Current Protocols in Food Analytical Chemistry
Online ISBN: 9780471142911
About this Book
This Current Protocols title is no longer updated.
Whether you're embarking on a new career or you're an experienced researcher branching into a new area of investigation, you can rely on Current Protocols in Food Analytical Chemistry for expert, reliable and up-to-date methods.With an emphasis on food components, you'll find entire chapters devoted to water, proteins, enzymes, lipids, carbohydrates, colors and flavors. Each protocol includes detailed step-by-step annotated instructions as well as comprehensive lists of required materials, critical parameters, complete recipes, allotted time, and safety considerations. Accompanying troubleshooting tips and pointers from the author, an expert in that methodology, will virtually assure your success. All protocols, ranging from fundamental to cutting edge, are contributed by top researchers in their respective fields representing leading food science institutions and food analytical laboratories from around the world.
Ronald E. Wrolstad (Editor-in-Chief; Oregon State University), Terry E. Acree (Cornell University), Eric A. Decker (University of Massachusetts), Michael H. Penner (Oregon State University), David S. Reid (University of California at Davis), Steven J. Schwartz (The Ohio State University), Charles F. Shoemaker (University of California at Davis), Denise M. Smith (University of Idaho), and Peter Sporns (University of Alberta)
Series Editor: Virginia Chanda; email@example.com
While the authors, editors, and publisher believe that the specification and usage of reagents, equipment, and devices, as set forth in this book, are in accord with current recommendations and practice at the time of publication, they accept no legal responsibility for any errors or omissions, and make no warranty, express or implied, with respect to material contained herein. In view of ongoing research, equipment modifications, changes in governmental regulations, and the constant flow of information relating to the use of experimental reagents, equipment, and devices, the reader is urged to review and evaluate the information provided in the package insert or instructions for each chemical, piece of equipment, reagent, or device for, among other things, any changes in the instructions or indication of usage and for added warnings and precautions. This is particularly important in regard to new or infrequently employed chemicals or experimental reagents. Moreover, the information presented herein is not a substitute for professional judgment, especially as concerns any applications in a clinical setting or the interpretation of results thereby obtained.