Skip to main content
SpringerLink
Log in

Nielsen's Food Analysis

  • Textbook
  • Apr 2024

Overview

Editors:
  1. B. Pam Ismail

    1. Food Science and Nutrition, University of Minnesota, St. Paul, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. S. Suzanne Nielsen

    1. Department of Food Science, Purdue University, West Lafayette, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • New edition of well-known textbook
  • Invaluable reference for professionals in industry
  • Teaching materials available via editor

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

Buy print copy

Hardcover Book USD 119.99
Price excludes VAT (USA)
This title has not yet been released. You may pre-order it now and we will ship your order when it is published on 4 May 2024.
  • Durable hardcover edition
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Keywords

  • Food Analysis Methods
  • Food Analysis Techniques
  • Food Biotechnology
  • Chemical analysis
  • Food Chemistry

About this book

This sixth 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 it is also an invaluable reference for 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 constituents of concern.  Methods of analysis cover information on the basic principles, advantages, limitations, and applications.  The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques.   Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials.  


Editors and Affiliations

  • Food Science and Nutrition, University of Minnesota, St. Paul, USA

    B. Pam Ismail

  • Department of Food Science, Purdue University, West Lafayette, USA

    S. Suzanne Nielsen

About the editors

Suzanne Nielsen, an Emeritus Professor of the Food Science Department at Purdue University, taught Food Analysis lecture classes for 37 years, and Food Analysis laboratory courses for 19 years.  She received teaching awards from her department, college, university, the Institute of Food Technologists, and the USDA.  She has edited six editions of a textbook and four editions of a laboratory manual for Food Analysis.  

Baraem P. Ismail is the Founder and Director of the Plant Protein Innovation Center and is a Professor at the Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail has over 28 years of experience in Food Chemistry research. She has been teaching the Food Analysis lecture and lab course for the past 16 years. She has contributed to several chapters in past editions of both the Food Analysis textbook and associated lab manual. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award” from the University of Minnesota.

Bibliographic Information

  • Book Title: Nielsen's Food Analysis

  • Editors: B. Pam Ismail, S. Suzanne Nielsen

  • Series Title: Food Science Text Series

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2024

  • Hardcover ISBN: 978-3-031-50642-0Due: 04 May 2024

  • eBook ISBN: 978-3-031-50643-7Due: 04 May 2024

  • Series ISSN: 1572-0330

  • Series E-ISSN: 2214-7799

  • Edition Number: 6

  • Number of Pages: XXV, 651

  • Number of Illustrations: 207 b/w illustrations, 101 illustrations in colour

Publish with us

Policies and ethics

Back to top

Search

Navigation