Food Analysis Third Edition edited by S.Suzanne Nielsen Purdue University West Lafayette,Indiana KLUWER ACADEMIC/PLENUM PUBLISHERS New York●Boston●Dordrecht●London●Moscow
Contents Contribufing Aullors vii 11.Vitamin Analysis 175 Ronald R.Eitenmiller and Preface and Acknowledgments ix W.O.Landen,Jr. List of Abbreviations xi 12.Mineral Analysis 189 Charles E.Carpenter and Part I.General Informatlon Deloy G.Hendvicks 1.Introduction to Food Analysis 3 S.Suzanne Nielsen Part Ill.Chemlcal Properties and Characterlstlcs of Foods 2.United States Government Regulations and International Standards Related to Food 13.pH and Titratable Acidity 207 Analysis 15 George D.Sadler and Patricin A.Murphy S.Suzanne Nielsen 14.Fat Characterization 227 Nutrition Labeling 35 Oscar A.Pike S.Suzanne Nielsen and Lloyd E.Melzger 15.Protein Separation and Characterization 4. Evaluation of Analytical Data 51 Procedures 247 I.Scott Smith Denise M.Smith 5.Sampling and Sample Preparation 65 16.Application of Enzymes in Food Andret Procfor and fean-Frangois Analysis 269 Meullenet joseph R.Powers 17.Immunoassays 287 Part ll.Compositional Analysis of Foods Peter Sporns 6.Moisture and Total Solids Analysis 81 18.Agricultural Biotechnology (GMO) Robert L.Bradley,Jr. Methods of Analysis 301 Anne R.Bridges,Kimberly M.Magin,and 7.Ash Analysis 103 James W.Stave Leniel H.Harbers and S.Suzanne Nielsen 19.Analysis of Pesticide,Mycotoxin,and 8 Crude Fat Analysis 113 Drug Residues in Foods 315 David B.Min and leff M.Boff William D.Marshall 9 Protein Analysis 131 20.Analysis for Extraneous Matter 341 Sam K.C.Chang John R.Pedersen 10.Carbohydrate Analysis 143 21.Determination of Oxygen Demand 351 Janies N.BeMiller Yong D.Hang
vi Contents Part IV.Spectroscopy 28.High Performance Liquid Chromatography 461 Mary Amn Rounds and Jesse F.Gregory,IlI 22.Basic Principles of Spectroscopy 359 Michael H.Penner 29.Gas Chromatography 479 Gary A.Reineccius 23.Ultraviolet,Visible,and Fluorescence Spectroscopy 371 Michael H.Penner XPart VI.Physical Propertles of Foods 24.Infrared Spectroscopy 387 Randy L.Wehling 30.Rheological Principles for Food Analysis 503 Christopher R.Daubert and E.Allen Foegeding 25.Atomic Absorption and Emission Spectroscopy 401 31.Thermal Analysis 517 Dennis D.Miller and Michael A.Rutzke Timothy W.Schenz 26.Mass Spectrometry 423 32.Color Analysis 529 I.Scott Smith and Rohan A.Thakur F.lack Francis Index 543 Part V.Chromatography 27.Basic Principles of Chromatography 437 Mary Ann Rounds and S.Suzanne Nielsen
Contributing Authors James N.BeMiller Jesse F.Gregory,III Department of Food Science Department of Food Science and Human Nutrition Purdue University University of Florida West Lafayette,Indiana 47907-1160 Gainesvilie,Florida 32611-0370 Jeff M.Boff Department of Food Science and Technology Yong D.Hang The Ohio State University Department of Food Science and Technology Columbus.Ohio 43210 Cornell University Geneva,New York 14456 Robert L.Bradley,Ir.(retired) Formerly.Department of Food Science Leniel H.Harbers (retired) University of Wisco Formerly,Department of Animal Sciences and nsin 53706 Industry Kansas State University Anne R.Bridges Manhattan.Kansas 665016-1600 Medallion Labo General Mills Mi eapolis,Minnesota 55427 of Food Scence Charles E.Carpenter Logan,Utan 84322-870 ent of Nutrition and Food Sciences Utab State Unive Logan,Utah W.o.【anden,Jr nt of Food Science Sam K.C.Chang nt ofc real and Food Sciences Fargo,North Dakota 58105 Kimberly M.Magin Monsanto Co ChristopherR.Daubert St.Louis,Missouri 63198 rol William D.Marshall rolina27695-7624 Department of Food Science and Agricultural Chemistry Ronald R.Eitenmiller Departn of Food Science MacDonald Campus of McGill University St.-Anne-de-Bellevue,Quebec H9X 3V9 University of Georgia Canada Athens,Georgia 30602 E.Allen Foegedir Lloyd E.Metzger Department Science Department of Fuod Science and Nutrition North Carolina state University University of Minnesota Raleigh,North Carolina 27695-7624 St.Paul,Minnesota 55108-6099 E.Jack Francis(retired Jean-Frangois Meullenet Formerly,Department of Food Science Department of Food Science University of Massachusetts University of Arkansas Amherst,Massachusetts 01003 Fayetteville,Arkansas 72703
vi Contributing Authors Dennis D.Miller Mary Ann Rounds(deceased) Department of Food Science Department of Physics Cornell University Purdue University Ithaca.New York 14853-7201 West Lafayette,Indiana 47907 David B.Min Michael A.Rutzke Department of Food Science and Technology U.S.Plant,Soil,and Nutrition Laboratory The Ohio State University USDA/ARS Columbus.Ohio 43210 Cornell Universitv Ithaca.NY 14853 Patricia A.Murphy Department of Food Science and Human Nutrition George D.Sadler Iowa State University National Center for r Food Safety and Technology Ames,Iowa 50011 Illinois Institute Summit-Argo,Illinois 60501 Deparment ofFoo Snce Timothy W.Schenz Abbott Laboratories West Lafayette,Indiana 47907-1160 Ross Products Division Columbus,Ohio 43216 John R.Pedersen (retired) ormerly,De Denise M.Smith of Grain Science and Industry ent of Food Science and Toxicology Manhatta Kansas 506-2201 iversity of Idaho Moscow,[daho 83844-2201 Michael H.Penner Department of Food Science and Technology J.Scott Smith Department of Animal Sciences and Industry allis On reg0n97331-6602 Kansas State University Manhattan.Kansas 66506-1600 ent of Nutrition,Dietetics,and Food Science Peter Sporns ung University Department of Agriculture,Food Nutritional Brigham Provo,Utah 84602 University of Alberta Alberta T6G2P5 Joseph R.Powers artment of Food Science and Human Nutrition on State Unive Pullm n991645184 James W.Stave Strategic Diagnostics Inc Newark,Deleware 19713 Andrew Proctor Department of Food Science Rohan a.Thakur University of Arkansas Finnigan Corporation:A Thermo Quest Company Fayetteville,Arkansas 72703 San Jose,California 95134-1991 Gary A.Reineccius Randy L.Wehling ent ence and Nutrition nt of Fo od Science and Technology of neh Lincoln,N 85383.0919