Modern Methods of Food Analysis
Published on 16. June 2012
Book
Paperback/Softback
XX, 421 pages
978-94-011-7381-0 (ISBN)
Description
This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart's contributions in the Dedication of this book.
More details
Series
Edition
Softcover reprint of the original 1st ed. 1984
Language
English
Place of publication
Dordrecht
Netherlands
Target group
Professional and scholarly
Research
Illustrations
9 s/w Abbildungen
XX, 421 p. 9 illus.
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 24 mm
Weight
639 gr
ISBN-13
978-94-011-7381-0 (9789401173810)
DOI
10.1007/978-94-011-7379-7
Schweitzer Classification
Other editions
Additional editions
Kent K. Stewart
Modern Methods of Food Analysis
Book
08/1984
Kluwer Academic Publishers
€109.13
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Content
1 Systems Approach to Food Analysis.- Rationale for Problem-Oriented Role of Analysis.- Rationale for Systems Approach to Analysis.- Illustrative Example.- Functional Processes.- Operational Choices.- Discussion.- Epilogue.- 2 Determination of Nutrients in Foods: Factors That Must Be Considered.- Selection of Nutrients for Analysis.- Selection of Foods for Nutrient Analysis.- Summary.- 3 Computers in the Food Analysis Laboratory.- Hardware.- Network Architecture.- Operating Systems.- Languages.- Laboratory Information Management Systems.- The Company Environment.- Robotics-Computerization vs. Automation.- Implementation and Installation.- 4 Sample Preparation and its Role in Nutritional Analysis.- Reducing Variation by Unit Compositing.- Problems in Unit Compositing and Sample Preparation.- Variability and Label value.- Preparation of Sample.- Summary.- 5 NBS Standard Reference Materials for Food Analysis.- Reliability of Food Analyses.- Validation of Methods and Analytical Data.- NBS Standard Reference Materials for Food Analysis.- SRMS under Development.- Applications of NBS Standard Reference Materials.- Future SRMS for Food Analysis.- 6 Quality Assurance of Analysis of Inorganic Nutrients in Foods.- General Aspects of Quality Assurance for Atomic Spectrometry.- Case Study-Determination of Inorganic Nutrients in U.S. Fruit and Vegetable Juices.- 7 Atomic Absorption and Plasma Atomic Emission Spectrometry.- and History of Analytical Atomic Absorption and Emission Spectrometry.- Basic Principles of Theory and Instrumentation.- Scope of Applications to Food Analysis.- Fundamental Considerations of the Absorption and Emission Techniques.- Analytical Procedures for Food Analysis.- Newer Developments and Future Directions in Atomic Spectrometry.- 8 ReflectanceSpectroscopy.- Optical Geometry for Diffuse Reflectance.- Reflectance Standards.- Factors Affecting Reflectance Data.- Data Treatments.- Regression Techniques for Calibration.- Applications.- Conclusion.- 9 Biological and Biochemical Assays in Food Analysis.- The Whole Animal in Analysis.- Whole Cells as Analytical Tools.- Immunoassay Techniques.- Enzyme-Based Analytical Assays.- Summary.- 10 Microbiological Assays.- Amino Acids.- B Vitamins.- Improved Microbiological Assay Techniques.- Evaluation of Protein Quality.- Antibiotics.- Mutagens.- Miscellaneous Substances.- 11 Sensory Analysis as an Analytical Laboratory Tool in Food Research.- Ad Libitum Mixing.- Time-Intensity Procedures.- Deviation-from-Reference Descriptive Analysis.- Conclusions.- 12 Determination of Flavor Components.- Sample Preparation.- Isolation of Food Flavors.- Flavor Isolation.- Analysis of Flavor Isolates.- 13 Gas Chromatography.- Basic Principles of Gas Chromatography.- Problem Areas in Food Analyses.- Developments in GC Hardware/Methodology.- Recent Advancements.- 14 Recent Developments in the Analysis of Pesticides.- Methods of Pesticide Analysis.- The Modern Pesticide Analytical Laboratory.- Multiresidue Methods.- Residue Analysis of Carbaryl.- Pesticide Analysis, Then and Now.- 15 Flow Injection Analysis: A New Tool for the Automation of the Determination of Food Components.- Flow Injection Analysis.- FIA Stopped Flow Systems.- FIA Dilution Systems.- Pseudotitrations and Other Exponential Dilution Systems.- Theory of FIA Systems.- Theory of Pseudotitrations and Exponential Dilution Chambers.- Some General Comments and Observations.- 16 Modern Liquid Chromatography: Evolution and Benefits.- Chromatographic Concepts.- Band Broadening.- Separation Mechanisms.- Extracolumn Band Broadening.- Resolution and Separation.- Modern Liquid Chromatography Systems.- Pumping Systems.- Gradient Elution.- Sample Injectors.- Detectors.- Columns.- Ion-Pair Chromatography.- Properties and Characteristics of Solvents.- Selected Chromatographic Techniques for Quantitation of Micronutrients.- Computers and HPLC.