Food Analysis
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate
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Food Analysis Fourth Edition
edited by
S. Suzanne Nielsen Purdue University West Lafayette, IN, USA
ABC
Dr. S. Suzanne Nielsen Purdue University Dept. Food Science 745 Agriculture Mall Dr. West Lafayette IN 47907-2009 USA [email protected]
ISBN 978-1-4419-1477-4 e-ISBN 978-1-4419-1478-1 DOI 10.1007/978-1-4419-1478-1 Springer New York Dordrecht Heidelberg London Library of Congress Control Number: 2010924120 © Springer Science+Business Media, LLC 2010 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
Contents Contributing Authors vii Preface and Acknowledgments ix List of Abbreviations xi Part I. General Information 1.
2.
Introduction to Food Analysis 3 S. Suzanne Nielsen
11. Vitamin Analysis 179 Ronald B. Pegg, W.O. Landen, Jr., and Ronald R. Eitenmiller 12. Traditional Methods for Mineral Analysis 201 Robert E. Ward and Charles E. Carpenter Part III. Chemical Properties and Characteristics of Foods
United States Government Regulations and International Standards Related to Food Analysis 15 S. Suzanne Nielsen
13. pH and Titratable Acidity 219 George D. Sadler and Patricia A. Murphy
3.
Nutrition Labeling 35 Lloyd E. Metzger
14. Fat Characterization 239 Sean F. O’Keefe and Oscar A. Pike
4.
Evaluation of Analytical Data 53 J. Scott Smith
15. Protein Separation and Characterization Procedures 261 Denise M. Smith
5.
Sampling and Sample Preparation 69 Rub´en O. Morawicki
Part II. Compositional Analysis of Foods 6.
Moisture and Total Solids Analysis 85 Robert L. Bradley, Jr.
7.
Ash Analysis 105 Maurice R. Marshall
8.
Fat Analysis 117 David B. Min and Wayne C. Ellefson
9.
Protein Analysis 133 Sam K. C. Chang
10. Carbohydrate Analysis 147 James N. BeMiller
16. Application of Enzymes in Food Analysis 283 Joseph R. Powers 17. Immunoassays 301 Y-H. Peggy Hsieh 18. Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern 317 Baraem Ismail, Bradley L. Reuhs, and S. Suzanne Nielsen 19. Analysis for Extraneous Matter 351 Hulya Dogan, Bhadriraju Subramanyam, and John R. Pedersen 20. Determination of Oxygen Demand 367 Yong D. Hang v
vi
Contents
21. Basic Principles of Spectroscopy 375 Michael H. Penner
28. High-Performance Liquid Chro
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