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.
"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