Handbook of Food Analytical Chemistry
2 Volume Set
R.E. Wrolstad
Eric A. Decker
S.J. Schwartz
Peter Sporns

Emphasizing effective, state-of-the-art methodology, this reference represents the most comprehensive resource of its kind. While each title stands on its own as a valuable resource, this new 2-Volume Set—Handbook of Food Analytical Chemistry also encompasses all of the material that was previously available in the Current Protocols in Food Analytical Chemistry.

Each section includes:

• Detailed instructions with advisory comments
• Critical troubleshooting tips
• Key references with annotations
• Time considerations
• Anticipated results

In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry.

The Handbook of Food Analytical Chemistry provides detailed descriptions, background information, and troubleshooting sections on a comprehensive array of procedures. Written by recognized experts in the field, this handbook is a must-have reference for anyone who deals with food analysis.

Handbook of Food Analytical Chemistry
Volume 1: Water, Proteins, Enzymes,
Lipids and Carbohydrates

This volume covers procedures and issues related to analyses involving:

• Water
• Proteins
• Enzymes
• Lipids
• Carbohydrates

Contents

Water--Gravimetric Measurements of Water • Vapor Pressure Measurements of Water

Proteins--Measurement of Protein Content • Biochemical Compositional Analyses of Proteins • Characterization of Proteins • Purification of Proteins • Functionality of Proteins

Enzymes--Strategies for Enzymes Activity Measurements • Proteolytic Enzymes • Lipolytic Enzymes • Oxidoreductases

Lipids--Lipid Composition • Lipid Oxidation/Stability • Physical Properties of Lipids

Carbohydrates--Mono- and Oligosaccharides • Starch and Starch Derivatives • Cell Wall Polysaccharides

784 pages • $184.00 + shipping

Handbook of Food Analytical Chemistry
Volume 2: Pigments, Colorants, Flavors,
Texture and Bioactive Food Components

This volume covers procedures and issues related to analyses involving:

• Pigments and colorants
• Flavors
• Texture/rheology
• Bioactive food components

Contents

Pigments and Colorants--Anthocyanins • Carotenoids • Miscellaneous Colorants • Chlorophylls • Strategies for Measurement of Colors and Pigments

Flavors--Smell Chemicals • Acid Tastants

Texture/Rheology--Viscosity of Liquids, Solutions, and Fine Suspensions • Compressive Measurements of Solids and Semi-Solids • Viscoelasticity of Suspensions and Gels

Bioactive Food Components--Polyphenolics

624 pages • $184.00 + shipping

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