Analyzing Food for Nutrition Labeling and Hazardous Contaminants  book cover
1st Edition

Analyzing Food for Nutrition Labeling and Hazardous Contaminants

Edited By

Ike Jeon




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ISBN 9780824793494
Published December 16, 1994 by CRC Press
510 Pages

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Book Description

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.

Table of Contents

Preface

Contributors

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

Cholesterol

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

Minerals

Yasmin H. Neggers and Ralph H. Lane

Vitamins

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

Part II. Analysis of Hazardous Contaminants

Mycotoxin Analysis

Fun S. Chu

Pesticides

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

Index

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