Overview

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.  

Full Product Details

Author:   B. Pam Ismail ,  S. Suzanne Nielsen
Publisher:   Springer International Publishing AG
Imprint:   Springer International Publishing AG
Edition:   6th ed. 2024
ISBN:  

9783031506420

ISBN 10:   3031506421
Pages:   651
Publication Date:   04 May 2024
Audience:   Professional and scholarly ,  College/higher education ,  Professional & Vocational ,  Undergraduate
Format:   Hardback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

Table of Contents

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.

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Author Information

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.

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