Description
Springer Food Analysis by S. Suzanne Nielsen
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also 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. A website with related teaching materials is accessible to instructors who adopt the textbook._x000D_ Table of contents :- _x000D_
Contributing Authors_x000D_
Preface and Acknowledgments_x000D_
List of Abbreviations_x000D_
_x000D_
Part I. General Information_x000D_
_x000D_
1. Introduction to Food Analysis_x000D_
S. Suzanne Nielsen_x000D_
_x000D_
2. United States Government Regulations and International Standards Related to Food Analysis_x000D_
S. Suzanne Nielsen_x000D_
_x000D_
3. Nutrition Labeling_x000D_
_x000D_
Lloyd E. Metzger_x000D_
_x000D_
4. Evaluation of Analytical Data_x000D_
J. Scott Smith_x000D_
_x000D_
5. Sampling and Sample Preparation_x000D_
Ruben Morawicki _x000D_
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Part II. Compositional Analysis of Foods_x000D_
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6. Moisture and Total Solids Analysis_x000D_
Robert L. Bradley, Jr._x000D_
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7. Ash Analysis_x000D_
Maurice R. Marshall _x000D_
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8. Fat Analysis_x000D_
David B. Min and Wayne C. Ellefson_x000D_
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9. Protein Analysis_x000D_
Sam K. C. Chang_x000D_
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10. Carbohydrate Analysis_x000D_
James N. BeMiller_x000D_
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11. Vitamin Analysis_x000D_
Ronald B. Pegg, W.O. Landen, Jr., and Ronald R. Eitenmiller_x000D_
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12. Mineral Analysis_x000D_
Charles E. Carpenter and Robert E. Ward _x000D_
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Part II. Chemical Properties and Characteristics of Foods_x000D_
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13. pH and Titratable Acidity_x000D_
George D. Sadler and Patricia A. Murphy_x000D_
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14. Fat Characterization_x000D_
Sean F. O'Keefe and Oscar A. Pike_x000D_
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15. Protein Separation and Characterization Procedures_x000D_
Denise M. Smith_x000D_
_x000D_
16. Application of Enzymes in Food Analysis_x000D_
Joseph R. Powers_x000D_
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17. Immunoassays_x000D_
Y-H. Peggy Hsieh _x000D_
_x000D_
18. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern_x000D_
Baraem Ismail, Bradley L. Reuhs, and S.Suzanne Nielsen_x000D_
_x000D_
19. Analysis for Extraneous Matter_x000D_
Huyla Dogan, Subramanyam Bhadriraju, and John R. Pedersen_x000D_
_x000D_
20. Determination of Oxygen Demand_x000D_
Yong D. Hang_x000D_
_x000D_
Part IV. Spectroscopy_x000D_
_x000D_
21. Basic Principles of Spectroscopy_x000D_
Michael H. Penner_x000D_
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22. Ultraviolet, Visible, and Fluorescence Spectroscopy_x000D_
Michael H. Penner_x000D_
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23. Infrared Spectroscopy_x000D_
Randy L. Wehling_x000D_
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24. Atomic Absorption and Emission Spectroscopy_x000D_
Dennis D. Miller and Michael A. Rutzke_x000D_
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25. Nuclear Magnetic Resonance_x000D_
Bradley L. Reuhs and Senay Simsek_x000D_
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26. Mass Spectrometry_x000D_
J. Scott Smith and Rohan A. Thakur_x000D_
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Part V. Chromatography_x000D_
_x000D_
27. Basic Principles of Chromatography_x000D_
Baraem Ismail and S. Suzanne Nielsen_x000D_
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28. High Performance Liquid Chromatography_x000D_
Bradley L. Reuhs and Mary Ann Rounds_x000D_
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29. Gas Chromatography_x000D_
Michael C. Qian, Devon G. Peterson, and Gary A. Reineccius_x000D_
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Part VI. Physical Properties of Foods_x000D_
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30. Rheological Principles for Food Analysis_x000D_
Christopher R. Daubert and E. Allen Foegeding_x000D_
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31. Thermal Analysis_x000D_
Leonard C. Thomas and Shelly J. Schmidt_x000D_
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32. Color Analysis_x000D_
Ronald E. Wrolstad and Daniel E. Smith _x000D_
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Index_x000D_