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<p><span style="margin: 0px; padding: 0px; color: rgb(33, 37, 41); font-family: system-ui, -apple-system, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; letter-spacing: 0.7px; text-align: justify;">Chapter authors are primarily university faculty members who are teaching or have taught a food analysis course and who are very familiar with the specific topic of the chapters by nature of their research programs.</span><span style="color: rgb(33, 37, 41); font-family: system-ui, -apple-system, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; letter-spacing: 0.7px; text-align: justify;">Each chapter has been reviewed by persons working in the food industry who are familiar with and utilize that technique. The book is not a laboratory manual but instead is designed to provide the lecture materials in an easy- to-follow outline format with a brief discussion for each section. It provides much of the information on techniques that students must possess before they are able to conduct those laboratory experiments that normally accompany a food analysis course. This book covers only the analysis of chemical properties of foods and not physical properties: It is not intended as a detailed reference but as a general introduction to the techniques used in food analysis. All topics include information on the basic principles procedures advantages limitations and applications of food analysis. All chapters have summaries and study questions and key words or phrases are identified.</span><br></p>
