| 书目名称 | New Techniques in the Analysis of Foods | | 编辑 | Michael H. Tunick,Samuel A. Palumbo,Pina M. Fratam | | 视频video | | | 图书封面 |  | | 描述 | The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157:H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec tron microscopy, fluorescence spectroscopy, and electrorheology have been applied to cheese, bread, meat, and chocolate, new methods for monitoring and predicting shelf life have been introduced; new techniques for determining the composition of food have evolved. This book includes many emerging approaches which food scientists may find useful and probably will not find in a textbook. The editors thank the authors whose work is presented in these chapters, the Divi sion of Agricultural and Food Chemistry for agreeing to hold the symposium, and our edi tors at Kluwer Academic I Plenum Publish | | 出版日期 | Book 1998 | | 关键词 | Fluor; Polysaccharid; carbohydrate; dietary fiber; polysaccharides; rheology; soy | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4757-5995-2 | | isbn_softcover | 978-1-4419-3307-2 | | isbn_ebook | 978-1-4757-5995-2 | | copyright | Springer Science+Business Media New York 1998 |
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发表于 2025-3-21 17:14:18
