New Techniques in the Analysis of Foods

1. Front Matter

   Pages i-viii

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2. Physical Properties

   1. Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese

      • Michael H. Tunick, Peter H. Cooke, Edyth L. Malin, Philip W. Smith, V. H. Holsinger

      Pages 1-8

   2. Confocal Microscopy of Bread

      • Yael Vodovotz, Pavinee Chinachoti

      Pages 9-17

   3. Dimensional Analysis of the Electrorheological Behavior of Milk Chocolate

      • Christopher R. Daubert, James F. Steffe

      Pages 19-36

   4. Extracting Useful Information from Irregular and Irreproducible Mechanical and Other Signatures

      • Micha Peleg

      Pages 37-52

   5. DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods

      • Louise Slade, Harry Levine, Martha Wang, James Ievolella

      Pages 53-68

   6. Phase Transitions of Soy Globulins and the Development of State Diagrams

      • Alfredo Morales, Jozef L. Kokini

      Pages 69-77

   7. A Novel Fluorescent Method for Rapid Screening of Compounds for Antioxidant Activity

      • Arti Arora, Gale M. Strasburg

      Pages 79-89

3. Microbiological Analyses

   1. An Overview of Methods for Identification of E. coli O157:H7

      • Mary Lou Tortorello, Diana Stewart

      Pages 91-102

   2. A Surface Plasmon Resonance Biosensor for Real-Time Immunologic Detection of Escherichia coli O157:H7

      • Pina M. Fratamico, Terence P. Strobaugh, Marjorie B. Medina, Andrew G. Gehring

      Pages 103-112

   3. Bioluminescence

      • Mansel W. Griffiths

      Pages 113-129

   4. Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogens

      • Vijay K. Juneja, Arthur J. Miller

      Pages 131-141

   5. A Rapid Method for Predicting the Potential Shelf-Life of Fresh Chicken

      • Scott M. Russell

      Pages 143-146

   6. Rapid Impediometric Method to Determine Crustacean Food Freshness

      • Lori N. Cotton, Douglas L. Marshall

      Pages 147-160

4. Compositional Analyses

   1. Rapid Methods for Compositional Analyses of Meat and Meat Products

      • Joseph G. Sebranek

      Pages 161-169

   2. A New Mass Spectrometric Method for the Regiospecific Analysis of Triacylglycerols in Edible Oils and Fats

      • Hazel R. Mottram, Richard P. Evershed

      Pages 171-179

   3. MALDI-MS for Food Analysis

      • Peter Sporns, Darcy C. Abell

      Pages 181-192

   4. Analysis of Food Carbohydrates

      • Betty W. Li

      Pages 193-200

   5. Determination of Nitrate and Nitrite in Meat and Dairy Products

      • Daniel C. Siu, Alan Henshall, Walter A. Ausserer

      Pages 201-210

5. Back Matter

   Pages 211-213

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The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157:H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec­ tron microscopy, fluorescence spectroscopy, and electrorheology have been applied to cheese, bread, meat, and chocolate, new methods for monitoring and predicting shelf life have been introduced; new techniques for determining the composition of food have evolved. This book includes many emerging approaches which food scientists may find useful and probably will not find in a textbook. The editors thank the authors whose work is presented in these chapters, the Divi­ sion of Agricultural and Food Chemistry for agreeing to hold the symposium, and our edi­ tors at Kluwer Academic I Plenum Publishers whose assistance made our task easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v CONTENTS Physical Properties I. Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin, Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

• Fluor
• Polysaccharid
• carbohydrate
• dietary fiber
• polysaccharides
• rheology
• soy

• USDA-Agricultural Research Service, Wyndmoor, USA

  Michael H. Tunick, Samuel A. Palumbo, Pina M. Fratamico

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