By Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira
This booklet stories equipment of study and detection within the sector of foodstuff technology and expertise. each one bankruptcy bargains with determination/quantification analyses of caliber parameters in meals, overlaying issues similar to lipids, colour, texture, and rheological homes in numerous foodstuff items. The publication specializes in the commonest tools of study, featuring methodologies for particular paintings stipulations. It offers a reference for foodstuff engineers and researchers operating within the region of foodstuff technology and know-how in addition to undergraduate and postgraduate students.
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This ebook studies tools of study and detection within the quarter of meals technological know-how and expertise. every one bankruptcy bargains with determination/quantification analyses of caliber parameters in nutrition, overlaying issues akin to lipids, colour, texture, and rheological houses in numerous foodstuff items. The booklet makes a speciality of the commonest tools of study, featuring methodologies for particular paintings stipulations.
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Extra info for Methods in Food Analysis
Puncture and penetration tests are commonly used in the testing of fresh fruit and vegetables, cheese, confectionery and the spreadability of butter and margarine. Penetration tests, such as the Bloom test, have also been used extensively for testing the rigidity of gels. 11 Texture Profile Analysis (TPA) Texture profile analysis is also known as the two bite test. A number of product characteristics may be quantified and standard methods have been established to evaluate parameters such as adhesiveness, cohesiveness and springiness of food products.
Mb concentration and redox forms in meat, may be measured by several methods including reflectance, visual evaluation, instrumental color measurements, and computer vision analysis. In this chapter, muscle pigment and Mb chemistry will be explored with the current and advanced methods to measure color of muscle foods. 1). The color of meat is governed by the concentration of Mb with a minor contribution by Hb and the cytochromes. Most of the muscle Hb, the blood pigment, is removed during exsanguination at slaughter, but not completely.
Frictional factors and rheological properties of orange juice. Journal of Food Engineering. 40: 101–106. P. N. 1970. Theory of Elasticity, 3rd edn. A. G. 1975. The Physics of Rubber Elasticity. Oxford University Press, Oxford. N. 1943. Breakdown of thixotropic structure as a function of time. Journal of Applied Physics. 14: 343–350. H. and Chambon, F. 1986. Analysis of a crosslinked polymer at the gel point. Journal of Rheology. 30: 367–382. Yu, C. and Gunasekaran, S. 2001. Correlation of dynamic and steady flow viscosities of food materials.
Methods in Food Analysis by Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira