Cargando…
Characterization of food : emerging methods /
Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previ...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; New York :
Elsevier,
1995.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover
- Contents
- Preface
- Contributors
- Chapter 1. Interfacial Characterization of Food Systems
- Chapter 2. Application of State-of-the-Art Fluorescence and Interferometric Techniques to Study Coalescence in Food Dispersions
- Chapter 3. Methods for Characterization of Structure in Whippable Dairy-based Emulsions
- Chapter 4. Ultrasonic Characterization of Foods
- Chapter 5. Recent Advances in Characterization of foods using Nuclear Magnetic Resonance (NMR)
- Chapter 6. Determination of Droplet Size Distributions in Emulsions by Pulsed Field Gradient NMR
- Chapter 7. The Application of EPR Spectroscopy to the Detection of Irradiated Food
- Chapter 8. Progress in Application of NIR and FT-IR in Food Characterization
- Chapter 9. Developments in the Application of Small-Angle Neutron Scattering to Food Systems
- Chapter 10. Advances in Dielectric Measurement of Foods
- Chapter 11. Recent Developments in the Microstructural Characterization of Foods
- Chapter 12. Some Recent Advances in Food Rheology
- Chapter 13. The Use of Mastication Analysis to Examine the Dynamics of Oral Breakdown of Food Contributing to Perceived Texture
- Chapter 14. Biosensors in Food Analysis
- Chapter 15. Developments in Characterization of Foods Using Antibodies
- Chapter 16. Taste Sensor
- Chapter 17. New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors
- Index
- Last Page.