Analytical Methods for Food and Dairy PowderseBook - 2012
This book provides an overview of the existing, adapted or newtechniques used to analyse safety and quality in modern food anddairy powders. Based on original research by the authors, the bookuses 25 commercial dairy and non-dairy powders to illustrate arange of biochemical and physical methods used to evaluate andcharacterise powdered food products. Written from a practicalperspective, each chapter focuses on a particular analyticaltechnique, outlining the purpose, definition and principle of thatmethod. The authors guide the reader through all of the instrumentsneeded, the safety measures required, and the correct procedures tofollow to ensure successful analysis. Instructions on accuratemeasurement and expression of results are included, and eachchapter is richly illustrated with original data and workedexamples.
Analytical Methods for Food and Dairy Powders is a uniquestep-by-step handbook, which will be required reading for anyoneinvolved in the development and manufacture of powdered foodproducts. Food and dairy scientists based in industry will find itessential for new product development and improved quality control,while researchers in the laboratory will especially value the newtechniques it comprises.