Ismail / Nielsen Nielsen's Food Analysis

Sixth Auflage 2024
ISBN: 978-3-031-50643-7
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 614 Seiten, eBook

Reihe: Food Science Text Series

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.  

Zielgruppe

Lower undergraduate

Autoren/Hrsg.

Ismail, B. Pam

Nielsen, S. Suzanne

Inhaltsverzeichnis

Part I.  General Information

 1.  Introduction to Food Analysis

S. Suzanne Nielsen

2.  United States Government Regulations and International Standards Related to Food Analysis

            S. Suzanne Nielsen

 3.  Nutrition Labeling

S. Suzanne Nielsen

 4.  Evaluation of Analytical Data

J. Scott Smith

 5.  Sampling and Sample Preparation

Indarpal Singh and Tim D. Perez

Part II.  Spectroscopy and Mass Spectrometry

6.  Basic Principles of Spectroscopy

Mirko Bunzel and Michael H. Penner

7.  Ultraviolet, Visible, and Fluorescence Spectroscopy

Mirko Bunzel and Michael H. Penner

8.  Infrared and Raman Spectroscopy

Luis Rodriguez-Saona and Huseyin Ayvaz

9.  Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry

Vincent Yeung, Dennis D. Miller, and Michael A. Rutzke

10.  Nuclear Magnetic Resonance     

Senay Simsek and Bradley L. Reuhs

11.  Mass Spectrometry

Umet Yucel and J. Scott Smith  

Part III.  Chromatography

12.  Basic Principles of Chromatography

Baraem P. Ismail

13.  High Performance Liquid Chromatography

Baraem P. Ismail and Bradley L. Reuhs

14.  Gas Chromatography

Gary A. Reineccius and Michael C. Qian

Part IV.  Compositional Analysis of Foods

 15.  Moisture and Total Solids Analysis

Lisa J. Mauer  

 16.  Ash Analysis

G. Keith Harris

17.  Fat Analysis

Bingcan Chen and Wayne C. Ellefson

18.  Protein Analysis

Derek R. Dee and Sam K. C. Chang

19.  Carbohydrate Analysis  

Kerry C. Huber and James N. BeMiller

20.  Vitamin Analysis

Ronald B. Pegg  

21.  Traditional Methods for Mineral Analysis

Robert E. Ward  

Part V.  Chemical Characterization and Associated Assays

22.  pH and Titratable Acidity

Catrin Tyl

23.  Fat Characterization

Oscar A. Pike  

24.  Protein Separation and Characterization Procedures

Baraem P. Ismail and Denise M. Smith

25.  Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients

Rachel R. Schendel and Prakash R. Pandeya

26.  Application of Enzymes in Food Analysis

José I. Reyes De-Coreuera  

27.  Immunoassays

Qinchun Rao

28.  Determination of Oxygen Demand

Yong D. Hang

Part VI.  Analysis of Physical Properties of Foods

29.  Rheological Principles for Food Analysis

Helen S. Joyner

30.  Thermal Analysis

Shelly J. Schmidt and Leonard C. Thomas

31.  Color Analysis

M. Monica Giusti, Belén Gordillo and M. Lourdes González-Miret   

32.  Food Microstructure Techniques

Jinping Dong  

Part VII.  Analysis of Objectionable Matter and Constituents

33.  Analysis of Food Contaminants, Residues and Chemical Constituents of Concern

Baraem P. Ismail and S. Suzanne Nielsen

34.  Analysis for Extraneous Matter

Huyla Dogan and Bhadriraju Subramanyam

35.  Food Forensic Investigation

William R. Aimutis, Michael A. Mortenson, and Jinping Dong

Über Autor(innen)

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.