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from C.H.I.P.S.
Second Edition by S. Suzanne Nielsen
Food Analysis is actually the second edition of Nielsen's
Introduction to the Chemical Analysis of Foods which was published in 1994.
This book provides a basic introduction to the subject, and will be valuable to food science
students as well as professionals in the food industry who are involved in food analysis. It is
a general introduction to the techniques used in food analysis.
Information on sampling and data handling provides the background for discussing specific
methods to determine the chemical composition and characteristics of foods. Large sections
on spectroscopy and chromatography are included to explain principles of the techniques
themselves and how they relate to methods of food analysis. Other methods and instrumentation
such as ion selective electrodes, enzymes, immunoassays, and thermal analysis are also
covered from the perspective of their use in the chemical analysis of foods. A chapter is
included that relates food analysis to government regulations and recommendations.
All topics include information on the basic principles, procedures, advantages,
limitations, and applications of food analysis. All chapters have summaries and study
questions, and key words or phrases are identified. Many also have practice problems and
a comparison of possible methods.
A major change in the second edition is the inclusion of analyses for physical properties. Chapters
on both chemical and physical properties provide a general introduction to the topics and the
techniques. Chapters in the first edition have been updated with new techniques.
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