Chapter 1 Temperature Measurements / James F. Schooley -- chapter 2 Solubility / Kailas D. Thakker Lee T. Grady -- chapter 3 Viscosity / Rodney E. Harrington -- chapter 4 The Light Microscope in Food Analysis / Clarence Sterling -- chapter 5 Ultraviolet and Visible Spectrophotometry / Joachim H. von Elbe Steven J. Schwartz -- chapter 6 Optical Activity and Structure of Biological Molecules / W. Curtis Johnson -- chapter 7 Fluorescence and Phosphorescence / Ronald Otto Rahn -- chapter 8 Electron Paramagnetic Resonance Spectroscopy / Mark G. McNamee -- chapter 9 Atomic Absorption / W. John Price Peter J. Whiteside -- chapter 10 Infrared Spectrophotometry in Food Technology / Georg Zundel Ulrich Bohner Johannes Fritsch Helmut Merz Bernd Vogt -- chapter 11 The Application of Raman Spectroscopy to the Characterization of Food / Paul C. Painter -- chapter 12 Size Exclusion Chromatography with Low-angle Laser Light-scattering Detection / Robert C. Jordan.
"With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety, the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled source of information for all aspects of thisfield, filling your needs for up-to-date, detailed treatment of the methods of food analysis. Volume 2 of this important 8-volume treatise focuses on essential physicochemical techniques, ranging from the measurement of physical parameters, such as temperature, solubility, and viscosity, to the determination of food components at the supramolecular andatomic levels. Incorporating the latest developments in instrumentation that facilitate rapid, quantitative analysis, Physicochemical Techniques assures you comprehensive, accuratecoverage that you can turn to time and time again. Consolidating the expertise of renowned international authorities, Food Analysis: Principlesand Techniques serves as the complete, state-of-the-art reference and the basis forcontinuing development. For all food analysts in industry, government, and academiaincludingfood scientists, chemists, biochemists, nutritionists, environmental chemists, and microbiologists-this major resource will be the standard by which other works arecompared . Also, graduate students in food science and nutrition will find each volume ofthis work indispensable in their studies."--Provided by publisher..