Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control

chapter 1|38 pages

Rapid Methods and Automation for Food Microbiology

ByDaniel Y. C. Fung

chapter 2|28 pages

Ion chromatography for the food industry

ByMaurice R. Marshall, Ronald H. Schmidt, Bridget L. Walker

chapter 3|15 pages

Gas Chromatography and Mass Spectrometry in Quality Control and Research

ByGary A. Reineccius

chapter 4|33 pages

pH and Ion-Selective Electrodes

ByJohn Comer

chapter 5|38 pages

Modern Methods of Analyzing Mycotoxins in Foods

ByWilliam G. Ikins

chapter 6|12 pages

Metal Detection Systems

ByAlfred K. Frei

chapter 7|21 pages

Machine Vision for Quality Control in the Food Industry

ByN. Ronnie Sarkar

chapter 8|21 pages

Color Measurement and Interpretation

ByFrederick J. Francis

chapter 9|19 pages

Viscosity Measurements of Foods

ByMalcolm C. Bourne, M. A. Rao

chapter 10|19 pages

An Introduction to Laboratory Robotics

ByW. Jeffrey Hurst