1st Edition

Analyzing Food for Nutrition Labeling and Hazardous Contaminants

Edited By Ike Jeon Copyright 1994

    This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.



    Part I. Analysis for Nutrition Labeling

    Current Regulatory Status Nutrition Labeling

    Ike J. Jeon

    Total Fat

    Ronald H. Schmidt, Maurice R. Marshall and Sean Francis O’ Keefe

    Fatty Acids

    Joan M. King and David B. Min


    Darryl M. Sullivan

    Carbohydrates and Sugars

    Ike J. Jeon

    Soluble, Insoluble, and Total Dietary Fibers

    Janet L. Tietyen and Carol F. Klopfenstein

    Proteins and Amino Acids

    Charles V. Morr and Ewan Y. W. Ha


    Yasmin H. Neggers and Ralph H. Lane


    Ronald R. Eitenmiller and William O. Landen, Jr.

    Part II. Analysis of Hazardous Contaminants

    Mycotoxin Analysis

    Fun S. Chu


    J. Scott Smith

    Toxic Compounds Derived from Lipids

    Peter W. Park

    Toxins Formed as a Result of Cooking or Processing of Food

    William G. Ikins

    Naturally Occurring Hazards in Foods

    M. Susan Brewer



    Ike Jeon