Methods of Analysis of Food Components and Additives: 2nd Edition (Paperback) book cover

Methods of Analysis of Food Components and Additives

2nd Edition

Edited by Semih Otles

CRC Press

534 pages | 69 B/W Illus.

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Description

With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives.

Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications.

This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.

Table of Contents

Selection of Techniques Used in Food Analysis, Michael H. Tunick

Statistical Assessment of Results of Food Analysis, Richard Brereton

Analytical Quality Assurance, Beata Plutowska and Marta Dabrio Ramos

Analysis of Drinking Water, Marek Biziuk and Malgorzata Michalska

Analysis of Proteins, Peptides, and Amino Acids in Foods, Edward Kolakowski

Extraction and Analysis of Food Lipids, Robert A. Moreau and Jill K. Winkler-Moser

Analysis of Carbohydrates in Foods, Alejandro Cifuentes, M. Herrero, E. Ibanez and M.D. del Castillo

Determination and Speciation of Metals and Trace Elements in Foods, Stephen G. Capar and Piotr Szefer

Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences, Semih Otles and Yildiz Karaibrahimoglu

Analysis of Carotenoids and Chlorophylls in Foods, Jae Hwan Lee and Steven J. Schwartz

Analysis of Polyphenols in Foods, Fereidoon Shahidi and Marian Naczk

Sensory Analysis of Foods, Mina McDaniel and Kannapon Lopetcharat

Determination of Food Allergens and Genetically Modified Components, Kristina M. Williams, Mary W. Trucksess, Richard B. Raybourne, Palmer A. Orlandi, Dan Levy, Keith A. Lampel, and Carmen D. Westphal

Determination of Pesticide Residues, Steven J. Lehotay and Katerina Mastovska

Determination of Pollutants in Foods, Douglas G. Hayward

Analysis of Chemical Preservatives in Foods, Adriaan Ruiter and Peter Scherpenisse

Measuring Radioactive Contaminants in Foods, Andras Szabo and Sandor Tarjan

Rapid Analysis Techniques in Food Microbiology, Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu

Analysis of Natural Toxins in Foods, Tõnu Püssa

About the Editor

Semih Otles is Vice Dean of the Engineering Faculty at Ege University in Turkey.

About the Series

Chemical & Functional Properties of Food Components

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
SCI013010
SCIENCE / Chemistry / Analytic
TEC012000
TECHNOLOGY & ENGINEERING / Food Science