Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
Author : Leo M.L. Nollet
Publisher : CRC Press
Total Pages : 920
Release : 2009-11-04
ISBN 10 : 9781420046311
ISBN 13 : 1420046314
Language : EN, FR, DE, ES & NL

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Handbook of Dairy Foods Analysis
Language: en
Pages: 920
Authors: Leo M.L. Nollet
Categories: Technology & Engineering
Type: BOOK - Published: 2009-11-04 - Publisher: CRC Press

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for fo
Handbook of Dairy Foods Analysis
Language: en
Pages: 1020
Authors: Fidel Toldrá
Categories: Technology & Engineering
Type: BOOK - Published: 2021-03-30 - Publisher: CRC Press

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for fo
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Language: en
Pages: 1078
Authors: Leo M.L. Nollet
Categories: Science
Type: BOOK - Published: 2012-11-16 - Publisher: CRC Press

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the la
Hyperspectral Imaging Analysis and Applications for Food Quality
Language: en
Pages: 284
Authors: N.C. Basantia
Categories: Technology & Engineering
Type: BOOK - Published: 2018-11-16 - Publisher: CRC Press

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and f
Encyclopedia of Analytical Science
Language: en
Pages: 5109
Authors:
Categories: Science
Type: BOOK - Published: 2019-04-02 - Publisher: Elsevier

The third edition of the Encyclopedia of Analytical Science is a definitive collection of articles covering the latest technologies in application areas such as
Mass Spectrometry in Food Analysis
Language: en
Pages: 462
Authors: Leo M. L. Nollet
Categories: Technology & Engineering
Type: BOOK - Published: 2022-03-21 - Publisher: CRC Press

The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires
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Language: en
Pages: 198
Authors: Leo M.L. Nollet
Categories: Science
Type: BOOK - Published: 2020-04-29 - Publisher: CRC Press

Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those c
Spectroscopic Methods in Food Analysis
Language: en
Pages: 664
Authors: Adriana S. Franca
Categories: Science
Type: BOOK - Published: 2017-12-14 - Publisher: CRC Press

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) ar
Analysis of Naturally Occurring Food Toxins of Plant Origin
Language: en
Pages: 269
Authors: Leo M.L. Nollet
Categories: Technology & Engineering
Type: BOOK - Published: 2022-12-02 - Publisher: CRC Press

Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be to
Analysis of Nanoplastics and Microplastics in Food
Language: en
Pages: 224
Authors: Leo M.L. Nollet
Categories: Science
Type: BOOK - Published: 2020-12-02 - Publisher: CRC Press

The world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic de