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  • © 2010

Food Analysis

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

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Table of contents (32 chapters)

  1. Front Matter

    Pages i-xiv
  2. General Information

    1. Front Matter

      Pages 1-1
    2. Introduction to Food Analysis

      • S. Suzanne Nielsen
      Pages 3-14
    3. Nutrition Labeling

      • Lloyd E. Metzger
      Pages 35-51
    4. Evaluation of Analytical Data

      • J. Scott Smith
      Pages 53-67
    5. Sampling and Sample Preparation

      • Rubén O. Morawicki
      Pages 69-81
  3. Compositional Analysis of Foods

    1. Front Matter

      Pages 83-83
    2. Moisture and Total Solids Analysis

      • Robert L. Bradley Jr.
      Pages 85-104
    3. Ash Analysis

      • Maurice R. Marshall
      Pages 105-115
    4. Fat Analysis

      • David B. Min, Wayne C. Ellefson
      Pages 117-132
    5. Protein Analysis

      • Sam K. C. Chang
      Pages 133-146
    6. Carbohydrate Analysis

      • James N. BeMiller
      Pages 147-177
    7. Vitamin Analysis

      • Ronald B. Pegg, W. O. Landen Jr., Ronald R. Eitenmiller
      Pages 179-200
    8. Traditional Methods for Mineral Analysis

      • Robert E. Ward, Charles E. Carpenter
      Pages 201-215
  4. Chemical Properties and Characteristics of Foods

    1. Front Matter

      Pages 217-217
    2. pH and Titratable Acidity

      • George D. Sadler, Patricia A. Murphy
      Pages 219-238
    3. Fat Characterization

      • Sean F. O’Keefe, Oscar A. Pike
      Pages 239-260
    4. Application of Enzymes in Food Analysis

      • Joseph R. Powers
      Pages 283-299

About this book

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.

Authors and Affiliations

  • Dept. Food Science, Purdue University, West Lafayette, USA

    S. Suzanne Nielsen

Bibliographic Information

Buy it now

Buying options

eBook USD 64.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 84.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access