1-18
  3. Sampling and Proximate Analysis

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 19-34
  4. Instrumental Methods Used in Food Analysis

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 35-99
  5. Carbohydrates

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 100-177
  6. Lipids

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 178-231
  7. Proteins

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 232-282
  8. Enzymes

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 283-348
  9. The Vitamins

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 349-417
  10. Flavoring Agents

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 418-452
  11. Coloring Agents and Color of Foods

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 453-492
  12. Wheat and Wheat Products

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 493-542
  13. Milk and Milk Products

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 543-595
  14. Meat, Poultry, and Fish

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 596-620
  15. Food Deterioration, Preservation, and Contamination

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells
    Pages 621-663
  16. Back Matter

    Pages 665-690

About this book

There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer­ chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab­ oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab­ oratory experimentation are not necessarily the most important eco­ nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.

Keywords

  • Absorption
  • additives
  • amino acid
  • carbohydrates
  • Fluor
  • food
  • food additive
  • food industry
  • food law
  • food processing
  • milk
  • nutrition
  • processing
  • Seafood
  • Vitamin

Authors and Affiliations

  • Department of Food Science, North Carolina State University, Raleigh, USA

    Leonard W. Aurand

  • Department of Chemistry, Middle Tennessee State University, Murfreesboro, USA

    A. Edwin Woods

  • Department of Biology, Middle Tennessee State University, Murfreesboro, USA

    Marion R. Wells

Bibliographic Information

  • Book Title: Food Composition and Analysis

  • Authors: Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

  • DOI: https://doi.org/10.1007/978-94-015-7398-6

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1987

  • Softcover ISBN: 978-94-015-7400-6

  • eBook ISBN: 978-94-015-7398-6

  • Edition Number: 1

  • Number of Pages: XI, 690

  • Number of Illustrations: 34 b/w illustrations

  • Topics: Humanities and Social Sciences

Buying options

eBook USD 89.00
Price excludes VAT (USA)
  • ISBN: 978-94-015-7398-6
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 119.99
Price excludes VAT (USA)