Food Analysis - 3rd edition

Hardcover  536 pp  ISBN 0306474956      £49.00

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 are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods.

Written for students, professionals

Contents

Contributing Authors. Preface and Acknowledgments. List of Abbreviations.

Part I: General Information.
1. Introduction to Food Analysis; S.S. Nielsen.
2. United States Government Regulations and International Standards Related to Food Analysis; S.S. Nielsen.
3. Nutrition Labeling; S.S. Nielsen, L.E. Metzger.
4. Evaluation of Analytical Data; J.S. Smith.
5. Sampling and Sample Preparation; A. Proctor, J.-F. Meullenet.

Part II: Compositional Analysis of Foods.
6. Moisture and Total Solids Analysis; R.L. Bradley Jr.
7. Ash Analysis; L.H. Harbers, S.S. Nielsen.
8. Crude Fat Analysis; D.B. Min.
9. Protein Analysis; S.K.C. Chang.
10. Carbohydrate Analysis; J.N. BeMiller.
11. Vitamin Analyis; R.R. Eitenmiller, W.O. Landen Jr.
12. Mineral Analysis; C.E. Carpenter, D.G. Hendricks.

Part III: Chemical Properties and Characteristics of Foods.
13. pH and Titratable Acidity; G.D. Sadler, P.A. Murphy.
14. Fat Characterization; O.A. Pike
15. Protein Separation and Characterization Procedures; D.M. Smith.
16. Application of Enzymes in Food Analysis; J.R. Powers.
17. Immunoassays; P. Sporns.
18. Agricultural Biotechnology (GMO) Methods of Analysis; A.R. Bridges, et al.
19. Analysis of Pesticide, Mycotoxin, and Drug Residues in Foods; W.D. Marshall
20. Analysis for Extraneous Matter; J.R. Pedersen.
21. Determination of Oxygen Demand; Yong D. Hang.

Part IV: Spectroscopy.
22. Basic Principles of Spectroscopy; M.H. Penner.
23. Ultraviolet, Visible, and Fluorescence Spectroscopy; M.H. Penner.
24. Infrared Spectroscopy; R.L. Wehling.
25. Atomic Absorption and Emission Spectroscopy; D.D. Miller, M.A. Rutzke.
26. Spectrometry; J.S. Smith, R.A. Thakur.

Part V: Chromatography.
27. Basic Principles of Chromatography; M.A. Rounds, S.S. Nielsen.
28. High Performance Liquid Chromatography; M.A. Rounds, J.F. Gregory III.
29. Gas Chromatography; G.A. Reineccius.

Part VI: Physical Properties of Foods.
30. Rheological Principles for Food Analysis; C.R. Daubert, E.A. Foegeding.
31. Thermal Analysis; T.W. Schenz.
32. Color Analysis; F.J. Francis.

Index.