Skip to content

Booksellers & Trade Customers: Sign up for online bulk buying at trade.atlanticbooks.com for wholesale discounts

Booksellers: Create Account on our B2B Portal for wholesale discounts

Handbook of Food Analysis - Two Volume Set

by Leo M.L. Nollet
Save 35% Save 35%
Current price ₹66,404.00
Original price ₹102,160.00
Original price ₹102,160.00
Original price ₹102,160.00
(-35%)
₹66,404.00
Current price ₹66,404.00

Imported Edition - Ships in 12-14 Days

Free Shipping in India on orders above Rs. 500

Request Bulk Quantity Quote
+91
Book cover type: Hardcover
  • ISBN13: 9781466556546
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Taylor & Francis
  • Publisher Imprint: CRC Press
  • Publication Date:
  • Pages: 1568
  • Original Price: GBP 800.0
  • Language: English
  • Edition: 3rd Ed.
  • Item Weight: 4083 grams
  • BISAC Subject(s): Chemistry / Analytic and Food Science / General

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in-depth look at how to determine the chemical composition of foodstuffs at the level required to safeguard consumer health, well-being, and safety.

See What's New in the Third Edition:

  • Discussions of analysis techniques of rheological, thermal, and flavor properties of food
  • Examination of methods and techniques in food analysis
  • Coverage amines, flavorings, and food traceability

Unparalleled in breadth and depth, the set delineates the physical and chemical properties of nutrients and other food components. It presents an exhaustive compilation of analytical methods and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques. It also assesses the relative advantage, accuracy, and reliability of each procedure.

Volume 1 covers Physical and Sensory Properties; Additives, Adulteration, and Traceability; and Nutritional Analysis while Volume 2 covers Residues and Other Food Components; as well as Methods, Techniques, and Instruments. Together the two volumes examine both parts of food analysis: analytical and quantitative testing of product composition and guaranteeing product quality and safety as productivity increases. These volumes give you the analytical foundation required to develop food products free from contaminants and toxins and the tools to control their safety.

Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium.

Trusted for over 49 years

Family Owned Company

Secure Payment

All Major Credit Cards/Debit Cards/UPI & More Accepted

New & Authentic Products

India's Largest Distributor

Need Support?

Whatsapp Us