Food Analysis - 4th edition
Edited by Nielsen, S. Suzanne
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 are also included. Other methods and instrumentation such as thermal
analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of
their use in the chemical analysis of foods.
Hardcover 550 pp ISBN 9781441914774
Written for students, professionals
Contributing Authors. Preface and Acknowledgments. List of Abbreviations.
Part I: General Information.
1. Introduction to Food Analysis; S.S. Nielsen.
2. United States
Government Regulations and International Standards Related to Food Analysis; S.S. Nielsen.
3. Nutrition Labeling; Lloyd E. Metzger
4. Evaluation of Analytical Data; J.S. Smith.
5. Sampling and Sample Preparation; Rubén Morawicki
Part II: Compositional Analysis of Foods.
6. Moisture and Total Solids Analysis; R.L. Bradley Jr.
7. Ash Analysis; Maurice R. Marshall
8. Fat Analysis; David B. Min and Wayne C. Ellefson
9. Protein Analysis; S.K.C. Chang.
10. Carbohydrate Analysis; James N. BeMiller
11. Vitamin Analyis; Ronald B. Pegg, W.O. Landen, Jr., and Ronald R. Eitenmiller
12. Mineral Analysis; Charles E. Carpenter and Robert E. Ward
Part III: Chemical Properties and Characteristics of Foods.
13. pH and Titratable Acidity; G.D. Sadler, P.A. Murphy.
14. Fat Characterization; Sean F. O€Keefe and Oscar A. Pike
15. Protein Separation and Characterization Procedures; D.M. Smith.
16. Application of Enzymes in Food Analysis; J.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.
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.S. Smith, R.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; C.R. Daubert, E.A. 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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