Third Edition
by S. Suzanne Nielsen

Food Analysis 3rd Edition has been revised and updated for use in the food industry, and has a companion Food Analysis Laboratory Manual 3rd Edition.

Food Analysis 3rd Edition has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods.

A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are also included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications.

Food Analysis 3rd Edition is ideal for undergraduate courses in food analysis and an invaluable reference to professionals in the food industry.

Contents

List of Abbreviations

1. 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

2. Compositional Analysis of Foods
   6. Moisture and Total Solids Analysis
   7. Ash Analysis
   8. Crude Fat Analysis
   9. Protein Analysis
   10. Carbohydrate Analysis
   11. Vitamin Analyis
   12. Mineral Analysis

3. 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. Agricultural Biotechnology (GMO) Methods of Analysis
   19. Analysis of Pesticide, Mycotoxin, and Drug Residues in Foods
   20. Analysis for Extraneous Matter
   21. Determination of Oxygen Demand

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

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

6. Physical Properties of Foods
   30. Rheological Principles for Food Analysis
   31. Thermal Analysis
   32. Color Analysis

Index

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