This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry. General information chapters on regulations, labeling sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern. Methods of analysis cover information on the basic principles, advantages, limitations, and applications. The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques. Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials.
Part I. General Information.- 1. Introduction to Food Analysis.- 2.
United States Government Regulations and International Standards Related to
Food Analysis.- 3. Nutrition Labeling.- 4. Evaluation of Analytical Data.-
5. Sampling and Sample Preparation.- Part II. Spectroscopy and Mass
Spectrometry.- 6. Basic Principles of Spectroscopy.- 7. Ultraviolet,
Visible, and Fluorescence Spectroscopy.-
8. Infrared and Raman Spectroscopy.-
9. Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and
Inductively Coupled Plasma-Mass Spectrometry.- 10. Nuclear Magnetic
Resonance.- 11. Mass Spectrometry.- Part III. Chromatography.- 12. Basic
Principles of Chromatography.- 13. High Performance Liquid Chromatography.-
14. Gas Chromatography.- Part IV. Compositional Analysis of Foods.- 15.
Moisture and Total Solids Analysis.- 16. Ash Analysis.- 17. Fat Analysis.-
18. Protein Analysis.- 19. Carbohydrate Analysis.- 20. Vitamin Analysis.-
21. Traditional Methods for Mineral Analysis.- Part V. Chemical
Characterization and Associated Assays.- 22. pH and Titratable Acidity.-
23. Fat Characterization.- 24. Protein Separation and Characterization
Procedures.- 25. Determination of (Total) Phenolics and Antioxidant Capacity
in Food and Ingredients.- 26. Application of Enzymes in Food Analysis.- 27.
Immunoassays.- 28. Determination of Oxygen Demand.- Part VI. Analysis of
Physical Properties of Foods.- 29. Rheological Principles for Food
Analysis.- 30. Thermal Analysis.- 31. Color Analysis.- 32. Food
Microstructure Techniques.- Part VII. Analysis of Objectionable Matter and
Constituents.- 33. Analysis of Food Contaminants, Residues and Chemical
Constituents of Concern.- 34. Analysis for Extraneous Matter.- 35. Food
Forensic Investigation.
Suzanne Nielsen, an Emeritus Professor of the Food Science Department at Purdue University, taught Food Analysis lecture classes for 37 years, and Food Analysis laboratory courses for 19 years. She received teaching awards from her department, college, university, the Institute of Food Technologists, and the USDA. She has edited six editions of a textbook and four editions of a laboratory manual for Food Analysis.
Baraem P. Ismail is the Founder and Director of the Plant Protein Innovation Center and is a Professor at the Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail has over 28 years of experience in Food Chemistry research. She has been teaching the Food Analysis lecture and lab course for the past 16 years. She has contributed to several chapters in past editions of both the Food Analysis textbook and associated lab manual. She is the recipient of a Distinguished Teaching Award and an Outstanding Professor Award from the University of Minnesota.
