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E-raamat: Food Analysis

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  • Formaat: EPUB+DRM
  • Sari: Food Science Text Series
  • Ilmumisaeg: 06-Jun-2017
  • Kirjastus: Springer International Publishing AG
  • Keel: eng
  • ISBN-13: 9783319457765
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Food AnalysisSuurem pilt
  • Formaat: EPUB+DRM
  • Sari: Food Science Text Series
  • Ilmumisaeg: 06-Jun-2017
  • Kirjastus: Springer International Publishing AG
  • Keel: eng
  • ISBN-13: 9783319457765
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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 also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Introduction to Food Analysis.- United States Government Regulations and International Standards Related to Food Analysis.- Nutrition Labeling.- Evaluation of Analytical Data Sampling and Sample Preparation.- Basic Principles of Spectroscopy.- Ultraviolet, Visible, and Fluorescence Spectroscopy.- Infrared and Raman Spectroscopy.- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry.- Nuclear Magnetic Resonance.- Mass Spectrometry.- Basic Principles of Chromatography.- High Performance Liquid Chromatography.- Gas Chromatography.- Moisture and Total Solids Analysis.- Ash Analysis.- Fat Analysis.- Protein Analysis.- Carbohydrate Analysis.- Vitamin Analysis.- Traditional Methods for Mineral Analysis.- pH and Titratable Acidity.- Fat Characterization.- Protein Separation and Characterization Procedures.- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients.- Application of Enzymes in Food Analysis.

- Immunoassays.- Determination of Oxygen Demand.- Rheological Principles for Food Analysis.- Thermal Analysis.- Color Analysis.- Food Microstructure Techniques.- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern.- Analysis for Extraneous Matter.- Food Forensic Investigation.
Preface and Acknowledgments v
Abbreviations vii
Part 1 General Information
1 Introduction to Food Analysis
3(14)
1.1 Introduction
4(1)
1.2 Reasons for Analyzing Foods and Types of Samples Analyzed
4(4)
1.3 Steps in Analysis
8(1)
1.4 Method Selection
9(3)
1.5 Official Methods
12(2)
1.6 Summary
14(1)
1.7 Study Questions
14(3)
References
15(2)
2 US Government Regulations and International Standards Related to Food Analysis
17(18)
2.1 Introduction
19(1)
2.2 US Federal Regulations Affecting Food Composition
19(9)
2.3 Regulations and Recommendations for Milk
28(1)
2.4 Regulations and Recommendations for Shellfish
29(1)
2.5 Specifications for Foods Purchased by Government Agencies
30(1)
2.6 International Standards and Policies
31(1)
2.7 Summary
31(1)
2.8 Study Questions
32(3)
References
32(3)
3 Nutrition Labeling
35(10)
3.1 Introduction
36(1)
3.2 US Food and Drug Administration Food Labeling Regulations
36(5)
3.3 US Department of Agriculture Food Labeling Regulations
41(1)
3.4 Summary
42(1)
3.5 Study Questions
42(3)
References
43(2)
4 Evaluation of Analytical Data
45(16)
4.1 Introduction
46(1)
4.2 Measures of Central Tendency
46(1)
4.3 Reliability of Analysis
46(6)
4.4 Curve Fitting: Regression Analysis
52(3)
4.5 Reporting Results
55(2)
4.6 Summary
57(1)
4.7 Study Questions
57(1)
4.8 Practice Problems
58(3)
References
59(2)
5 Sampling and Sample Preparation
61(18)
5.1 Introduction
63(1)
5.2 Selection of Sampling Procedures
64(1)
5.3 Types of Sampling Plans
65(2)
5.4 Sampling Procedures
67(3)
5.5 Preparation of Samples
70(4)
5.6 Summary
74(1)
5.7 Study Questions
74(5)
References
75(4)
Part 2 Spectroscopy and Mass Spectrometry
6 Basic Principles of Spectroscopy
79(10)
6.1 Introduction
80(1)
6.2 Light
80(2)
6.3 Energy States of Matter
82(3)
6.4 Energy-Level Transitions in Spectroscopy
85(2)
6.5 Summary
87(1)
6.6 Study Questions
88(1)
Resource Materials
88(1)
7 Ultraviolet, Visible, and Fluorescence Spectroscopy
89(18)
7.1 Introduction
90(1)
7.2 Ultraviolet and Visible Absorption Spectroscopy
90(11)
7.3 Fluorescence Spectroscopy
101(2)
7.4 Summary
103(1)
7.5 Study Questions
103(1)
7.6 Practice Problems
104(3)
Reference
106(1)
Resource Materials
106(1)
8 Infrared and Raman Spectroscopy
107(22)
8.1 Introduction
109(1)
8.2 Principles of IR Spectroscopy
109(2)
8.3 Mid-IR Spectroscopy
111(5)
8.4 Near-IR Spectroscopy
116(4)
8.5 Raman Spectroscopy
120(1)
8.6 Handheld and Portable Technology
121(2)
8.7 Summary
123(2)
8.8 Study Questions
125(4)
References
125(4)
9 Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry
129(22)
9.1 Introduction
131(1)
9.2 General Principles
131(1)
9.3 Atomic Absorption Spectroscopy
132(5)
9.4 Atomic Emission Spectroscopy
137(6)
9.5 Applications of Atomic Absorption and Emission Spectroscopy
143(1)
9.6 Inductively Coupled Plasma-Mass Spectrometry
144(1)
9.7 Comparison of AAS, ICP-OES, and ICP-MS
145(2)
9.8 Summary
147(1)
9.9 Study Questions
147(1)
9.10 Practice Problems
148(3)
References
150(1)
10 Nuclear Magnetic Resonance
151(14)
10.1 Introduction
152(1)
10.2 Principles of NMR Spectroscopy
152(5)
10.3 NMR Spectrometer
157(1)
10.4 Applications
158(4)
10.5 Summary
162(1)
10.6 Study Questions
162(3)
References
162(1)
Resource Materials
163(2)
11 Mass Spectrometry
165(20)
11.1 Introduction
166(1)
11.2 Instrumentation: The Mass Spectrometer
166(6)
11.3 Interpretation of Mass Spectra
172(2)
11.4 Gas Chromatography-Mass Spectrometry
174(1)
11.5 Liquid Chromatography-Mass Spectrometry
175(1)
11.6 Tandem Mass Spectrometry
175(1)
11.7 High-Resolution Mass Spectrometry (HRMS)
176(1)
11.8 Applications
177(3)
11.9 Summary
180(1)
11.10 Study Questions
180(5)
References
181(1)
Resource Materials
181(4)
Part 3 Chromatography
12 Basic Principles of Chromatography
185(28)
12.1 Introduction
187(1)
12.2 Extraction
187(1)
12.3 Chromatography
187(6)
12.4 Physicochemical Principles of Chromatographic Separation
193(9)
12.5 Analysis of Chromatographic Peaks
202(7)
12.6 Summary
209(1)
12.7 Study Questions
209(4)
References
211(2)
13 High-Performance Liquid Chromatography
213(14)
13.1 Introduction
214(1)
13.2 Components of an HPLC System
214(6)
13.3 Applications in HPLC
220(5)
13.4 Summary
225(1)
13.5 Study Questions
225(2)
References
226(1)
14 Gas Chromatography
227(30)
14.1 Introduction
229(1)
14.2 Sample Preparation for Gas Chromatography
229(7)
14.3 Gas Chromatographic Hardware and Columns
236(10)
14.4 Chromatographic Theory
246(3)
14.5 Applications of GC
249(2)
14.6 Summary
251(1)
14.7 Study Questions
251(6)
References
252(5)
Part 4 Compositional Analysis of Foods
15 Moisture and Total Solids Analysis
257(30)
15.1 Introduction
259(2)
15.2 Moisture Content
261(16)
15.3 Water Activity
277(4)
15.4 Moisture Sorption Isotherms
281(2)
15.5 Summary
283(1)
15.6 Study Questions
284(1)
15.7 Practice Problems
285(2)
References
286(1)
16 Ash Analysis
287(12)
16.1 Introduction
288(1)
16.2 Methods
288(6)
16.3 Comparison of Methods
294(1)
16.4 Summary
294(1)
16.5 Study Questions
294(2)
16.6 Practice Problems
296(3)
References
297(2)
17 Fat Analysis
299(16)
17.1 Introduction
301(1)
17.2 Solvent Extraction Methods
302(5)
17.3 Nonsolvent Wet Extraction Methods
307(1)
17.4 Instrumental Methods
308(1)
17.5 Comparison of Methods
309(1)
17.6 Summary
310(1)
17.7 Study Questions
310(4)
17.8 Practice Problems
314(1)
References
314(1)
18 Protein Analysis
315(18)
18.1 Introduction
317(1)
18.2 Nitrogen-Based Methods
318(4)
18.3 Infrared Spectroscopy
322(1)
18.4 Colorimetric Methods
322(3)
18.5 Ultraviolet Absorption Methods for Proteins and Peptides
325(1)
18.6 Nonprotein Nitrogen Determination
325(1)
18.7 Comparison of Methods
326(1)
18.8 Special Considerations
326(1)
18.9 Summary
327(1)
18.10 Study Questions
327(1)
18.11 Practice Problems
327(6)
References
330(3)
19 Carbohydrate Analysis
333(28)
19.1 Introduction
334(1)
19.2 Sample Preparation
335(5)
19.3 Total Carbohydrate: Phenol-Sulfuric Acid Method
340(1)
19.4 Mono- and Oligosaccharides
341(4)
19.5 Polysaccharides
345(4)
19.6 Dietary Fiber
349(5)
19.7 Physical Methods
354(2)
19.8 Summary
356(1)
19.9 Study Questions
356(1)
19.10 Practice Problems
357(4)
References
359(2)
20 Vitamin Analysis
361(10)
20.1 Introduction
362(3)
20.2 Bioassay Methods
365(1)
20.3 Microbiological Assays
366(1)
20.4 Chemical Methods
366(3)
20.5 Comparison of Methods
369(1)
20.6 Summary
369(1)
20.7 Study Questions
369(1)
20.8 Practice Problems
370(1)
References
370(1)
21 Traditional Methods for Mineral Analysis
371(18)
21.1 Introduction
373(1)
21.2 Basic Considerations
374(2)
21.3 Methods
376(4)
21.4 Benchtop Rapid Analyzers for Salt
380(1)
21.5 Comparison of Methods
380(1)
21.6 Summary
381(1)
21.7 Study Questions
381(3)
21.8 Practice Problems
384(5)
References
385(4)
Part 5 Chemical Characterization and Associated Assays
22 pH and Titratable Acidity
389(18)
22.1 Introduction
391(1)
22.2 Calculation and Conversion for Neutralization Reactions
391(1)
22.3 pH
392(4)
22.4 Titratable Acidity
396(6)
22.5 Summary
402(1)
22.6 Study Questions
403(1)
22.7 Practice Problems
403(4)
References
405(2)
23 Fat Characterization
407(24)
23.1 Introduction
409(3)
23.2 General Considerations
412(1)
23.3 Methods for Bulk Oils and Fats
412(6)
23.4 Lipid Oxidation: Measuring Present Status
418(3)
23.5 Lipid Oxidation: Evaluating Oxidative Stability
421(1)
23.6 Methods for Lipid Components
422(4)
23.7 Summary
426(1)
23.8 Study Questions
427(1)
23.9 Practice Problems
427(4)
References
428(3)
24 Protein Separation and Characterization Procedures
431(24)
24.1 Introduction
432(1)
24.2 Methods of Protein Separation
432(10)
24.3 Protein Characterization Procedures
442(8)
24.4 Summary
450(1)
24.5 Study Questions
450(2)
24.6 Practice Problems
452(3)
References
452(3)
25 Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
455(14)
25.1 Introduction
457(1)
25.2 Analysis of (Total) Phenolics
457(4)
25.3 Antioxidant Capacity Assays
461(6)
25.4 Summary
467(1)
25.5 Study Questions
467(2)
References
467(2)
26 Application of Enzymes in Food Analysis
469(18)
26.1 Introduction
471(1)
26.2 Principles
471(8)
26.3 Applications
479(6)
26.4 Summary
485(1)
26.5 Study Questions
485(2)
References
486(1)
27 Immunoassays
487(16)
27.1 Introduction
488(2)
27.2 Theory of Immunoassays
490(1)
27.3 Solid-Phase Immunoassays
491(8)
27.4 Immunoaffinity Purification
499(1)
27.5 Applications
500(1)
27.6 Summary
500(1)
27.7 Study Questions
501(2)
References
502(1)
28 Determination of Oxygen Demand
503(8)
28.1 Introduction
504(1)
28.2 Methods
504(1)
28.3 Comparison of BOD and COD Methods
505(1)
28.4 Sampling and Handling Requirements
506(1)
28.5 Summary
506(1)
28.6 Study Questions
507(1)
28.7 Practice Problems
507(4)
References
507(4)
Part 6 Analysis of Physical Properties of Foods
29 Rheological Principles for Food Analysis
511(18)
29.1 Introduction
513(1)
29.2 Fundamentals of Rheology
513(4)
29.3 Rheological Fluid Models
517(1)
29.4 Rheometry
518(6)
29.5 Tribology
524(1)
29.6 Summary
525(2)
29.7 Study Questions
527(2)
References
527(2)
30 Thermal Analysis
529(16)
30.1 Introduction
530(1)
30.2 Materials Science
530(4)
30.3 Principles and Methods
534(5)
30.4 Applications
539(4)
30.5 Summary
543(1)
30.6 Study Questions
543(2)
References
544(1)
31 Color Analysis
545(12)
31.1 Introduction
546(1)
31.2 Physiological Basis of Color
546(1)
31.3 Color Specification Systems
547(5)
31.4 Practical Considerations in Color Measurement
552(2)
31.5 Summary
554(1)
31.6 Study Questions
554(3)
References
555(2)
32 Food Microstructure Techniques
557(16)
32.1 Introduction
558(1)
32.2 Microscopy
558(5)
32.3 Chemical Imaging
563(3)
32.4 X-Ray Diffraction
566(1)
32.5 Tomography
567(1)
32.6 Case Studies
567(1)
32.7 Summary
568(1)
32.8 Study Questions
569(4)
References
570(3)
Part 7 Analysis of Objectionable Matter and Constituents
33 Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern
573(26)
33.1 Introduction: Current and Emerging Food Hazards
575(1)
33.2 Analytical Approach
575(4)
33.3 Pesticide Residue Analysis
579(3)
33.4 Mycotoxin Analysis
582(2)
33.5 Antibiotic Residue Analysis
584(2)
33.6 Analysis of GMOs
586(2)
33.7 Allergen Analysis
588(1)
33.8 Analysis of Other Chemical Contaminants and Undesirable Constituents
589(4)
33.9 Summary
593(1)
33.10 Study Questions
593(6)
References
594(5)
34 Analysis for Extraneous Matter
599(16)
34.1 Introduction
601(1)
34.2 General Considerations
602(1)
34.3 Official and Approved Methods
602(1)
34.4 Basic Analysis
603(3)
34.5 Other Techniques
606(4)
34.6 Comparison of Methods
610(1)
34.7 Isolation Principles Applied to Food Processing
610(2)
34.8 Summary
612(1)
34.9 Study Questions
612(3)
References
613(2)
35 Food Forensic Investigation
615(18)
35.1 Introduction
617(1)
35.2 Typical/Atypical Issues Requiring Forensic Analysis
617(1)
35.3 Essential Elements of Food Forensic Teams
618(3)
35.4 Ask Questions Before Analysis Begins
621(1)
35.5 Analyzing "Problem Samples"
622(6)
35.6 Identifying the What, Where, When, and How of an Issue
628(2)
35.7 Interpreting and Reporting Data
630(1)
35.8 Summary
630(1)
35.9 Study Questions
631(2)
References
631(2)
Index 633
S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years.  She has received teaching awards from her department, college, university, and the Institute of Food Technologists.  She has edited five editions of a textbook and three editions of a laboratory manual for Food Analysis.  
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