With diet, health, and food safety news making headlines on a
regular basis, the ability to separate, identify, and analyze the
nutrients, additives, and toxicological compounds found in food and
food components is more important than ever. This requires proper
training in the application of best methods, as well as efforts to
improve existing methods to meet analytical needs. Advances in
instrumentation and applied instrumental analysis methods have
allowed scientists concerned with food and beverage quality,
labeling, compliance, and safety to meet these ever-increasing
analytical demands. This updated edition of Methods of Analysis of
Food Components and Additives covers recent advances as well as
established methods in a concise guide, presenting detailed
explanations of techniques for analysis of food components and
additives. Written by leading scientists, many of whom personally
developed or refined the techniques, this reference focuses
primarily on methods of food analysis and novel analysis
instruments. It provides readers with a survey of modern analytical
instruments and methods for the analysis of food components,
additives, and contaminants. Each chapter summarizes key findings
on novel analysis methods, including the identification,
speciation, and determination of components in raw materials and
food products. The text describes the component or additive that
can be analyzed, explains how it works, and then offers examples of
applications. This reference covers selection of techniques,
statistical assessments, analysis of drinking water, and rapid
microbiological techniques. It also describes the application of
chemical, physical, microbiological, sensorial, and instrumental
novel analysis to food components and additives, including
proteins, peptides, lipids, vitamins, carotenoids, chlorophylls,
and food allergens, as well as genetically modified components,
pesticide residues, pollutants, chemical preservatives, and
radioactive components in foods. The Second Edition contains three
valuable new chapters on analytical quality assurance, the analysis
of carbohydrates, and natural toxins in foods, along with updates
in the remaining chapters, numerous examples, and many new figures.
General
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