Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.
* Provides detailed reports on experimental procedures
* Includes sections on background theory and troubleshooting
* Emphasizes effective, state-of-the art methodology, written by recognized experts in the field
* Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Ronald E. Wrolstad's profile page

Terry E. Acree's profile page

Eric A. Decker's profile page

Michael H. Penner's profile page

David S. Reid's profile page

Steven J. Schwartz's profile page

Charles F. Shoemaker's profile page

Denise M. Smith's profile page

Peter Sporns' profile page

Ronald E. Wrolstad, PhD, is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University.

Eric A. Decker, PbD, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley.

Steven J. Schwartz, PhD, is a Professor in the Department of Food Science & Technology at The Ohio State University.

Peter Sporns, PhD, is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.

"This volume is a valuable source of detailed analytical methods for food science…" (E-STREAMS, May 2005)

“...recommendable to everyone in need of a compendium explaining in detail the “how-to” for a… food-analysis laboratory.” (Analytical and Bioanalytical Chemistry, February 2007)