Food Analysis [Paperback]

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.

Food Analysis provides an overview of the basic principles, procedures, advantages, limitations and applications for food analysis in laboratory experiments. Topics include regulations, standards, labeling, sampling, data handling and more.

Contributing AuthorsPreface and AcknowledgmentsList of AbbreviationsPart I. General Information1. Introduction to Food AnalysisS. Suzanne Nielsen2. United States Government Regulations and International Standards Related to Food AnalysisS. Suzanne Nielsen3. Nutrition LabelingLloyd E. Metzger4. Evaluation of Analytical DataJ. Scott Smith5. Sampling and Sample PreparationRub?n MorawickiPart II. Compositional Analysis of Foods6. Moisture and Total Solids AnalysisRobert L. Bradley, Jr.7. Ash AnalysisMaurice R. Marshall8. Fat AnalysisDavid B. Min and Wayne C. Ellefson9. Protein AnalysisSam K. C. Chang10. Carbohydrate AnalysisJames N. BeMiller11. Vitamin AnalysisRonald B. Pegg, W.O. Landen, Jr., and Ronald R. Eitenmiller12. Mineral AnalysisCharles E. Carpenter and Robert E. WardPart II. Chemicl³E