Food Analysis and Testing

Author: Gao Xiangyang
Publisher:
Publishing Date: 2006-10-01
Features: This book is divided into sixteen chapters, introducing the basic knowledge of food analysis, errors and data processing in food analysis, sensory testing and evaluation methods for food, physical testing methods for food, and the determination of moisture, ash, acidity, lipids, carbohydrates, proteins and amino acids, vitamins, food additives, and certain limited elements in food. To enhance the detection of food safety, the book also introduces food adulteration analysis, rapid testing for genetically modified foods, and the determination of pesticide, veterinary drug, and mycotoxin residues. Each chapter of the book is accompanied by review questions and exercises, and practical appendices are provided at the end. During the writing process, each chapter focuses on experimental techniques and applications, adhering to the new standard methods issued by the state as the main framework. Special attention is paid to the systematicity, scientificity, advancedness, novelty, and practicality of the content, and all explanations are strictly conducted in accordance with legal metrological units and symbols. This book can serve as a textbook for food analysis and food physical testing courses in universities and colleges, focusing on food science and engineering, food quality and safety, food nutrition and inspection education, and commodity inspection, among other related fields. It can also be used as a reference or training manual for technical personnel in food quality supervision, food hygiene inspection, food product development, and food enterprises. The book introduces the basic knowledge of food analysis, errors and data processing in food analysis, sensory testing and evaluation methods for food, physical testing methods for food, and the determination of moisture, acidity, lipids, carbohydrates, proteins, and vitamins, among other content.