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Food Analysis

  • Textbook
  • © 2017

Overview

Editors:
  1. S. Suzanne Nielsen

    1. Department of Food Science, Purdue University, West Lafayette, USA

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  • New edition of well-known textbook
  • Invaluable reference for professionals in industry
  • Teaching materials available via editor

Part of the book series: Food Science Text Series (FSTS)

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Table of contents (36 chapters)

  1. Front Matter

    Pages i-xx
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  2. General Information

    1. Front Matter

      Pages 1-1
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    2. Introduction to Food Analysis

      • S. Suzanne Nielsen
      Pages 3-16

    3. US Government Regulations and International Standards Related to Food Analysis

      • S. Suzanne Nielsen
      Pages 17-34

    4. Nutrition Labeling

      • Lloyd E. Metzger, S. Suzanne Nielsen
      Pages 35-43

    5. Evaluation of Analytical Data

      • J. Scott Smith
      Pages 45-59

    6. Sampling and Sample Preparation

      • Rubén O. Morawicki
      Pages 61-75

  3. Spectroscopy and Mass Spectrometry

    1. Front Matter

      Pages 77-77
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    2. Basic Principles of Spectroscopy

      • Michael H. Penner
      Pages 79-88

    3. Ultraviolet, Visible, and Fluorescence Spectroscopy

      • Michael H. Penner
      Pages 89-106

    4. Infrared and Raman Spectroscopy

      • Luis Rodriguez-Saona, Huseyin Ayvaz, Randy L. Wehling
      Pages 107-127

    5. Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry

      • Vincent Yeung, Dennis D. Miller, Michael A. Rutzke
      Pages 129-150

    6. Nuclear Magnetic Resonance

      • Bradley L. Reuhs, Senay Simsek
      Pages 151-163

    7. Mass Spectrometry

      • J. Scott Smith, Rohan A. Thakur
      Pages 165-181

  4. Chromatography

    1. Front Matter

      Pages 183-183
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    2. Basic Principles of Chromatography

      • Baraem P. Ismail
      Pages 185-211

    3. High-Performance Liquid Chromatography

      • Bradley L. Reuhs
      Pages 213-226

    4. Gas Chromatography

      • Michael C. Qian, Devin G. Peterson, Gary A. Reineccius
      Pages 227-253

  5. Compositional Analysis of Foods

    1. Front Matter

      Pages 255-255
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    2. Moisture and Total Solids Analysis

      • Lisa J. Mauer, Robert L. Bradley Jr
      Pages 257-286
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Keywords

About this book

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.  General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents.  Methods of analysis covered include information on the basic principles, advantages, limitations, and applications.  Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded.  Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.

Editors and Affiliations

  • Department of Food Science, Purdue University, West Lafayette, USA

    S. Suzanne Nielsen

About the editor

S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years.  She has received teaching awards from her department, college, university, and the Institute of Food Technologists.  She has edited five editions of a textbook and three editions of a laboratory manual for Food Analysis.  

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