This book describes a number of biological techniques that are of vital importance to the quality and safety assessment of foods, particularly in the areas of nutrition and food toxicology. It contains examples of the application of the principles in the analysis of compounds of interest in foods.
1. The Whole Animal as an Analytical Tool 2. Use of Bacteria, Fungi, Protozoa, and Yeast as Analytical Tools in Food Analysis 3. Analysis of Food Products for Microorganisms or Their Products by Nonculture Methods 4. Cell and Tissue Culture Methodology in Food Research 5. Immunochemical Techniques 6. Analytical Uses of Enzymes