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Handbook of Food Chemistry

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Cover of 'Handbook of Food Chemistry'

Table of Contents

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    Book Overview
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    Chapter 1 Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
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    Chapter 2 Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Freezing
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    Chapter 3 Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Drying
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    Chapter 5 Pressure Effects on the Rate of Chemical Reactions Under the High Pressure and High Temperature Conditions Used in Pressure-Assisted Thermal Processing
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    Chapter 6 Chemical Composition of Meat and Meat Products
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    Chapter 7 Model Fungal Systems for Investigating Food Plant Mycotoxins
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    Chapter 8 Natural Food Toxins of Bacterial Origin
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    Chapter 9 Plant-Associated Natural Food Toxins
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    Chapter 10 Agricultural Chemical Pollutants
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    Chapter 11 Contamination from Industrial Toxicants
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    Chapter 12 Chemical Composition of Fish and Fishery Products
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    Chapter 13 Bioactive Substances of Plant Origin
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    Chapter 14 Bioactive Substances of Animal Origin
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    Chapter 15 Bioactive Substances of Microbial Origin
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    Chapter 16 Synthetic Bioactive Substances
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    Chapter 17 Chemical Composition of Vegetables and Their Products
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    Chapter 18 Instrumental Food Analysis
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    Chapter 19 Classical Wet Chemistry Methods
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    Chapter 22 Chemical Composition of Bakery Products
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    Chapter 23 Chemical Composition of Organic Food Products
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    Chapter 24 Chemical Composition of Food Products from Genetically Modified Organisms
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    Chapter 25 An Introduction to Food Nanotechnology
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    Chapter 26 Applications of Nanotechnology in Developing Biosensors for Food Safety
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    Chapter 27 Advances of Nanomaterials for Food Processing
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    Chapter 28 Chemical Composition of Eggs and Egg Products
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    Chapter 29 Chemical Composition of Beverages and Drinks
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    Chapter 30 Chemical Composition of Sugar and Confectionery Products
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    Chapter 31 Chemical Composition of Milk and Milk Products
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    Chapter 32 Chemical Composition of Fat and Oil Products
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    Chapter 33 Chemical Composition of Cereals and Their Products
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    Chapter 34 Overview of Food Chemistry
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    Chapter 35 General Properties of Major Food Components
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    Chapter 37 Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids
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    Chapter 38 Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers
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    Chapter 39 Sampling and Sample Preparation
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    Chapter 40 General Properties of Minor Food Components
Attention for Chapter 18: Instrumental Food Analysis
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Citations

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Readers on

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8 Mendeley
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1 CiteULike
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Chapter title
Instrumental Food Analysis
Chapter number 18
Book title
Handbook of Food Chemistry
Published by
Springer Berlin Heidelberg, January 2015
DOI 10.1007/978-3-642-36605-5_18
Book ISBNs
978-3-64-236604-8, 978-3-64-236605-5
Authors

Semih Otles, Vasfiye Hazal Ozyurt

Editors

Peter Chi Keung Cheung, Bhavbhuti M. Mehta

Mendeley readers

The data shown below were compiled from readership statistics for 8 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 8 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 2 25%
Student > Ph. D. Student 1 13%
Professor 1 13%
Student > Master 1 13%
Professor > Associate Professor 1 13%
Other 0 0%
Unknown 2 25%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 50%
Chemistry 1 13%
Engineering 1 13%
Unknown 2 25%