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Methods in food analysis

Cruz, Rui M. S., editor. of compilation.

Methods in food analysis

Cruz, Rui M. S., editor. of compilation.

9780429069833

1 online resource

A Science Publishers book.

1. Textural and rheological properties of fruit and vegetables / R.K. Vishwakarma, Rupesh S. Chavan, U.S. Shivhare and Santanu Basu -- 2. Pigments and color of muscle foods / Jin-Yeon Jeong, Gap-Don Kim, Han-Sul Yang and Seon-Tea Joo -- 3. Methodologies to analyze and quantify lipids in fruit and vegetable matrices / Hajer Trabelsi and Sadok Boukhchina -- 4. Texture in meat and fish products / Purificacion Garcia-Segovia, Ma Jesus Pagan Moreno and Javier Martinez-Monzo -- 5. Pigments in fruit and vegetables / Sara M. Oliveira, Cristina L.M. Silva and Teresa R.S. Brandao -- 6. Lipids in meat and seafood / Rui Pedrosa, Carla Tecelao and Maria M. Gil -- 7. Vibrational and electronic spectroscopy and chemometrics in analysis of edible oils / Ewa Sikorska, Igor Khmelinskii and Marek Sikorski.

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students--Provided by publisher.

Food -- Analysis -- Methodology.

Cruz, Rui M. S.,

Khmelinskii, Igor,

Vieira, Maria Margarida Cortez,

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