This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science. Chapters detail spectroscopic methods and non-spectroscopic methods used to assess the molecular interactions between food constituents. Written in the format of the Methods and Prools in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory prools and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Characterization of Molecular Interactions aims to give to the reader sufficient guidance into the different principles and methods.