Nuclear Magnetic Resonance Spectroscopy in Food Analysis

Addresses the major areas of instrumentation of food analysis as well as instruments for sample processing of foods and for food analysis. Presents novel analysis instruments such as microwave-assisted process and nuclear magnetic resonance spectroscopy. Covers food analysis instruments based on chromatography, mass spectroscopy, and hyphenated techniques. Includes a color insert, more than 200 black and white illustrations, more than 40 tables, and 100 equations. Provides information on instruments to analyze food components and additives in lab studies. The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions form leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments.