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Methods in food analysis

Measurements of food quality parameters, such as physical, chemical, microbiological and sensory parameters are necessary to characterize both existing and newly developed food products, to avoid possible adulteratios/ contaminations, and thus, control their quality at every stage of production/distribution or storage at industrial and laboratory scales. Several methodologies are reported in literature that allow quantifying different quality parameters. This book comprehensively reviews methods of analysis and detection in the area of food science and technology. It covers 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 with specific work conditions. The book is divided into seven chapters, each dealing with the determination/quantification analyses of quality parameters in food products.

Từ khóa: Food -- Analysis, Food, Analysis, Safety measures.

9 p ovanketv4 28/08/2020 225 2

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