{"product_id":"handbook-of-food-analytical-chemistry-volume-2-pigments-colorants-flavors-texture-and-bioactive-food-components-hardback-9780471718178","title":"Handbook of Food Analytical Chemistry, Volume 2; Pigments, Colorants, Flavors, Texture, and Bioactive Food Components (Hardback) 9780471718178","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eHandbook of Food Analytical Chemistry, Volume 2\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003ePigments, Colorants, Flavors, Texture, and Bioactive Food Components\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eRonald E. Wrolstad (Edited by), RE Wrolstad (Author), Terry E. Acree (Edited by), Eric A. Decker (Edited by), Michael H. Penner (Edited by), David S. Reid (Edited by), Steven J. Schwartz (Edited by), Charles F. Shoemaker (Edited by), Denise M. Smith (Edited by), Peter Sporns (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471718178, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 20 December 2004\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e624 pages\u003cbr\u003e27.4 x 21.1 x 3.8 cm, 1.58 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eEmphasizing effective, state-of-the art methodology and written by recognized experts in the field, the \u003ci\u003eHandbook of Food Analytical Chemistry\u003c\/i\u003e is an indispensable reference for food scientists and technologists to enable successful analysis.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides detailed reports on experimental procedures\u003c\/li\u003e \u003cli\u003eIncludes sections on background theory and troubleshooting\u003c\/li\u003e \u003cli\u003eEmphasizes effective, state-of-the art methodology, written by recognized experts in the field\u003c\/li\u003e \u003cli\u003eIncludes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results\u003c\/li\u003e \u003c\/ul\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cb\u003eVOLUME 2.\u003c\/b\u003e  \u003cp\u003ePreface.\u003c\/p\u003e \u003cp\u003eForeword to Current Protocols in Food Analytical Chemistry.\u003c\/p\u003e \u003cp\u003eContributors.\u003c\/p\u003e \u003cp\u003eF: PIGMENTS AND COLORANTS.\u003c\/p\u003e \u003cp\u003eF1. Anthocyanins.\u003c\/p\u003e \u003cp\u003eF2. Carotenoids.\u003c\/p\u003e \u003cp\u003eF3. Miscellaneous Colorants.\u003c\/p\u003e \u003cp\u003eF4. Chlorophylls.\u003c\/p\u003e \u003cp\u003eF5. Strategies for Measurement of Colors and Pigments.\u003c\/p\u003e \u003cp\u003eG: FLAVORS.\u003c\/p\u003e \u003cp\u003eG1. Smell Chemicals.\u003c\/p\u003e \u003cp\u003eG2. Acid Tastants.\u003c\/p\u003e \u003cp\u003eH: TEXTURE\/RHEOLOGY.\u003c\/p\u003e \u003cp\u003eH1. Viscosity of Liquids, Solutions, and Fine Suspensions.\u003c\/p\u003e \u003cp\u003eH2. Compressive Measurement of Solids and Semi-Solids.\u003c\/p\u003e \u003cp\u003eH3. Viscoelasticity of Suspensions and Gels.\u003c\/p\u003e \u003cp\u003eI: Bioactive Food Components.\u003c\/p\u003e \u003cp\u003eI1. Polyphenolics.\u003c\/p\u003e \u003cp\u003eAPPENDICES AND INDEXES.\u003c\/p\u003e \u003cp\u003eA1. Abbreviations and Useful Data.\u003c\/p\u003e \u003cp\u003eA2. Laboratory Stock Solutions, Equipment, and Guidelines.\u003c\/p\u003e \u003cp\u003eA3. Commonly Used techniques\u003c\/p\u003e \u003cp\u003eSuppliers Appendix.\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Interscience","offers":[{"title":"Brand New","offer_id":52298042540312,"sku":"9780471718178","price":161.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471718178.jpg?v=1781732207","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/handbook-of-food-analytical-chemistry-volume-2-pigments-colorants-flavors-texture-and-bioactive-food-components-hardback-9780471718178","provider":"Freshly Printed Books","version":"1.0","type":"link"}