Food Analysis, 5th Edition
- Length: 669 pages
- Edition: 5
- Language: English
- Publisher: Springer
- Publication Date: 2017-06-16
- ISBN-10: 3319457748
- ISBN-13: 9783319457741
- Sales Rank: #946533 (See Top 100 Books)
This fifth 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 is also an invaluable reference to 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 objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
Cover Frontmatter 1. General Information 1. Introduction to Food Analysis 2. US Government Regulations and International Standards Related to Food Analysis 3. Nutrition Labeling 4. Evaluation of Analytical Data 5. Sampling and Sample Preparation 2. 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 3. Chromatography 12. Basic Principles of Chromatography 13. High-Performance Liquid Chromatography 14. Gas Chromatography 4. 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 5. 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 6. Analysis of Physical Properties of Foods 29. Rheological Principles for Food Analysis 30. Thermal Analysis 31. Color Analysis 32. Food Microstructure Techniques 7. 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 Backmatter
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