Accurate, sensitive, and rapid analytical determinations are essential in food science. Yet how does one select the best method to use for a given analysis? With a wide range of factors to consider and a large number of available methods, choosing one method and using it effectively requires a great deal of expertise.
While each title stands on its own as a valuable reference, together this guide and its companion title, Handbook of Food Analytical Chemistry: Pigments, Colorants, Flavors, Textures, and Bioactive Food Components, encompass all of the material that was previously available in Wiley′s Current Protocols in Food Analytical Chemistry. the Handbook of Food Analytical Chemistry provides detailed descriptions, background information, and troubleshooting sections on a comprehensive array of procedures. Written by recognized experts in the field, this guide is a must–have reference for anyone who deals with food analysis.
This single volume covers procedures and issues related to analyses involving:
Each section includes detailed instructions with advisory comments, critical troubleshooting tips, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry.
Emphasizing effective, state–of–the–art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. It is an indispensable reference for all scientists, technicians, and students in food science.
Foreword to Current Protocols in Food Analytical Chemistry.
A1. Gravimetric Measurements of Water.
A1.1 Gravimetric Determination of Water by Drying and Weighing.
A1.2 Karl Fischer Titration.
A1.3 Application of Low–Resolution NMR for Simultaneous Moisture and Oil Determination in Flood (Oilseeds).
A1.4 Traditional Indirect methods for Estimation of Water Content: Measurement of Brix.
A.2 Vapor Pressure Measurements of Water.
A2.1 Factors to Consider When Estimating Water Vapor Pressure.
A2.2 Dew–Point Method for the Determination of Water Activity.
A2.3 Measurement of Water Activity Using Isopiestic Method.
A2.4 Direct Manometric Determination of Vapor Pressure.
A2.5 Measurement of Water Activity by Electronic Sensors.
B1. Measurement of Protein Content.
B1.1 The Colorimetric Detection and Quantitation of Total Protein.
B1.2 Determination of Total Nitrogen.
B1.3 Spectrophotometric Determination of Protein Concentration.
B.2 Biochemical Compositional Analyses of Proteins.
B2.1 Analyses of Protein Quality.
B2.2 Evaluation of the Progress of Protein Hydrolysis.
B.3 Characterization of Proteins.
B3.1 Electrophoresis Analysis.
B3.2 Electrobloting from Polyacrylamide Gels.
B3.3 Detection of Proteins on Blot Membranes.
B3.4 Immunoblot Detection.
B3.5 Determining the CD Spectrum of a Protein.
B3.6 Determining the Fluorescence Spectrum of a Protein.
B.4 Purification of Proteins.
B4.1 Overview of Protein Purification and Characterization.
B4.2 Overview of Conventional Chromatography.
B.5 Functionality of Proteins.
B5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing.
B5.2 Measurement of Protein Hydrophobicity.
B5.3 Water Retention Properties of Solid Foods.
C1. Strategies for Enzymes Activity Measurements.
C1.1 Expression and Measurement of Enzyme Activity.
C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase.
C.2 Proteolytic Enzymes.
C2.1 Activity Measurements of Proteinases Using Synthetic Substrates.
C2.2 Peptodase Activity Assays Using Protein Substrates.
C.3 Lipolytic Enzymes.
C3.1 Lipase Assays.
C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase).
C4.2 Analysis of Lipoxygenase Activity and Products.
D1. Lipid Composition.
D1.1 Extraction and Measurement of Total Lipids.
D1.2 Analysis of Fatty Acids in Food Lipids.
D1.4 Oil Quality Indices.
D1.5 Analysis of Tocopherols and Tocotrienols.
D1.6 Quantitation of Lipid Classes by Thin–Layer Chromatography with Flame Ionization Detection.
D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids.
D.2 Lipid Oxidation/Stability.
D2.1 Measurement of Primary Lipid Oxidation Products.
D2.2 Chromatographic Analysis of Secondary Lipid Oxidation Products.
D2.3 Assessment of Oxidative Stability for Lipids.
D2.4 Spectrophotometric Measurement of Secondary Lipid Oxidation Products.
D.3 Physical Properties of Lipids.
D3.1 Determination of Solid Fat Content by Nuclear Magnetic Resonance.
D3.2 Lipid Crystal Characterization.
D3.3 Emulsion Droplet Size Determination.
D3.4 Emulsion Stability Determination.
D3.5 Key Concepts of Interfacial Properties in Food Chemistry.
D3.6 Static and Dynamic Interfacial Tension Analysis.
E1. Mono– and Oligosaccharides.
E1.1 Colorimetric Quantification of Carbohydrates.
E1.2 HPLC of Mon– and Disaccharides Using Refractive Index Detection.
E.2 Starch and Starch Derivatives.
E2.1 Overview of Laboratory Isolation of Starch from Plant Materials.
E2.2 Enzymatic Quantitation of Total Starch in Plant Products.
E2.3 Determination of Total Amylose Content of Starch.
E.3 Cell Wall Polysaccharides.
E3.1 Isolation of Plant Cell Walls and Fractionation of Cell wall Polysaccharides.
E3.2 Determination of Neutral Sugars by Gas Chromatography of Their Alditol Acetates.
E3.3 Determination of the Uronic Acid Content of Plant Cell Walls Using a Colorimetric Assay.
E3.4 Determining the Degree of Methylation and Acetylation of Pectin.
E3.5 Quantitative Determination of ß–Glucan Content.
...recommendable to everyone in need of a compendium explaining in detail the how–to for a food–analysis laboratory. (Analytical and Bioanalytical Chemistry, February 2007)