Methods of Analysis of Food Components and Additives

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CRC Press, Apr 26, 2005 - Technology & Engineering - 456 pages
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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.
 

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Contents

2 Statistical Assessment of Results of Food Analysis
15
3 Analysis of Drinking Water
31
4 Analysis of Proteins Peptides and Amino Acids in Foods
59
5 Extraction and Analysis of Food Lipids
97
6 Determination and Speciation of Trace Elements in Foods
111
7 Analysis of Vitamins for the Health Pharmaceutical and Food Sciences
159
8 Analysis of Carotenoids and Chlorophylls in Foods
179
9 Analysis of Polyphenols in Foods
199
10 Sensory Analysis of Foods
261
11 Determination of Food Allergens and Genetically Modified Components
303
12 Determination of Pesticide Residues
329
14 Analysis of Chemical Preservatives in Foods
379
15 Measuring Radioactive Contaminants in Foods
403
16 Rapid Analysis Techniques in Food Microbiology
415
Index
433
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