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Beskrivelse
This book titled, 'Food Analysis' provides readers with an introduction to food studies and analysis. Attempts have been made to focus on food science, safety, preservation and food engineering. The book focuses on nutraceutical, dietary supplement, essential nutrient, multivitamin and food rheology; and molecular gastronomy, foodpairing, flavour, food reaction, biotechnology and microbiology. Other major aspects of food analysis are also discussed with focus on food moisture analysis, sampling, food allergy, contamination and nutrition analysis; and importance of organic food and organic farming. This book contains following chapters: Introduction to Food Studies and Analysis; Introduction to Food Science, Safety, Preservation and Food Engineering; Focus on Nutraceutical, Dietary Supplement, Essential Nutrient, Multivitamin and Food Rheology; Focus on Molecular Gastronomy, Foodpairing, Flavour, Food Reaction, Biotechnology and Microbiology; Focus on Food Moisture Analysis, Sampling, Food Allergy, Contamination and Nutrition Analysis; Organic Food and Organic Farming and Bibliography etc.