Instrumentation and Instrumental Techniques. List of Contributors. Rheological methods in the characterisation of food biopolymers (R.K. Richardson, S. Kasapis). Destructive and non-destructive analytical methods in starch analysis. (Y.G. Moharram et al. ). Specific methods for the analysis of identity and purity of functional food polysaccharides (F.M. Goycoolea, I.S. Chronakis). Analytical near-infrared spectroscopy (D.L.B. Wetzel). Analysis of fatty acids (J.M. King, D.B. Min). Isolation of volatile flavor compounds from peanut butter using purge-and-trap techniques (T.D. Boylston, B.T. Vinyard). GC-MS (EI, PCI, NCI, SIM, ITMS) data bank analysis of flavors and fragrances. Kovats indices (G. Vernin et al. ). Gas chromatographic technology in analysis of distilled spirits (K. MacNamara, A. Hoffman). Analytical methods for color and pungency of chiles (capsicums) (M.M. Wall, P.W. Bosland). Chemiluminescent nitrogen detectors (CLND) for GC, SimDis, SFC, HPLC and SEC applications: Dedication/Preface; Part 1: Elemental total nitrogen analyses by pyro-chemiluminescent nitrogen detection (J. Crnko et al. ); Part 2: Gas chromatography-chemiluminescent nitrogen detection: GC-CLND (E.M. Fujinari); Part 3: Simulated distillation-chemiluminescent nitrogen detection: SimDis-CLND (R.J. Young); Part 4: High performance liquid chromatography-chemiluminescent nitrogen detection: HPLC-CLND (E.M. Fujinari); Part 5: The determination of compositional and molecular weight distributions of cationic polymers using chemiluminescent nitrogen detection (CLND) in aqueous size exclusion chromatography (F.J. Kolpak et al. ); Part 6: Chemiluminescent nitrogen detection in capillary SFC (Heng Shi et al. ). The SPECMA 2000 data bank applied to flavor and fragrance materials (F. Colon, G. Vernin). Capillary electrophoresis for food analysis (C.F. Fernandes, G.J. Flick, Jr.).
