250 Pages 5 Color & 27 B/W Illustrations
    by CRC Press

    This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students.

    Preface 1. Textural and Rheological Properties of Fruit and Vegetables 1.1 Introduction 1.2 Concepts of Stress and Strain 1.3 Rheology 1.4 Texture of Solids 1.5 Steady State Rheology1.6 Viscoelasticity 1.7 Rheometery 1.8 Rheology of Fruit and Vegetable Products 1.9 Rheology, Texture and Product Quality 1.10 Conclusion 2. Pigments and Color of Muscle Foods 2.1 Introduction 2.2 Pigments Concentration in Muscles 2.3 Myoglobin Chemistry 2.4 Measurement of Pigments and Meat Color 2.5 Conclusion 3. Methodologies to Analyze and Quantify Lipids in Fruit and Vegetable Matrices 3.1 Introduction 3.2 Methods for Vegetable Oil Extraction 3.3 Thin-layer Chromatography 3.4 Gas Chromatography in Lipid Analysis 3.5 High Performance Liquid Chromatography (HPLC) in Lipid Analysis 3.6 Mass Spectrometric Based Methods for Vegetable Oil Analysis 3.7 Raman Spectroscopy for Vegetable Lipid Analysis 3.8 Nuclear Magnetic Resonance (NMR) 3.9 Capillary Electrophoresis 3.10 Conclusion 4. Texture in Meat and Fish Products 4.1 Introduction 4.2 Measuring Texture: The Basis of Test Methods 4.3 Guidelines for Measuring Meat and Fish Texture 4.4 Conclusion 5. Pigments in Fruit and Vegetables 5.1 Introduction 5.2 Pigments Extraction 5.3 Methodologies for Pigments Assessment 5.4 Conclusion 6. Lipids in Meat and Seafood 6.1 Introduction 6.2 Lipid Extraction Methods 6.3 Analysis of Lipid Extracts from Fish and Meat Samples 6.4 Conclusion 7. Vibrational and Electronic Spectroscopy and Chemometrics in Analysis of Edible Oils 7.1 Introduction 7.2 Spectral Characteristics of Edible Oils 7.3 Chemometric Analysis of Spectra of Edible Oils 7.4 Application of Spectroscopy and Chemometrics in the Analysis of Edible Oils 7.5 Conclusion


    Rui M.S. Cruz CIQA and Department of Food Engineering ISE. Igor Khmelinskii CIQA and Department of Chemistry and Pharmacy FCT. Margarida C. Vieira CIQA and Department of Food Engineering ISE, all University of Algarve, Portugal.

    "In general, the book represents a good overview of the existing state of the art in the methods of analysis of the concerned foods. Although it is not an encyclopaedia, it will be valuable for university students at the undergraduate and postgraduate levels in food science and technology as an ideal reference source."
    —Martin Polovka, VUP Food Research Institute, Bratislava, in Journal of Food and Nutrition Research