Food Analysis / Edition 4

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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.

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Editorial Reviews

From the Publisher
"[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry."
(Food Technology)
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Product Details

  • ISBN-13: 9781441914774
  • Publisher: Springer US
  • Publication date: 6/15/2010
  • Series: Food Science Text Series
  • Edition description: 4th ed. 2010. Corr. 2rd printing 2014
  • Edition number: 4
  • Pages: 602
  • Sales rank: 406,832
  • Product dimensions: 8.50 (w) x 11.00 (h) x 1.30 (d)

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


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