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