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.
Author(s): S. Suzanne Nielsen (auth.), S. Suzanne Nielsen (eds.)
Series: Food Analysis
Edition: 4
Publisher: Springer US
Year: 2010
Language: English
Pages: 602
Tags: Food Science; Industrial Chemistry/Chemical Engineering; Spectroscopy/Spectrometry
Front Matter....Pages i-xiv
Front Matter....Pages 1-1
Introduction to Food Analysis....Pages 3-14
United States Government Regulations and International Standards Related to Food Analysis....Pages 15-33
Nutrition Labeling....Pages 35-51
Evaluation of Analytical Data....Pages 53-67
Sampling and Sample Preparation....Pages 69-81
Front Matter....Pages 83-83
Moisture and Total Solids Analysis....Pages 85-104
Ash Analysis....Pages 105-115
Fat Analysis....Pages 117-132
Protein Analysis....Pages 133-146
Carbohydrate Analysis....Pages 147-177
Vitamin Analysis....Pages 179-200
Traditional Methods for Mineral Analysis....Pages 201-215
Front Matter....Pages 217-217
pH and Titratable Acidity....Pages 219-238
Fat Characterization....Pages 239-260
Protein Separation and Characterization Procedures....Pages 261-281
Application of Enzymes in Food Analysis....Pages 283-299
Immunoassays....Pages 301-316
Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern....Pages 317-349
Analysis for Extraneous Matter....Pages 351-365
Determination of Oxygen Demand....Pages 367-372
Front Matter....Pages 373-373
Basic Principles of Spectroscopy....Pages 375-385
Ultraviolet, Visible, and Fluorescence Spectroscopy....Pages 387-405
Infrared Spectroscopy....Pages 407-420
Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry....Pages 421-442
Nuclear Magnetic Resonance....Pages 443-456
Mass Spectrometry....Pages 457-470
Front Matter....Pages 471-471
Basic Principles of Chromatography....Pages 473-498
High-Performance Liquid Chromatography....Pages 499-512
Gas Chromatography....Pages 513-537
Front Matter....Pages 539-539
Rheological Principles for Food Analysis....Pages 541-554
Thermal Analysis....Pages 555-571
Color Analysis....Pages 573-586
Back Matter....Pages 587-602
