Food Analysis: Theory and Practice

Front Cover
Springer Science & Business Media, 2000 - Science - 778 pages
A text for undergraduate and graduate students in food science and technology, as well as a reference and source book on analytical methods and instruments for professional researchers in the field of food analysis. This revised edition (2nd ed., 1987) adds new chapters on capillary zone electrophoresis and thermal analysis, and expanded discussions of sampling, preparation of samples, reporting results, reliability of results, extraction with supercritical fluid techniques, and line process monitoring.
 

Contents

Searching the Literature
3
SEARCHING A NEW FIELD
4
MODERN INFORMATION RETRIEVAL SYSTEMS
7
BIBLIOGRAPHY
10
Sampling
16
SAMPLES
19
STATISTICAL CONCEPTS
20
MANUAL SAMPLING
21
BIBLIOGRAPHY
289
Column Chromatography Size Exclusion and Ion Exchange
290
SIZEEXCLUSION CHROMATOGRAPHY
299
AFFINITY CHROMATOGRAPHY INCLUDING IMMOBILIZED ENZYMES
303
IONEXCHANGE CHROMATOGRAPHY
313
SELECTING A CHROMATOGRAPHIC TECHNIQUE
319
SOME RECENT APPLICATIONS
322
BIBLIOGRAPHY
323

SAMPLING ERRORS
23
BIBLIOGRAPHY
24
Preparation of Samples
26
GRINDING DRY MATERIALS
27
GRINDING MOIST MATERIALS
29
ENZYMIC AND CHEMICAL TREATMENT
31
ENZYME INACTIVATION
32
MINIMIZING LIPID CHANGES
34
CONTROLLING OXIDATIVE AND MICROBIAL ATTACK
35
BIBLIOGRAPHY
36
Reporting Results and Reliability of Analyses
37
REPORTING RESULTS
38
RELIABILITY OF ANALYSES
41
BIBLIOGRAPHY
51
Methods and Instrumentation
53
Theory of Spectroscopy
55
ABSORPTION OF RADIATION
56
ROTATIONS
61
VIBRATIONS
62
ELECTRONIC TRANSITIONS
64
MOLECULAR ENERGY STATES
65
PROBLEMS
67
Visible and Ultraviolet Spectroscopy
68
INSTRUMENT COMPONENTS
73
QUANTITATIVE ANALYSIS
80
SOME RECENT APPLICATIONS
84
PROBLEMS
85
BIBLIOGRAPHY
86
Measurement of Color
87
I
88
CIE COLOR SYSTEM
89
SIMPLIFIED TRISTIMULUS COLOR SYSTEMS
92
ABRIDGED METHODS
94
METHODS BASED ON PIGMENT CONTENT
96
BIBLIOGRAPHY
97
Fluorimetry
99
INSTRUMENT COMPONENTS
101
EXPERIMENTAL PRECAUTIONS
102
QUANTITATIVE ANALYSIS
103
SOME RECENT APPLICATIONS
105
PROBLEMS
106
BIBLIOGRAPHY
107
Infrared Spectroscopy
108
INSTRUMENTATION
109
QUALITATIVE ANALYSIS
122
FOURIER TRANSFORMINFRARED FTIR SPECTROSCOPY
126
INFRARED REFLECTANCE SPECTROSCOPY
129
RECENT APPLICATIONS
133
PROBLEMS
135
Flame Photometry Atomic Absorption and Inductively Coupled Plasmas
137
FLAME PHOTOMETRY
138
ATOMIC ABSORPTION SPECTROSCOPY
143
ELECTROTHERMAL PROCESS CARBON ROD FURNACE
147
INDUCTIVELY COUPLED PLASMA ICP EMISSION SPECTROSCOPY
148
DETECTION LIMITS
155
SOME RECENT APPLICATIONS
156
XRay Methods
158
PRODUCTION AND DETECTION OF XRAYS
159
XRAY DIFFRACTION
161
XRAY FLUORESCENCE
162
NONDISPERSIVE XRAY SPECTROSCOPY
165
QUANTITATIVE ANALYSIS
170
Potentiometry
172
REFERENCE ELECTRODES
174
INDICATOR ELECTRODES
178
SOME RECENT APPLICATIONS
186
Coulometry
188
CONSTANTCURRENT COULOMETRY
189
CONTROLLEDPOTENTIAL COULOMETRY
192
SOME RECENT APPLICATIONS
196
PROBLEMS
197
BIBLIOGRAPHY
198
Conductivity
199
ACIDBASE TITRATIONS
201
OXIDATIONREDUCTION SYSTEMS
203
SOME RECENT APPLICATIONS
205
BIBLIOGRAPHY
206
Electrophoresis
208
PAPER ELECTROPHORESIS
211
CALCULATION OF MOBILITY
213
DISC GEL ELECTROPHORESIS
218
ISOELECTRIC FOCUSING
220
PREPARATIVE ELECTROPHORESIS
222
SOME RECENT APPLICATIONS
225
PROBLEMS
226
BIBLIOGRAPHY
227
Capillary Zone Electrophoresis
228
ELECTROOSMOSIS
230
UV SPECTROSCOPY
236
CONDUCTIVITY AND AMPEROMETRY
237
SOME RECENT APPLICATIONS
241
BIBLIOGRAPHY
242
Mass Spectroscopy
243
LOWVOLTAGE MASS SPECTROMETRY
250
QUANTITATIVE ANALYSIS
251
COMBINING MASS SPECTROMETRY WITH GAS CHROMATOGRAPHY
256
SOME RECENT APPLICATIONS
259
BIBLIOGRAPHY
260
Nuclear Magnetic Resonance
262
INTERPRETATION OF NMR SPECTRA
264
SUPERCONDUCTING MAGNETS
269
BIBLIOGRAPHY
270
Radioactivity Counting Techniques and Radioimmunoassay
271
COUNTING DEVICES
273
ISOTOPIC DILUTION
279
NEUTRON ACTIVATION ANALYSIS
282
FOOD IRRADIATION
286
RADIOIMMUNOASSAY
287
SOME RECENT APPLICATIONS
288
HighPerformance Liquid Chromatography and Ion Chromatography
324
BASIC HPLC EQUIPMENT AND OPERATION
325
MAJOR TYPES OF HPLC
337
DEFINITION OF TERMS
340
ION CHROMATOGRAPHY
346
SOME RECENT APPLICATIONS
348
BIBLIOGRAPHY
350
Paper and ThinLayer Chromatography
352
THINLAYER CHROMATOGRAPHY
357
SOME RECENT APPLICATIONS
364
GasLiquid Chromatography
366
HEIGHT EQUIVALENT TO A THEORETICAL PLATE
381
IDENTIFICATION OF COMPOUNDS
385
SOME RECENT APPLICATIONS
386
BIBLIOGRAPHY
387
Extraction
389
CONTINUOUS EXTRACTION
391
DISCONTINUOUS COUNTERCURRENT EXTRACTION
393
EXTRACTION P VALUES
395
SUPERCRITICAL FLUID EXTRACTION
399
SOME RECENT APPLICATIONS
405
PROBLEMS
407
Centrifugation
409
EQUIPMENT
411
ULTRACENTRIFUGATION
412
CENTRIFUGAL ANALYSIS
417
BIBLIOGRAPHY
418
Densimetry
419
II
420
MEASUREMENT OF THE DENSITY OF LIQUIDS
421
MEASUREMENT OF THE DENSITY OF SOLIDS
427
BIBLIOGRAPHY
429
Refractometry and Polarimetry
430
POLARIMETRY
438
SOME RECENT APPLICATIONS
446
PROBLEMS
447
BIBLIOGRAPHY
448
Rheology
449
RHEOLOGICAL METHODS AND INSTRUMENTS
455
MEASURING THE COMPONENTS OF FOOD TEXTURE
460
APPLICATIONS
466
BIBLIOGRAPHY
483
Serology Immunochemistry and Immunoelectrophoresis
488
IMMUNOCHEMICAL METHODS
491
APPLICATIONS
498
BIBLIOGRAPHY
502
Enzymatic Methods
506
DETERMINATION OF SUBSTRATES
509
DETERMINATION OF ENZYMATIC ACTIVITY
518
OTHER APPLICATIONS OF ENZYMES
522
AUTOMATED METHODS
528
BIBLIOGRAPHY
529
Analytical Microbiology
532
PRINCIPLES OF MICROBIOLOGICAL ASSAYS
533
MICROBIOLOGICAL METHODS
535
DETERMINING RELIABILITY OF MICROBIAL ASSAYS
538
ASSAYS OF VITAMINS AMINO ACIDS AND NUCLEIC ACIDS AND THEIR DERIVATIVES
539
ASSESSING THE NUTRITIONAL VALUE OF PROTEINS
542
ASSAY OF ANTIBIOTICS HEAVY METALS AND MISCELLANEOUS
549
AUTOMATION OF MICROBIOLOGICAL ASSAYS
550
BIBLIOGRAPHY
551
Thermal Analysis of Foods
555
DSC INVESTIGATIONS
557
BIBLIOGRAPHY
562
General Applications and Chemical Composition
565
General Remarks
567
ONLINE ANALYSES
572
BIBLIOGRAPHY
574
Determination of Moisture
575
MOISTURE CONTENTS OF FOODS
576
DRYING METHODS
578
AIROVEN METHODS
581
DISTILLATION METHODS
584
CHEMICAL METHODS
588
PHYSICAL METHODS
593
BIBLIOGRAPHY
600
Ash and Minerals
602
DETERMINATION OF ASH
603
ASHING PROCEDURES
605
ELEMENTAL ANALYSIS
614
BIBLIOGRAPHY
621
Carbohydrates
625
DETERMINATION OF WATERSOLUBLE AND WATERINSOLUBLE SOLIDS
627
QUALITATIVE DETECTION OF CARBOHYDRATES
630
DETERMINATION OF MONO AND OLIGOSACCHARIDES
633
DETERMINATION OF HEXOSAMINES
647
DETERMINATION OF NUTRIENT POLYSACCHARIDES
649
DETERMINATION OF STRUCTURAL POLYSACCHARIDES
657
BIBLIOGRAPHY
669
Lipids
678
SOURCES OF INFORMATION
683
GENERAL PROCEDURES FOR EXTRACTING LIPIDS
684
EXTRACTION OF LIPIDS IN SELECTED FOODS
689
INDIRECT METHODS OF LIPID DETERMINATION
692
FRACTIONATION OF EXTRACTED LIPIDS
695
PHYSICAL ASSAY METHODS
699
CHEMICAL ASSAY METHODS
707
AUTOMATED LIPID ANALYSES
713
FAT STABILITY AND RANCIDITY
715
BIBLIOGRAPHY
724
Nitrogenous Compounds
733
NONPROTEIN NITROGENOUS SUBSTANCES
749
BIBLIOGRAPHY
753
Objective versus Sensory Evaluation of Foods
758
COLOR
759
OVERALL EVALUATION
762
BIBLIOGRAPHY
764
Index
766
Copyright

Other editions - View all

Food Analysis: Theory and Practice
Y. Pomeranz
Limited preview - 2013
Food Analysis: Theory and Practice
Yeshajahu Pomeranz,Clifton E. Meloan
Snippet view - 1971
Food Analysis: Theory and Practice
Yeshajahu Pomeranz,Clifton E. Meloan
No preview available - 1994
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Common terms and phrases

absorbance absorption acetate amino acids amount amylose Anal analysis analytical antibody antigen assay atoms buffer capillary carbohydrates carbon cell cellulose centrifugation cereals Chem chemical chromatography color colorimetric column components composition compounds concentration containing density detection detector determination developed dietary fiber dough drying electrode electrophoresis elution energy enzymatic enzyme ethanol evaluation extraction fatty acids fiber flame fluorescence fraction gas chromatography glass glucose heat HPLC hydrogen hydrolysis increase infrared instruments iodine ions lipids liquid material measured meat method methyl milk mixture moisture molecular molecule nitrogen obtained organic oxidation particles phase polar polysaccharides precipitation procedure protein quantitative radiation rapid reaction reagent reducing rheological rotation sample sensitive separation sodium solid soluble solution solvent specific spectroscopy standard starch substances sucrose sugars sulfuric sulfuric acid technique temperature titration tube viscosity wavelength weight X-ray

Popular passages

Page 227 - Davis, BJ (1964) Disc electrophoresis — II. Method and application to human serum proteins.‎
Appears in 376 books from 1829-2007
Page 732 - B. SHAPIRO. 1953. A rapid and simple method for the determination of esterified fatty acids and for total fatty acids in blood.‎
Appears in 47 books from 1877-2008

References to this book

Bibliographic information

TitleFood Analysis: Theory and Practice
An Aspen publication
AuthorsYeshajahu Pomeranz, Clifton E. Meloan
Editionillustrated
PublisherSpringer Science & Business Media, 2000
ISBN0834218267, 9780834218260
Length778 pages
Subjects ›  › 

Science / Chemistry / Industrial & Technical
Technology & Engineering / Chemical & Biochemical
Technology & Engineering / Food Science / Chemistry & Biotechnology
Technology & Engineering / Food Science / General
  
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