Handbook of Food Analysis Instruments: 1st Edition (Hardback) book cover

Handbook of Food Analysis Instruments

1st Edition

Edited by Semih Otles

CRC Press

544 pages | 8 Color Illus. | 205 B/W Illus.

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Hardback: 9781420045666
pub: 2008-09-09
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pub: 2016-04-19
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Explore the Pros and Cons of Food Analysis Instruments

The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments.

Examine Benefits, Drawbacks, and Appropriate Use

In a format that facilitates comparison of techniques, the book presents each technique in a uniform and easily accessible style. It begins with information relevant to all techniques, including calibration, standard addition, internal standards, selectivity, accuracy, precision, detection limit, quantification limit, range, robustness, speed, and convenience. Each subsequent chapter focuses on a specific type of instrument and includes a description of the information the technique can provide, a simple explanation of how it works, and examples of its application. The chapters also provide practical information such as names of instrument vendors, relative costs of instruments and materials, training and education of personnel, and references for more detailed information.

Increasingly Sophisticated Instruments Solve Analysis Problems

While there are any number of books that explain the principles of food analysis, describe how to conduct food analysis, and discuss test results, there are few that focus on understanding the actual instruments used in the analysis. Prepared by a team of food scientists, chemists, and biochemists, this handbook provides a valuable reference on the instruments of newly developed and practiced methods of analysis of food components and additives. Using the information in this book, readers can analyze each technique’s potential benefits and limitations and apply them to solve specific problems.


"With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments."

Translation, January 2009

Table of Contents

Data Analysis Techniques, M.H. Tunick

Microextraction Methods in Food Analysis, K. Ridgway, S.P.D. Lalljie, and R.M. Smith

Supercritical Fluid Extraction in Food Analysis, R. Askin, M. Goto, and M. Sasaki

Microwave-Assisted Processes in Food Analysis, J.M.R. Bélanger and J.R.J. Paré

Ultrasound-Assisted Extraction in Food Analysis, F. Chemat, V. Tomao, and M. Virot

Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages, P. Varelis

Gas Chromatography in Food Analysis, J. Hajslova and T. Cajka

Preparative Layer Chromatography in Food Analysis, J. Sherma

Ion Chromatography in Food Analysis, W.R. LaCourse

Mass Spectrometry and Hyphenated Instruments in Food Analysis, T. Cajka, J. Hajslova, and K. Mastovska

Instruments to Analyze Food Colors, C. Socaciu and H.A. Diehl

High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition, I.C. Baianu and T. You

Nuclear Magnetic Resonance Spectroscopy in Food Analysis, F. Capozzi and M.A. Cremonini

Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis, J.R. Dean and R. Ma

Autofluorescence Spectroscopy in Food Analysis, C. Møller Andersen, J. Petter Wold, and S. Balling Engelsen

Electronic Nose Technology in Food Analysis, F. Korel and M.Ö. Balaban

Electroanalytical Techniques and Instrumentation in Food Analysis, R. Gulaboski and C.M. Pereira

Capillary Electrophoresis in Food Analysis, C. García-Ruiz and M.L. Marina

Gel Electrophoresis in Food Analysis, R. Westermeier and B. Scheibe

Multiplexed Immunoassays in Food Analysis, C.-S. Chen, A.J. Baeumner, and R.A. Durst

Rheological Instruments in Food Analysis, N. Sozer and J.L. Kokini

Scanning Electron and Transmission Electron Microscopies in Food Analysis, J.M. Aguilera and P. Bouchon


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Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Chemistry / Analytic
SCIENCE / Research & Methodology