We often check the labels on packages or cans looking for additives or nutritional values, but do we really understand what we are looking at? If everyone is like me, we trust the numbers and assume the FDA (or Canadian regulations) governs this information. This is probably so, but in order to fully understand the analysis we must delve into the scientific components such as presented in Methods of Analysis of Food Components and Additives, Second Edition.
This reference book is a compilation of studies by leading scientists offering techniques of food analysis using modern instruments, assessments, and methods. Each chapter includes a summary of the findings and references.
Methods of Analysis of Food Components and Additives, Second Edition. is science-based, written in scientific language, to target the technological aspects of accurate assessments for components and additives for use by students, or those in related professional services. Students of Food Science would relish this book.
(Reviewed by Irene Watson for Reader Views.)