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Instrumental Analysis of Food V2: Recent Progress
Author(s): George Charalambous (Author, Editor), George Inglett (Author)
- Publisher: Academic Press
- Publication Date: 2 Dec. 2012
- Language: English
- Print length: 539 pages
- ISBN-10: B01DRWXYVY
- ISBN-13: 9780323146050
Book Description
Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled water by autotitralizer; application of direct mass spectrometry for rapid analysis of organics in water beverages; and water sorption of coffee solubles by inverse gas chromatography. The flavor characteristics of the components of orange blossom Citrus aurantium; microstructure of protein gels in relation to their rheological properties; and glass capillary gas chromatography in the wine and spirit industry are also deliberated. This text likewise covers the analysis of the flavors in aged sake; determination of volatile phenols in rum and brandy by GC and LC; and capillary-chromatographic investigations on various grape varieties. This publication is beneficial to food technologists and specialists interested in analyzing of beverages.
