Food Analysis / Edition 5

by S. Suzanne Nielsen

Overview

New edition of well-known textbook

Invaluable reference for professionals in industry

Teaching materials available via editor

Product Details

ISBN-13:	9783319833712
Publisher:	Springer International Publishing
Publication date:	09/13/2018
Series:	Food Science Text Series
Edition description:	Fifth Edition 2017
Pages:	649
Sales rank:	734,777
Product dimensions:	8.27(w) x 10.98(h) x (d)

About the Author

S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years. She has received teaching awards from her department, college, university, and the Institute of Food Technologists. She has edited five editions of a textbook and three editions of a laboratory manual for Food Analysis.

Table of Contents

Introduction to Food Analysis.- United States Government Regulations and International Standards Related to Food Analysis.- Nutrition Labeling.- Evaluation of Analytical Data Sampling and Sample Preparation.- Basic Principles of Spectroscopy.- Ultraviolet, Visible, and Fluorescence Spectroscopy.- Infrared and Raman Spectroscopy.- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry.- Nuclear Magnetic Resonance.- Mass Spectrometry.- Basic Principles of Chromatography.- High Performance Liquid Chromatography.- Gas Chromatography.- Moisture and Total Solids Analysis.- Ash Analysis.- Fat Analysis.- Protein Analysis.- Carbohydrate Analysis.- Vitamin Analysis.- Traditional Methods for Mineral Analysis.- pH and Titratable Acidity.- Fat Characterization.- Protein Separation and Characterization Procedures.- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients.- Application of Enzymes in Food Analysis.-Immunoassays.- Determination of Oxygen Demand.- Rheological Principles for Food Analysis.- Thermal Analysis.- Color Analysis.- Food Microstructure Techniques.- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern.- Analysis for Extraneous Matter.- Food Forensic Investigation.

Editorial Reviews

"[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry."
(Food Technology)

From the Publisher