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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
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Searching... | 30000010102685 | TP455 M47 2005 | Open Access Book | Book | Searching... |
Searching... | 30000010042592 | TP455 M47 2005 | Open Access Book | Book | Searching... |
Searching... | 30000010042576 | TP455 M47 2005 | Open Access Book | Book | Searching... |
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Summary
Summary
With diet and health 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 compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs.
Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information.
This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.
Table of Contents
Chapter 1 Selection of Techniques Used in Food Analysis | p. 1 |
Chapter 2 Statistical Assessment of Results of Food Analysis | p. 15 |
Chapter 3 Analysis of Drinking Water | p. 31 |
Chapter 4 Analysis of Proteins, Peptides, and Amino Acids in Foods | p. 59 |
Chapter 5 Extraction and Analysis of Food Lipids | p. 97 |
Chapter 6 Determination and Speciation of Trace Elements in Foods | p. 111 |
Chapter 7 Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences | p. 159 |
Chapter 8 Analysis of Carotenoids and Chlorophylls in Foods | p. 179 |
Chapter 9 Analysis of Polyphenols in Foods | p. 199 |
Chapter 10 Sensory Analysis of Foods | p. 261 |
Chapter 11 Determination of Food Allergens and Genetically Modified Components | p. 303 |
Chapter 12 Determination of Pesticide Residues | p. 329 |
Chapter 13 Determination of Pollutants in Foods | p. 361 |
Chapter 14 Analysis of Chemical Preservatives in Foods | p. 379 |
Chapter 15 Measuring Radioactive Contaminants in Foods | p. 403 |
Chapter 16 Rapid Analysis Techniques in Food Microbiology | p. 415 |
Index | p. 433 |