The Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments in the identification, speciation, and determination of components, additives, and contaminants in raw materials and products.

Features:

• Addresses the major areas of instrumentation of food analysis as well as instruments for sample processing of foods and for food analysis
• Presents novel analysis instruments such as microwave-assisted process and nuclear magnetic resonance spectroscopy
• Covers food analysis instruments based on chromatography, mass spectroscopy, and hyphenated techniques
• Includes a color insert, more than 200 black and white illustrations, more than 40 tables, and 100 equations
• Provides information on instruments to analyze food components and additives in lab studies

Contents

1. Data Analysis Techniques
2. Microextraction Methods in Food Analysis
3. Supercritical Fluid Extraction in Food Analysis
4. Microwave-Assisted Processes in Food Analysis
5. Ultrasound-Assisted Extraction in Food Analysis
6. Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages
7. Gas Chromatography in Food Analysis
8. Preparative Layer Chromatography in Food Analysis
9. Ion Chromatography in Food Analysis
10. Mass Spectrometry and Hyphenated Instruments in Food Analysis
11. Instruments to Analyze Food Colors
12. High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition
13. Nuclear Magnetic Resonance Spectroscopy in Food Analysis
14. Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis
15. Autofluorescence Spectroscopy in Food Analysis
16. Electronic Nose Technology in Food Analysis
17. Electroanalytical Techniques and Instrumentation in Food Analysis
18. Capillary Electrophoresis in Food Analysis
19. Gel Electrophoresis in Food Analysis
20. Multiplexed Immunoassays in Food Analysis
21. Rheological Instruments in Food Analysis
22. Scanning Electron and Transmission Electron Microscopies in Food Analysis

Index

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