Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: NEW AND IMPROVED PROCESSES FOR TEXTURIZING MILK COMPONENTS Title: Choosing techniques for analysis of food components and additives

Author
item Tunick, Michael

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: November 30, 2009
Publication Date: November 16, 2011
Citation: Tunick, M.H. 2011. Choosing techniques for analysis of food components and additives. In: Otles, S., editor. Methods of Analysis of Food Components and Additives. Second Edition. Boca Raton, FL: CRC Press-Taylor & Francis Group. p. 1-14.

Technical Abstract: This chapter compares the methods that can be used by scientists and food processors to determine various quality traits of food. The properties of food include mechanical, physical, physicochemical, and kinetic characteristics. Investigating these properties not only involves deciding on the most important attributes but also weighing the advantages and disadvantages of the available techniques. The types of samples and the kinds of results to be obtained both enter into the selection process.

Last Modified: 11/24/2014
Footer Content Back to Top of Page