Food instrument analysis technology

Author: Dai Jun
Publisher:
Publish Date: 2006-08-01
Features: This book is one of the series "Modern Food Industry Technology." It is divided into six chapters, introducing several commonly used and important instrumental analysis methods in food analysis, namely gas chromatography, high-performance liquid chromatography, spectroscopic analysis techniques, thermal analysis, and food rheology measurement. Based on summarizing and summarizing the principles and developments of each analytical method, it lists a large number of representative and practical application examples to provide readers with a way of thinking. At the same time, the authors' rich practical experience is extracted and explained in detail for important front-end operations in instrumental analysis—sample preparation, as well as precautions in various operations. This book can be used as a reference for technical personnel in food and agricultural product testing, analysis, and monitoring departments, as well as for technical personnel engaged in the development of new food products. It can also be used as a reference for college and university teachers and students majoring in food, biology, and agriculture.