TY  - BOOK
AU  - Cruz,Rui M.S.
AU  - Khmelinskii,Igor
AU  - Vieira,Maria Margarida Cortez
TI  - Methods in food analysis
SN  - 9781482231953
PY  - 2014///]
CY  - Boca Raton, FL
PB  - CRC Press, Taylor & Francis Group
KW  - Food
KW  - Safety measures
KW  - Food Analysis
KW  - methods
N1  - 'A Science Publishers book.'; Includes bibliographical references and index; 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 / Purificaci Garc-Segovia, Ma Jes{u2D73} Pag Moreno and Javier Martez-Monz-- 5. Pigments in fruit and vegetables / Sara M. Oliveira, Cristina L.M. Silva and Teresa R.S. Brand -- 6. Lipids in meat and seafood / Rui Pedrosa, Carla Tecel and Maria M. Gil -- 7. Vibrational and electronic spectroscopy and chemometrics in analysis of edible oils / Ewa Sikorska, Igor Khmelinskii and Marek Sikorski
N2  - 'The book reviews methods of analysis and detection in the area of food science and technology. There are seven chapters, each dealing with the determination/quantification analyses of quality parameters in food which cover 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. It will serve as a source of reference for universities, food engineers and researchers from R&D laboratories working in the area of food science and technology. Students at undergraduate and postgraduate levels in food science and technology will also benefit from the book'--
ER  -