Instrumental methods in food analysis

Hardbound. Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques.No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11).Features of this book: - is one the few academic books on food an

1 Chromatography: Principles and applicationsJ.M.R. Beacute;langer et al.

Introduction - historical background

Chromatography: A separation technique

Theory

Physical forces and interactions

Modes of separation

Stationary phases versus mobile phases

Planar chromatography

Column chromatography

Detectors

Preparative liquid chromatography (Prep LC)

Special topics

Future trends

Summary

Applications to food analysis

General bibliography

References cited

2 High performance liquid chromatography (HPLC): Principles and applicationsJ.M.R. Beacute;langer et al.

Introduction

Range of applications

Theory of liquid chromatography

The mobile phase - The solvent

Instrumentation

Some advantages of HPLC over other techniques

Applications of HPLC to food analysis

Future trends

References

3 Gas chromatography (GC): Principles and applicationsZ. Wang and J.R.J. Pareacute

Introduction

Principles

Definitions

Theory of gas chromatography

The application of the rate theory

Instrumentation

Instrumentation summary

Applications of GC to food analysis

References

4 Fourier transform infrared spectroscopy: Principles and applicationsA.A. Ismail et al.

Introduction

Principles of infrared spectroscopy

Instrumentation

Data handling techniques

Quantitative analysis

Sampling methods

Applications

Conclusions

References

5 Atomic absorption, emission and fluorescence spectrometry: principles and applicationsW.D. Marshall

A brief historical perspective of atomic spectroscopy

Introduction to atomic absorption spectroscopy (AAS)

How are atomic absorbances measured? Components of an AA spectrometer

AAS, a relative technique

Interferences

Calibration techniques

Minimising uncertainties

Non-flame atomisation techniques

Atomic emission spectrometry (AES)

Flame, furnace or plasma - which to choose? Atomic fluorescence spectrometry (AFS)

Trace metal determinations in biological samples

References

6 Nuclear magnetic resonance spectroscopy (NMR): Principles and applicationsC. Deleanu and J.R.J. Pareacute;

Introduction

Notes on literature

The electromagnetic spectrum

The NMR phenomenon

Types of information provided by the NMR spectra

More relaxaton

Instrumental and experimental considerations

Future trends

Applications of NMR to food analysis

References

7 Mass spectrometry: Principles and applicationsJ.R.J. Pareacute and V. Yaylayan

Introduction

The process

Other ionisation techniques

Instrumentation

Linked-scanning techniques

Applications of mass spectrometry in food science - applications of GC/MS

References

8 Electroanalytical techniques: Principles and applicationsJ.G. Dick

General Introduction

Direct potentiometry - ion-selective electrodes

Indirect potentiometry - potentiometric titrations

Voltammetric and polarographic methods

Polarisation titrations

Coulometry and conductometry

Electrochemical detectors

References

9 Capillary electrophoresis: Principles and applicationsS. Swedberg

Introduction

Overview of analyses by CE: a flexible analytical tool

Flexibility in mode of separation: the five major modes of CE

Applications of CE in analysis of substances in food

Conclusion

References

10 Microwave-assisted process (MAP TM ): Principles and applicationsJ.R.J. Pareacute and J.M.R. Beacute;langer

Introduction

Safety considerations

The process

Examples of applications of MAP in food science

Conclusion

References

11 Supercritical fluid extraction: Principles and applicationsD.R. Gere et al.

Introduction

Principles of supercritical fluids

An overview of analytical-scale SFE instrumentation

Examples of SFE methods in food and food products

Summary and conclusions

Bibliography

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Summary

Summary

Table of Contents