Food Analysis
Description
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Reviews / Votes
"[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry."(Food Technology)
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Content
Preface and Acknowledgments
List of Abbreviations
Part I. General Information
1. Introduction to Food Analysis
S. Suzanne Nielsen
2. United States Government Regulations and International Standards Related to Food Analysis
S. Suzanne Nielsen
3. Nutrition Labeling
Lloyd E. Metzger
4. Evaluation of Analytical Data
J. Scott Smith
5. Sampling and Sample Preparation
Rubén Morawicki
Part II. Compositional Analysis of Foods
6. Moisture and Total Solids Analysis
Robert L. Bradley, Jr.
7. Ash Analysis
Maurice R. Marshall
8. Fat Analysis
David B. Min and Wayne C. Ellefson
9. Protein Analysis
Sam K. C. Chang
10. Carbohydrate Analysis
James N. BeMiller
11. Vitamin Analysis
Ronald B. Pegg, W.O. Landen, Jr., and Ronald R. Eitenmiller
12. Mineral Analysis
Charles E. Carpenter and Robert E. Ward
Part II. Chemical Properties and Characteristics of Foods
13. pH and Titratable Acidity
George D. Sadler and Patricia A. Murphy
14. Fat Characterization
Sean F. O'Keefe and Oscar A. Pike
15. Protein Separation and Characterization Procedures
Denise M. Smith
16. Application of Enzymes in Food Analysis
Joseph R. Powers
17. Immunoassays
Y-H. Peggy Hsieh
18. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern
Baraem Ismail, Bradley L. Reuhs, and S.Suzanne Nielsen
19. Analysis for Extraneous Matter
Huyla Dogan, Subramanyam Bhadriraju, and John R. Pedersen
20. Determination of Oxygen Demand
Yong D. Hang
Part IV. Spectroscopy
21. Basic Principles of Spectroscopy
Michael H. Penner
22. Ultraviolet, Visible, and Fluorescence Spectroscopy
Michael H. Penner
23. Infrared Spectroscopy
Randy L. Wehling
24. Atomic Absorption and Emission Spectroscopy
Dennis D. Miller and Michael A. Rutzke
25. Nuclear Magnetic Resonance
Bradley L. Reuhs and Senay Simsek
26. Mass Spectrometry
J. Scott Smith and Rohan A. Thakur
Part V. Chromatography
27. Basic Principles of Chromatography
Baraem Ismail and S. Suzanne Nielsen
28. High Performance Liquid Chromatography
Bradley L. Reuhs and Mary Ann Rounds
29. Gas Chromatography
Michael C. Qian, Devon G. Peterson, and Gary A. Reineccius
Part VI. Physical Properties of Foods
30. Rheological Principles for Food Analysis
Christopher R. Daubert and E. Allen Foegeding
31. Thermal Analysis
Leonard C. Thomas and Shelly J. Schmidt
32. Color Analysis
Ronald E. Wrolstad and Daniel E. Smith
Index