Part 1. Introductory Chapters.- Laboratory Standard Operating Procedures.- Reagents and Buffers.- Dilution and Concentration Calculations.- Statistics for Food Analysis.- Part 2. Laboratory Exercises.- Nutritional Labeling Using a Computer Program.- Accuracy and Precision Assessment.- Preparation of Solutions and Buffers.- High-Performance Liquid Chromatography.- Gas Chromatography.- Mass Spectometry with High Performance Liquid Chromatography.- Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopy Analysis.- Mid-Infrared Spectroscopy Analysis.- Moisture Content Determination.- Ash Content Determination.- Fat Content Determination.- Protein Nitrogen Determination.- Total Carbohydrate by Phenol-Sulfuric Acid Method.- Vitamin C Determination by Indophenol Method.- Water Hardness Testing by Complexometric Determination of Calcium.- Phosphorus Determination by Murphy-Riley Method.- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips.- Standard Solutions and Titratable Acidity.- Fat Characterization.- Proteins: Extraction, Quantitation, and Electrophoresis.- Glucose Determination by Enzyme Analysis.- Gliadin Detection by Immunoassay.- Rheological Measurements of Food Products.- Color Measurements of a Solid and Calculations of Color Specifications from Spectral.- Extraneous Matter Examination.- Food Forensics.- Part 3. Answers to Practice Problems.- Answers to Practice Problems in Chap. 2, Reagents and Buffers.- Answers to Practice Problems in Chap. 3, Dilutions and Concentrations.- Answers to Practice Problems in Chap. 4, Statistics for Food Analysis.
