Food Analysis

1. Front Matter

   Pages i-xx

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2. General Information

   1. Front Matter

      Pages 1-1

      PDF

   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

      PDF

   2. Moisture and Total Solids Analysis

      • Lisa J. Mauer, Robert L. Bradley Jr

      Pages 257-286

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.

• Food Analysis Labs
• Laboratory Exercises
• Food Analysis Methods
• Food Analysis Techniques
• Laboratory Manual

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

  S. Suzanne Nielsen

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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