MARC Record from marc_nuls

LEADER: 03125cam 2200373 i 4500
001 9925189207401661
005 20150213070700.6
008 131127s2014 flua b 001 0 eng
010 $a 2013047504
020 $a9781482231953 (hardback : acid-free paper)
020 $a1482231956 (hardback : acid-free paper)
035 $a99962526782
035 $a(OCoLC)858355772
035 $a(OCoLC)ocn858355772
040 $aDNLM/DLC$beng$erda$cDLC$dYDX$dBTCTA$dNLM$dYDXCP$dCRCPR$dOCLCF
042 $apcc
050 00 $aRA601$b.M48 2014
082 00 $a363.19/26$223
245 00 $aMethods in food analysis /$ceditors, Rui M.S. Cruz, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal, Igor Khmelinskii, CIQA and Department of Chemistry and Pharmacy, FCT, University of Algarve, Portugal, Margarida C. Vieira, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal.
264 1 $aBoca Raton, FL :$bCRC Press, Taylor & Francis Group,$c[2014]
300 $ax, 240 pages ;$billustrations (some color) ;$c24 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $a"A Science Publishers book."
504 $aIncludes bibliographical references and index.
505 0 $a1. 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 / Purificacio n Garci a-Segovia, Ma Jesu s Paga n Moreno and Javier Marti nez-Monzo -- 5. Pigments in fruit and vegetables / Sara M. Oliveira, Cristina L.M. Silva and Teresa R.S. Branda o -- 6. Lipids in meat and seafood / Rui Pedrosa, Carla Tecela o and Maria M. Gil -- 7. Vibrational and electronic spectroscopy and chemometrics in analysis of edible oils / Ewa Sikorska, Igor Khmelinskii and Marek Sikorski.
520 $a"The book reviews methods of analysis and detection in the area of food science and technology. There are seven chapters, each dealing with the determination/quantification analyses of quality parameters in food which cover topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies with specific work conditions. It will serve as a source of reference for universities, food engineers and researchers from R&D laboratories working in the area of food science and technology. Students at undergraduate and postgraduate levels in food science and technology will also benefit from the book"--$cProvided by publisher.
650 0 $aFood$xSafety measures.
700 1 $aCruz, Rui M. S.,$eeditor of compilation.
700 1 $aKhmelinskii, Igor,$eeditor of compilation.
700 1 $aVieira, Maria Margarida Cortez,$eeditor of compilation.
947 $hCIRCSTACKS$r31786102991210
980 $a99962526782