Chemical analysis of food: Classical methods (Book)

Chemical analysis of food: Classical methods (Book). The text is structured in 10 chapters. In the first 7, the general theoretical elements of quantitative chemical analysis are integrated with a focus on food analysis. At the end of each of these chapters, an independent work is oriented. In Chapter 9. It is oriented how to solve teaching tasks. The importance of independent work is stressed, since it is precisely immediately after studying content that one is in better conditions to exercise the concepts studied.

Introduction

Chemical analysis of food is a subject of great interest and utility during quality control processes in the Food Industry and in scientific research for the evaluation of the nutritional value of food and the development of new products. Foods are not static compounds, but dynamic and consequently the food sciences must study their composition and the effects that its components cause in the course of the different processes to which they are subject.

The present book emerged as a pressing need for the subject Chemical Analysis of Food I, with a view to improving the quality of learning for students in the specialty of Food Sciences. However, this book can also be useful to students, technicians and professionals from other related fields. The characterization of foods comes from the results of the various tests that can be submitted to them using different evaluation methods.

Only the articulated and consistent application of physical-chemical, microbiological and sensory methods can offer objective evidence of the integral quality of a food.

Content

The text is structured in 10 chapters. In the first 7, the general theoretical elements of quantitative chemical analysis are integrated with a focus on food analysis , broken down as follows:

  • Chapter 1. Introduction to chemical analysis of food.
  • Chapter 2. Introduction to volumetric analysis.
  • Chapter 3. Neutralization volumetry.
  • Chapter 4. Volumetry of precipitation .
  • Chapter 5. Volumetry of oxidation reduction .
  • Chapter 6. Complex formation volumetry .
  • Chapter 7. Gravimetric analysis.
  • Chapter 8. Experimental applications of classical methods in food analysis.
  • Chapter 9. Exercises and problems.
  • Chapter 10. Applications of chemical methods of food analysis in scientific research

 

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