Food Composition and Analysis

1. Front Matter

   Pages i-xi

   PDF

2. Food Laws and Regulations

   • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

   Pages 1-18

3. Sampling and Proximate Analysis

   • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

   Pages 19-34

4. Instrumental Methods Used in Food Analysis

   • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

   Pages 35-99

5. Carbohydrates

   • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

   Pages 100-177

6. Lipids

   • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

   Pages 178-231

7. Proteins

   • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

   Pages 232-282

8. Enzymes

   • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

   Pages 283-348

9. The Vitamins

   • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

   Pages 349-417

10. Flavoring Agents

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

    Pages 418-452

11. Coloring Agents and Color of Foods

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

    Pages 453-492

12. Wheat and Wheat Products

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

    Pages 493-542

13. Milk and Milk Products

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

    Pages 543-595

14. Meat, Poultry, and Fish

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

    Pages 596-620

15. Food Deterioration, Preservation, and Contamination

    • Leonard W. Aurand, A. Edwin Woods, Marion R. Wells

    Pages 621-663

16. Back Matter

    Pages 665-690

    PDF

There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer­ chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab­ oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab­ oratory experimentation are not necessarily the most important eco­ nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.

• Absorption
• additives
• amino acid
• carbohydrates
• Fluor
• food
• food additive
• food industry
• food law
• food processing
• milk
• nutrition
• processing
• Seafood
• Vitamin

• Department of Food Science, North Carolina State University, Raleigh, USA

  Leonard W. Aurand

• Department of Chemistry, Middle Tennessee State University, Murfreesboro, USA

  A. Edwin Woods

• Department of Biology, Middle Tennessee State University, Murfreesboro, USA

  Marion R. Wells

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