2nd Edition

Methods of Analysis of Food Components and Additives

Edited By Semih Otles Copyright 2012
    534 Pages 69 B/W Illustrations
    by CRC Press

    534 Pages 69 B/W Illustrations
    by CRC Press

    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.

    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


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

    "…provides both the student and the professional a single source to research and evaluate most available food analytical techniques and then determine the most efficient and effective analytical approach that will fulfill their needs with available resources...another must for the bookshelf of students and professionals alike."
    -Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 15, No. 2, 2006