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Most popular at the top

  • Chromatographic Analysis of the Environment, Third Editionby Leo M.L. Nollet

    CRC Press 2005; US$ 325.00

    Chromatographic Analysis of the Environment, Third Edition is a detailed handbook on different chromatographic analysis techniques and chromatographic data for compounds found in air, water, soil, and sludge. Taking on a new perspective from previous editions, this third edition discusses the parameters of each environmental compartment in a consistent... more...

  • Radionuclide Concentrations in Food and the Environmentby Michael Poschl; Leo M.L. Nollet

    CRC Press 2006; US$ 243.00

    As radiological residue, both naturally occurring and technologically driven, works its way through the ecosystem, we see its negative effects on the human population. Radionuclide Concentrations in Food and the Environment addresses the key issues concerning the relationship between natural and manmade sources of environmental radioactivity, their... more...

  • Food Analysis by HPLC, Third Editionby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2012; US$ 262.00

    For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques?with particular attention given to miniaturization, automatization, and green chemistry.... more...

  • Safety Analysis of Foods of Animal Originby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2010; US$ 220.00

    We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled... more...

  • Handbook of Analysis of Edible Animal By-Productsby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2011; US$ 209.95

    Considered high-priced delicacies or waste material to be tossed away, the use and value of offal?edible and inedible animal by-products?depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including... more...

  • Handbook of Analysis of Active Compounds in Functional Foodsby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2012; US$ 209.95

    Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients... more...

  • Advanced Technologies For Meat Processingby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2006; US$ 231.00

    In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra... more...

  • Handbook of Muscle Foods Analysisby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2008; US$ 243.00

    In today?s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for... more...

  • Handbook of Processed Meats and Poultry Analysisby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2008; US$ 243.00

    Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American... more...

  • Sensory Analysis of Foods of Animal Originby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2010; US$ 188.95

    When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture... more...