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Food Analysis (Food Science Texts Series) 3rd Edition

3.9 out of 5 stars 12 customer reviews
ISBN-13: 978-0306474958
ISBN-10: 0306474956
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Editorial Reviews

Review

"[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry." (Food Technology)

About the Author

Piers Paul Read is best known for his book "Alive: The Story of the Andes Survivors", which documented the story of the 1972 crash of Uruguayan Air Force Flight 571 and was adapted into a film in 1993. He has won a number of prizes for his fiction, including the Hawthornden Prize, the Somerset Maugham Award and the James Tait Black Memorial Prize.
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Product Details

  • Series: Food Science Texts Series
  • Hardcover: 536 pages
  • Publisher: Springer; 3rd edition (July 2003)
  • Language: English
  • ISBN-10: 0306474956
  • ISBN-13: 978-0306474958
  • Product Dimensions: 8.2 x 1.4 x 10.8 inches
  • Shipping Weight: 3.9 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #2,068,284 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
The book handles all the techniques, principles and recommended applications regarding sampling, proximate analysis and special analysis for the main components in foods, carbohydrate, protein and fats. It also includes an excellent review on the biochemical and instrumental methods. I would recommend a second book regarding the special analysis for the food groups. I lecture on food analysis and found it to be an excellent support for my course.
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Format: Hardcover 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.
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Format: Hardcover
This book was a broad ranging book, covering all the basic techniques (and their variations) used in industry for the testing and analysis of food products. Each chapter is written by a different author, so there is some variety in the tone, style, length, and quality of writing throughout.

On the plus side, the book is very complete as an introduction to food analysis and could be used as a good reference for those times when you find yourself thinking "how do people test for ______ again?" There are numerous references and typically, the reader is referred to a few detailed sources if more information is desired. The book is fairly concise and doesn't dwell on any one topic too long, which allows for learning a lot of basic knowledge very quickly. It is designed for college students and basic grad school courses in food analysis. And for what it is designed for, it works well.

On the negative side, there are times where it feels like too much information is trying to be crammed into a few pages and the reader is left feeling overwhelmed. There are study questions at the end of each chapter which are often very basic and can be difficult to connect to the text. Additionally, the outline/subsections of each chapter can get to be too much (I think there are sections like 2.4.3.2.5.1) - a simpler format would have been appreciated.

Overall, I would recommend it as a reference for knowing which technique to use when, and as a teaching tool for broad based introductions to food analysis.
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Format: Hardcover
i found it a very good book to understand the basics of spectroscopy and chromatography in addition to other analysis procedures.
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By Keqin He on January 20, 2016
Format: Hardcover Verified Purchase
Textbook for a food science class. Price is cheaper compared to other textbooks (the expensive chemistry ones and biology ones...you know).
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Format: Hardcover
Some errors in calculations in Chapter 4, but otherwise a very good, thorough text on Food Analysis techniques and processes.
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