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- W2938767080 abstract "Abstract Consumers have increased their desire for foods with sensory and healthy qualities, and which are intrinsically safe. In view of this, food chemical properties are being constantly evaluated to ensure the quality of raw materials, processes, and products intended for human consumption. Several classic methods are described for this purpose. This chapter provides a summary of methodologies used for the analysis of the main food chemical properties, such as pH, titratable acidity, sweetness, saltiness, water activity, antioxidant capacity, fat characterization, and enzyme activity. Principles and procedures, as well as the advantages and limitations of each classic method, are explained." @default.
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- W2938767080 date "2019-01-01" @default.
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- W2938767080 title "Mature chemical analysis methods for food chemical properties evaluation" @default.
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- W2938767080 doi "https://doi.org/10.1016/b978-0-12-814217-2.00005-6" @default.
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