1st Edition
Analyzing Food for Nutrition Labeling and Hazardous Contaminants
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.
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
Biography
Ike Jeon
