Full Description
This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry. General information chapters on regulations, labeling sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern. Methods of analysis cover information on the basic principles, advantages, limitations, and applications. The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques. Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials.
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. Spectroscopy and Mass Spectrometry.- 6. Basic Principles of Spectroscopy.- 7. Ultraviolet, Visible, and Fluorescence Spectroscopy.- 8. Infrared and Raman Spectroscopy.- 9. Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry.- 10. Nuclear Magnetic Resonance.- 11. Mass Spectrometry.- Part III. Chromatography.- 12. Basic Principles of Chromatography.- 13. High Performance Liquid Chromatography.- 14. Gas Chromatography.- Part IV. Compositional Analysis of Foods.- 15. Moisture and Total Solids Analysis.- 16. Ash Analysis.- 17. Fat Analysis.- 18. Protein Analysis.- 19. Carbohydrate Analysis.- 20. Vitamin Analysis.- 21. Traditional Methods for Mineral Analysis.- Part V. Chemical Characterization and Associated Assays.- 22. pH and Titratable Acidity.- 23. Fat Characterization.- 24. Protein Separation and Characterization Procedures.- 25. Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients.- 26. Application of Enzymes in Food Analysis.- 27. Immunoassays.- 28. Determination of Oxygen Demand.- Part VI. Analysis of Physical Properties of Foods.- 29. Rheological Principles for Food Analysis.- 30. Thermal Analysis.- 31. Color Analysis.- 32. Food Microstructure Techniques.- Part VII. Analysis of Objectionable Matter and Constituents.- 33. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern.- 34. Analysis for Extraneous Matter.- 35. Food Forensic Investigation.
