Features:
- Details the analysis of saturated, monounsaturated, and polyunsaturated
fatty acids by gas chromatography
- Reviews available approaches for mycotoxin analysis
- Summarizes the development of fiber analysis and the regulations in the NLEA Act regarding dietary fiber
- Discusses vitamin analysis as it relates to nutrition labeling
- Examines techniques developed for the analysis of naturally occurring toxins in food
- Presents an overview of analytical methods for the major classes of pesticide residues
- Focuses on the primary classes of toxins formed as the result of normal food processing and preparation
- And more!
This comprehensive reference provides state-of-the-art information on the various
analytical procedures involved in both nutrition labeling and the identification
and quantitation of hazardous contaminants in foods—assessing the relative strengths
of traditional and modern analysis techniques.
Contents
Analysis for Nutrition Labeling
Current Regulatory Status of Nutrition Labeling.
Total Fat.
Fatty Acids.
Cholesterol.
Carbohydrates and Sugars.
Soluble, Insoluble, and Total Dietary Fibers.
Proteins and Amino Acids.
Minerals.
Vitamins.
Analysis of Hazardous Contaminants
Mycotoxin Analysis.
Pesticides.
Toxic Compounds Derived from Lipids.
Toxins Formed as a Result of Cooking or Processing of Food.
Naturally Occurring Hazards in Foods
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