Methods in food science and technology. Part 1

Abstract

We would like to present to you a monograph entitled "Methods in food science and technology -part 1", which we hope will be warmly accepted and continued. Our intention was to gather in one place descriptions of modern methods used in science related to food and human nutrition. Although the monograph is written in English, it has been prepared in such a way that it can be used in the didactic process by teachers and their students and doctoral students. Each chapter is a separate whole, i.e. it is devoted to a different method or group of methods or techniques for food analysis, both in terms of its chemical composition, physical properties, sensory qualities, as well as its quality, stability and safety. The aim of the monograph is to present terminology and specialist vocabulary in an accessible way for a reader who is not a specialist in a given discipline. Importantly, individual chapters have been reviewed by at least two experts. We wish you pleasant reading and fruitful use of the monograph.