This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.
Food Analysis (Food Science Texts Series)
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Editorial Reviews
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"[...]an excellent introductory food analysis textbook[...]for instruction, or as a reference manual for analysts in the food industry." (Food Technology)
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7 of 7 people found the following review helpful:
5.0 out of 5 stars
A must for food chemists and food analysist,
By Sara E. Valdés (Mexico City, Mexico) - See all my reviews
This review is from: Food Analysis (Food Science Texts Series) (Hardcover)
The book handles all the techniques, principles and recommended applications regarding sampling, proximate analysis and special analysis for the main components in foods, carbohydrate, protein and fats. It also includes an excellent review on the biochemical and instrumental methods. I would recommend a second book regarding the special analysis for the food groups. I lecture on food analysis and found it to be an excellent support for my course.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
review for suzanne nielsen food analysis,
A Kid's Review
This review is from: Food Analysis (Food Science Texts Series) (Hardcover)
i found it a very good book to understand the basics of spectroscopy and chromatography in addition to other analysis procedures.
10 of 14 people found the following review helpful:
2.0 out of 5 stars
academic manual,
This review is from: Food Analysis (Food Science Texts Series) (Kindle Edition)
This is an instructor's manual for a college-level course. If you're looking for something of general interest, such as a calorie-counting book, this is not for you. Table of contents includes government regulations and standards, compositional analysis and chemical properties, spectroscopy, chromatography, and physical properties of foods. Chapter 1 starts with multiple choice questions that refer to pages in another text.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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calculated saponification value, standard solvent extraction method, appropriate reference food, internal insect infestation, milk analyzers, heavy filth, standard observer curves, labeled serving, vol flask, biotech traits, nutrition labeling regulations, protein nutritional quality, sodium tartrate dihydrate, isomer fatty acids, mandatory nutrition labeling, totox value, light filth, rotational viscometry, phenolphthalein endpoint, other food constituents, forced draft oven, heptane layer, oven drying methods, insect fragments, nutrient content claims Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Study Questions, Marcel Dekker, Practice Problems, General Information, American Oil, American Association of Cereal Chemists, Association of Official Analytical Chemists, Academic Press, Department of Agriculture, Journal of Food Science, Codex Alimentarius, Resource Materials, American Public Health Association, Karl Fischer, Code of Federal Regulations, General Considerations, Government Printing Office, Cereal Chemistry, American Chemical Society, Analytical Biochemistry, Elsevier Science, Agricultural Marketing Service, Analytical Customer Training New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
calculated saponification value, standard solvent extraction method, appropriate reference food, internal insect infestation, milk analyzers, heavy filth, standard observer curves, labeled serving, vol flask, biotech traits, nutrition labeling regulations, protein nutritional quality, sodium tartrate dihydrate, isomer fatty acids, mandatory nutrition labeling, totox value, light filth, rotational viscometry, phenolphthalein endpoint, other food constituents, forced draft oven, heptane layer, oven drying methods, insect fragments, nutrient content claims Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Study Questions, Marcel Dekker, Practice Problems, General Information, American Oil, American Association of Cereal Chemists, Association of Official Analytical Chemists, Academic Press, Department of Agriculture, Journal of Food Science, Codex Alimentarius, Resource Materials, American Public Health Association, Karl Fischer, Code of Federal Regulations, General Considerations, Government Printing Office, Cereal Chemistry, American Chemical Society, Analytical Biochemistry, Elsevier Science, Agricultural Marketing Service, Analytical Customer Training New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
16
books
cite this book:
See all 16 books citing this book
- Food Chemical Safety, Volume II: Additives by David H. Watson on page 132, page 136, and page 140
- Essentials of Food Science (Food Science Text Series) by Vickie A. Vaclavik in Front Matter, and page 16
- Insect Diets: Science and Technology by Allen Carson Cohen on page 14, and Back Matter
- Food Emulsions: Principles, Practice, and Techniques by David Julian McClements in Back Matter
- Nutritional Assessment of Athletes (Nutrition in Exercise and Sport) by Judy A. Driskell on page 335
See all 16 books citing this book
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