Food Analysis: Second Edition

Author: Yang Yanjun
Publisher:
Publish Date: 2002-07-01
Features: The purpose of this book, as stated in the preface of the previous edition, is to help undergraduate students in food science learn relevant food analysis techniques in a timely manner. The usage of the previous edition has convinced us that this book is immensely helpful to those working in the food industry involved in food analysis or related fields. Most of the authors of this edition participated in the writing of the previous edition. During the revision of the second edition, the authors made every effort to incorporate new information and technologies to enrich the content while removing outdated material, which enhances the practicality and readability of the book. The main change in the second edition is the addition of content on the analysis of food physical properties. The book believes that physical properties, chemical composition, and characteristics are all very important for food quality. Many chapters do not present the chemical and physical properties of food as detailed reference materials but are used to explain related issues or analytical techniques. Course instructors may wish to provide more in-depth coverage in certain aspects. All chapters focus on introducing the principles and application techniques of analytical methods. The analytical methods provided in the book are merely illustrative examples used to help explain the principles of the methods rather than providing detailed guidance on a specific analytical method. In the previous edition, each chapter includes summaries and exercises. Even chapters that were already present in the previous edition have been enriched with new information and technologies in the second edition.