This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, p

chapter 1|43 pages

Textural and Rheological Properties of Fruit and Vegetables

ByR.K. Vishwakarma, Rupesh S. Chavan, U.S. Shivhare and Santanu Basu

chapter 2|18 pages

Pigments and Color of Muscle Foods

ByJin-Yeon Jeong, Gap-Don Kim, Han-Sul Yang, Seon-Tea Joo

chapter 4|34 pages

Texture in Meat and Fish Products

ByPurifi cación García-Segovia, Mª Jesús Pagán Moreno

chapter 5|32 pages

Pigments in Fruit and Vegetables

BySara M. Oliveira, Cristina L.M. Silva and Teresa R.S. Brandão

chapter 6|59 pages

Lipids in Meat and Seafood

ByRui Pedrosa, Carla Tecelão, Maria M. Gil