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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #248028
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: 11/30/2009
Publication Date: 11/16/2011
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.

Interpretive Summary: n/a

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.