Suzanne Nielsen – Food Analysis (2017)

Автор: Suzanne Nielsen
Название книги: Food Analysis (2017)
Формат: PDF
Жанр: Пищевая промышленность
Страницы: 644
Качество: Изначально компьютерное, E-book

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.
Table of contents
Introduction to Food Analysis
US Government Regulations and International Standards Related to Food Analysis
Nutrition Labeling
Evaluation of Analytical Data
Sampling and Sample Preparation
Basic Principles of Spectroscopy
Ultraviolet, Visible, and Fluorescence Spectroscopy
Infrared and Raman Spectroscopy
Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry
Nuclear Magnetic Resonance
Mass Spectrometry
Basic Principles of Chromatography
High-Performance Liquid Chromatography
Gas Chromatography
Moisture and Total Solids Analysis
Ash Analysis
Fat Analysis
Protein Analysis
Carbohydrate Analysis
Vitamin Analysis
Traditional Methods for Mineral Analysis
pH and Titratable Acidity
Fat Characterization
Protein Separation and Characterization Procedures
Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
Application of Enzymes in Food Analysis
Immunoassays
Determination of Oxygen Demand
Rheological Principles for Food Analysis
Thermal Analysis
Color Analysis
Food Microstructure Techniques
Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern
Analysis for Extraneous Matter
Food Forensic Investigation