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New techniques in the analysis of foods /

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This book encompasses the latest methods in food analysis, including newly developed techniques, such as MALDI-MS, and newly developed applications of established techniques that are not normally used for food, such as electrorheology. There are also overviews of the latest methods in certain areas,...

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Bibliographic Details
Corporate Authors: SpringerLink (Online service), American Chemical Society Symposium on New Techniques in the Analysis of Foods
Other Authors: Tunick, Michael (Editor), Palumbo, Samuel A. (Editor), Fratamico, Pina M. (Editor)
Format: Conference Proceeding eBook
Language:English
Published: New York : Springer Science+Business Media, [1998]
Subjects:
Food > Analysis > Congresses.
Food > Analysis.
Electronic books.
Conference proceedings.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • 1. Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese / Michael H. Tunick, Peter H. Cooke and Edyth L. Malin / [and others]
  • 2. Confocal Microscopy of Bread / Yael Vodovotz and Pavinee Chinachoti
  • 3. Dimensional Analysis of the Electrorheological Behavior of Milk Chocolate / Christopher R. Daubert and James F. Steffe
  • 4. Extracting Useful Information from Irregular and Irreproducible Mechanical and Other Signatures / Micha Peleg
  • 5. DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods / Louise Slade, Harry Levine and Martha Wang / [et al.]
  • 6. Phase Transitions of Soy Globulins and the Development of State Diagrams / Alfredo Morales and Jozef L. Kokini.