Food Analysis, 4th edition provides information on the techniques needed to analyze foods in laboratory experiments.

All topics covered include information on:

• basic principles
• procedures
• advantages
• limitations
• applications

This book is 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.

Contents

Part I. General Information

1. Introduction to Food Analysis
2. United States Government Regulations and International Standards Related to Food Analysis
3. Nutrition Labeling
4. Evaluation of Analytical Data
5. Sampling and Sample Preparation

Part II. Compositional Analysis of Foods

6. Moisture and Total Solids Analysis
7. Ash Analysis
8. Fat Analysis
9. Protein Analysis
10. Carbohydrate Analysis
11. Vitamin Analysis
12. Mineral Analysis

Part II. Chemical Properties and Characteristics of Foods

13. pH and Titratable Acidity
14. Fat Characterization
15. Protein Separation and Characterization Procedures
16. Application of Enzymes in Food Analysis
17. Immunoassays
18. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern
19. Analysis for Extraneous Matter
20. Determination of Oxygen Demand

Part IV. Spectroscopy

21. Basic Principles of Spectroscopy
22. Ultraviolet, Visible, and Fluorescence Spectroscopy
23. Infrared Spectroscopy
24. Atomic Absorption and Emission Spectroscopy
25. Nuclear Magnetic Resonance
26. Mass Spectrometry

Part V. Chromatography

27. Basic Principles of Chromatography
28. High Performance Liquid Chromatography
29. Gas Chromatography

Part VI. Physical Properties of Foods

30. Rheological Principles for Food Analysis
31. Thermal Analysis
32. Color Analysis

Index

Also available:
Food Analysis Laboratory Manual, 2nd edition

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