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Food Science & Nutrition | Food Analysis

Food Analysis

Nielsen, Suzanne (Ed.)

4th ed. 2010, XIV, 602 p. 271 illus.

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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.

Content Level » Research

Keywords » Absorption - Fluor - Magnetic Resonance - Vitamin - color - enzymes - food industry - nuclear magnetic resonance - spectroscopy

Related subjects » Analytical Chemistry - Food Science & Nutrition - Industrial Chemistry and Chemical Engineering

Table of contents 

Contributing Authors 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

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