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S. Suzanne Nielsen
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Food Analysis: Fourth Edition Paperback – 27 May 2012

by S. Suzanne Nielsen (Editor)
4.5 out of 5 stars 28 ratings
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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

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  1. Part of series
    Food Science Text
  2. Print length
    616 pages
  3. Language
    English
  4. Publication date
    27 May 2012
  5. Dimensions
    21 x 3.53 x 27.9 cm
  6. ISBN-10
    1461425891
  7. ISBN-13
    978-1461425892
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Nielsen's Food Analysis
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"[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry."
(Food Technology)

Product details

  • Publisher ‏ : ‎ Springer; Fourth Edition 2010 (27 May 2012)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 616 pages
  • ISBN-10 ‏ : ‎ 1461425891
  • ISBN-13 ‏ : ‎ 978-1461425892
  • Dimensions ‏ : ‎ 21 x 3.53 x 27.9 cm
  • Customer Reviews:
    4.5 out of 5 stars 28 ratings

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S. Suzanne Nielsen

S. Suzanne Nielsen

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4.5 out of 5 stars
28 global ratings

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  • Lauren
    5.0 out of 5 stars BRILLIANT
    Reviewed in the United Kingdom on 20 November 2019
    Verified Purchase
    Great book for my nutrition degree, came in immaculate condition although it took a while to get here. Would definitely recommend this book for any nutrition student
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  • Blair
    5.0 out of 5 stars Great book for food science & food industry folks
    Reviewed in the United States on 12 August 2013
    Verified Purchase
    This book serve as a technical manual for many different forms of food analysis. It is not a beginner/introduction book. This book has many applications in the food industry for small companies with some capital looking to start their own food quality labs. As a food science major I found that this book is not overly technical to a point where I couldn't understand the content. It contains many basic protocols for food analysis (protein content, fat extraction, caloric content, etc.) From the student perspective, my professor lectured from incomplete power point slides and this book provided me with information that allowed me to fill in the blanks. This is a book I'm adding to my food science collection as a reference book. I also earned an A in my Food Analysis class so I would recommend this book to anyone who intends on working in the lab in the food industry or for the government.
    Report
  • L. Saenz
    4.0 out of 5 stars Four Stars
    Reviewed in the United States on 14 November 2016
    Verified Purchase
    ok
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  • Kat
    4.0 out of 5 stars Four Stars
    Reviewed in Canada on 30 January 2015
    Verified Purchase
    Needed for class
    Report
  • Amazon Customer
    5.0 out of 5 stars A Must
    Reviewed in the United States on 11 October 2016
    Verified Purchase
    This is the book, if you are taking Food Analysis class, especially in Food Science Purdue, you have to at least rent this book. Dr. Nielsen teach the class and she write the book, reading this just like listen to her in class!
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