This text integrates theoretical and practical aspects of state-of-the-art methods of food analysis. The authors emphasize basic principles rather than details of each method, enabling the reader to evaluate its benefits and limitations for specific problems. Food analysis equipment is also explained in the context of analytical protocols. Revised and updated, the third edition of this volume features new or expanded discussions of: sampling and sample preparation, as well as assessing and reporting results; extraction with supercritical fluid techniques and line process monitoring; capillary zone electrophoresis fluid techniques and thermal analysis. Numerous diagrams and flow-charts have been added providing a vital visual dimension to this overview of food analysis. This book is a text for undergraduate and graduate students in food science and technology and a reference and sourcebook on analytical methods and instruments for the professional researcher in the field of food analysis. The third edition has been updated: every chapter has been revised. This book should be of interest to undergraduate and graduate students of food analysis; research and development personnel; and food scientists.

Food analysis: Theory and practice

Engineering & Transportation

Pomeranz, Y.

Engineering

Van Nostrand-Reinhold

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 To meet those challenges we added much new material and took out practically the same amount of "rel­ atively outdated" material.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.

Food analysis: theory and practice,

Science & Math

Chemistry

Avi Pub. Co

<p>Book by Pomeranz, Y., Meloan, Clifton E.</p>

This comprehensive, up-to-date text and reference book covers all the important aspects of cereal grains: their production, marketing, structure, composition, quality, evaluation, storage, processing, and utilization. The book discusses all major and significant elements of theory and practice concerning cereal grains and products. The coverage is broad with specific descriptions of selected, typical, major cereals. A selective bibliography cites classical articles and the most important recent works in the field.

Modern Cereal Science and Technology

Technology

Vch Pub

Food Analysis: Theory and Practice

Paul, Vinod K.

CBS Publishers & Distributors Pvt Ltd, India

See the best price to sell, buy, or rent books by Pomeranz, Y.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Pomeranz, Y.