Food Analysis

  • S. Suzanne Nielsen

Part of the Food Science Text Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xx
  2. General Information

    1. Front Matter
      Pages 1-1
    2. S. Suzanne Nielsen
      Pages 3-16
    3. Lloyd E. Metzger, S. Suzanne Nielsen
      Pages 35-43
    4. J. Scott Smith
      Pages 45-59
    5. Rubén O. Morawicki
      Pages 61-75
  3. Spectroscopy and Mass Spectrometry

    1. Front Matter
      Pages 77-77
    2. Michael H. Penner
      Pages 79-88
    3. Luis Rodriguez-Saona, Huseyin Ayvaz, Randy L. Wehling
      Pages 107-127
    4. Bradley L. Reuhs, Senay Simsek
      Pages 151-163
    5. J. Scott Smith, Rohan A. Thakur
      Pages 165-181
  4. Chromatography

    1. Front Matter
      Pages 183-183
    2. Baraem P. Ismail
      Pages 185-211
    3. Bradley L. Reuhs
      Pages 213-226
    4. Michael C. Qian, Devin G. Peterson, Gary A. Reineccius
      Pages 227-253
  5. Compositional Analysis of Foods

    1. Front Matter
      Pages 255-255
    2. Lisa J. Mauer, Robert L. Bradley Jr
      Pages 257-286
    3. G. Keith Harris, Maurice R. Marshall
      Pages 287-297
    4. Wayne C. Ellefson
      Pages 299-314
    5. Sam K. C. Chang, Yan Zhang
      Pages 315-331
    6. James N. BeMiller
      Pages 333-360
    7. Ronald B. Pegg, Ronald R. Eitenmiller
      Pages 361-370
    8. Robert E. Ward, Jerrad F. Legako
      Pages 371-386
  6. Chemical Characterization and Associated Assays

    1. Front Matter
      Pages 387-387
    2. Catrin Tyl, George D. Sadler
      Pages 389-406
    3. Oscar A. Pike, Sean O’Keefe
      Pages 407-429
    4. Jose I. Reyes-De-Corcuera, Joseph R. Powers
      Pages 469-486
    5. Y-H. Peggy Hsieh, Qinchun Rao
      Pages 487-502
    6. Yong D. Hang
      Pages 503-507
  7. Analysis of Physical Properties of Foods

    1. Front Matter
      Pages 509-509
    2. Helen S. Joyner (Melito), Christopher R. Daubert
      Pages 511-527
    3. Leonard C. Thomas, Shelly J. Schmidt
      Pages 529-544
    4. Ronald E. Wrolstad, Daniel E. Smith
      Pages 545-555
    5. Jinping Dong, Var L. St. Jeor
      Pages 557-570
  8. Analysis of Objectionable Matter and Constituents

    1. Front Matter
      Pages 571-571
    2. Baraem P. Ismail, S. Suzanne Nielsen
      Pages 573-597
    3. Hulya Dogan, Bhadriraju Subramanyam
      Pages 599-614
    4. William R. Aimutis, Michael A. Mortenson
      Pages 615-632
  9. S. Suzanne Nielsen
    Pages C1-C2
  10. Back Matter
    Pages 633-649

About this book


This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.  General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents.  Methods of analysis covered include information on the basic principles, advantages, limitations, and applications.  Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded.  Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.


Food Analysis Labs Laboratory Exercises Food Analysis Methods Food Analysis Techniques Laboratory Manual

Editors and affiliations

  • S. Suzanne Nielsen
    • 1
  1. 1.Department of Food SciencePurdue UniversityWest LafayetteUSA

Bibliographic information