Handbook of food analysis PDF
Preview Handbook of food analysis
Handbook of Food Analysis Second Edition, Revised and Expanded edited by Leo M. L. Nollet Hogeschool Gent Ghent, Belgium Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. Handbook of Food Analysis Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. Thefirst edition of thisbookwas published astheHandbookof FoodAnalysis: Volumes1 and2. Although great care has been taken to provide accurate and current information, neither the author(s) nor the publisher, nor anyone else associated with this publication, shall be liable for any loss, damage, or liability directly or indirectly caused or allegedtobecausedbythisbook.Thematerialcontainedhereinisnotintendedtoprovidespecificadviceorrecommendations forany specificsituation. Trademarknotice:Productorcorporatenamesmaybetrademarksorregisteredtrademarksandareusedonlyforidentification andexplanation withoutintent to infringe. Library ofCongress Cataloging-in-Publication Data Acatalog record forthis bookisavailable from the LibraryofCongress. ISBN:0-8247-5039-X(prepack) ISBN:0-8247-5036-5 (vol.1) ISBN:0-8247-5037-3 (vol.2) ISBN:0-8247-5038-1 (vol.3) Thisbookisprintedon acid-freepaper. Headquarters MarcelDekker, Inc. 270Madison Avenue,New York,NY 10016, U.S.A. tel:212-696-9000; fax:212-685-4540 DistributionandCustomer Service MarcelDekker, Inc. Cimarron Road,Monticello, New York12701, U.S.A. tel:800-228-1160; fax:845-796-1772 Eastern Hemisphere Distribution MarcelDekker AG Hutgasse 4,Postfach 812,CH-4001 Basel, Switzerland tel:41-61-260-6300;fax: 41-61-260-6333 WorldWideWeb http://www.dekker.com The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/ ProfessionalMarketing atthe headquarters addressabove. Copyright(cid:1)2004byMarcel Dekker,Inc.All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, includingphotocopying,microfilming,andrecording,orbyanyinformationstorageandretrievalsystem,withoutpermissionin writing from thepublisher. Currentprinting (last digit): 10 9 8 7 6 5 4 3 2 1 PRINTED IN THEUNITED STATES OFAMERICA Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. Preface The science of food analysis has developed rapidly in edition, most chapters in this book have been com- recentyears.Thenumberofarticlesandpapersonthe posed using the same structure. The physical and subjectisincreasingdaily.Newanalysistechniquesare chemicalpropertiesareenumeratedfirst.Whatarethe being developed and existing techniques optimized. properties in food? Why must one detect the different Analysis systems have been fully automated. A com- components? What are the regulations in the food pilation of these new analytical methods is needed by industry? Next, sample preparation and/or derivatiza- food chemists. tion techniques are described. What extraction and Analytical and qualitative testing of product com- clean-up methods are used? Detection methods are positionisonepartoftheanalysisoffoodcompounds. then fully detailed, and brief accounts of historical Another aspect is the guarantee of product quality as methods are presented. More attention is given to productivity increases. In the food industry, there is classicalmethodsandevenmoretorecentlydeveloped need for analysis of components in both raw and andautomatedmethods.Whatarethefuturetrendsin processedproducts.Allsortsofanalysistechniquesare the analysis of the different food components? What necessary in the development of food products and in are the advantages and/or disadvantages of the dif- controlling food safety. ferent methods? What are the detection limits, the Knowledge of the chemical and biochemical com- accuracy, the duration of analyses, the costs, or the position of foods is required. What structural changes reliability? Data are summarized in charts and tables. mayoccurduringtheprocessingandstorageoffoods? Anabundanceofsuchmaterial,alongwithgraphsand What are the effects of the use of agrochemicals? examples, makes this manual a solid reference book. Detection of additives and toxins is necessary. Food There are 59 chapters in this second edition of the product labeling must include significant ingredient handbook, and they cover almost every topic of food and nutrient information. Directives (EEC) and acts analysis. The book is divided into three volumes and (U.S.)aredevelopedforthatreason.Togetingredient six parts. and nutrient information, food has to be analyzed or In the first part of Volume 1: Physical Characteri- tested. Knowledge of chemical composition is impor- zation and Nutrient Analysis, the first three chapters tant to the health, well-being, and safety of the deal with the physical characterization of food. consumers. Methods for measuring the optical characteristics, In this totally revised and expanded second edition, sensory qualities, and water activity are fully detailed thecontentsofallchaptersareupdated.Asinthefirst in these chapters. iii Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. iv Preface The second part of Volume 1, on nutrient analysis, techniques, biosensors, and nanoscale methods. As discusses different food components. Chapters 4 to 23 knowledge grows, instruments scale down. give methods of sample preparation, analysis, and The sixth part is a mix of different topics. New detection of those components. The reader can find chapters, not included in the first edition, are added: information on moisture and ash, amino acids, pep- particle size analysis, surface charge characterization, tides, proteins, enzymes, lipids, phospholipids, carbo- and differential scanning colorimetry. Anions and hydrates, alcohols, fat-soluble vitamins, water-soluble cations occur naturally in foods and can also be vitamins, organic acids, organic bases, phenolic com- added as preservatives. Analytical methods to detect pounds, pigments, aroma compounds, and dietary anions and cations are summarized in Chapter 50. fiber. Recently developed methods of identification of irra- In Volume 2: Residues and Other Food Component diated foodstuffs and meat or meat quality factors are Analysis, methods of detection of residues in food are given in subsequent chapters. Interesting topics, such summarized.Residuesoriginatefromdifferentsources. as radionuclide concentrations in food, genetically The possible contamination of foodstuffs by fungi is modified organisms, and food adulteration add value well known. Antimicrobial agents are valuable for to the handbook. Finally, Chapters 57, 58, and 59 livestock productivity, but the residues present a great describe most of the cited techniques, separation, and concern for public health. detection methods. Other residues of various origins are also of This is a handbook of methods of analysis, and it concern. Several chapters cover methods for detecting offers the reader detailed descriptions of step-by-step various residues, such as mycotoxins, phycotoxins, procedures as well as a great number of references antibacterials, residues of growth promoters, residues summarized in tables. This volume may be used as a of various pesticides, fungicides and herbicides, primary textbook for undergraduate students in the food packaging residues, dibenzofurans and dioxins, techniques of food analysis. Furthermore, it is inten- n-nitroso compounds, polycyclic aromatic hydro- ded for use by graduate students and all scientists carbons, and metal contamination. involved in the analysis of food components. Inthefourthpart,substancesaddedtofoodstuffsto The contributing authors from throughout the improve or preserve the quality and/or to prevent world are strong leaders in all fields of food analysis microbial growth are discussed, including colorants, in both industry and academic institutions. I congra- preservatives, synthetic food antioxidants, and intense tulate them and thank them for their excellent efforts. sweeteners. This work is dedicated to my wife. It is little The third volume, Methods and Instruments in compensation for all the time I spent at my computer. Applied Food Analysis, contains chapters on methods I also dedicate this book to my son, his wife, my first and techniques to analyze, quantify, detect, and grandchild, my daughter, and her boyfriend. statistically process data. This fifth part includes sample preparation, chemometrics, instruments and Leo M. L. Nollet Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. Contents of Volume 1 Preface iii Contentsof Volume2 vii Contentsof Volume3 ix Contributors to Volume1 xi 1. Optical Properties 1 CarlosCalvo 2. Sensory Evaluation Techniques 21 BenoıˆtRousseau 3. Water Activity 39 Anthony J.FontanaandColinS.Campbell 4. Determination ofMoisture andAshContentsof Foods 55 Young W.ParkandLeonardN. Bell 5. Amino Acids 83 M.Concepcio´nAristoy andFidelToldra´ 6. Peptides 125 Dolores Gonza´lez deLlano, Toma´s Herraiz,andM.Carmen Polo 7. Proteins 167 JohnVan CampandStephanDierckx v Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. vi ContentsofVolume 1 8. Enzymes 203 R.Mun˜ozandA.Ros Barcelo´ 9. Fatty Acids 221 RosarioZamoraandFrancisco J.Hidalgo 10. Analysis ofNeutral Lipids:Triacylglycerols 275 J.S.Perona andV.Ruiz-Gutierrez 11. Analysis ofNeutral Lipids:Unsaponifiable 313 W.Moreda,M.C.Pe´rezCamino, andA.Cert 12. Phospholipids 349 Bert Vanhoutte, RoelandRombaut, PaulVan der Meeren,andKoen Dewettinck 13. CarbohydratesandStarch 383 Miguel Peris-Tortajada 14. Alcoholsin FoodandBeverages 409 AndreaAntonelli 15. Analysis ofFat-Soluble Vitaminsin Food 431 LinYeandRonaldEitenmiller 16. Water-SolubleVitamins 487 L. F.Russell 17. Organic Acids 573 D.BlancoGomis andJ. J.Mangas Alonso 18. Organic Bases 603 Silvia Angioi, MariaCarlaGennaro,Valentina Gianotti,EmilioMarengo, andElisaRobotti 19. PhenolicCompounds inFoods 657 HyoungS.Lee 20. AromaCompounds 717 W.Grosch 21. Inorganic Nutrients 747 A.Alegrı´a, R.Barbera´,R.Farre´, andM.J. Lagarda 22. DietaryFiber 771 JohnA.Monro 23. Pigments 805 ReinhardEder Acumulative indexappearsinVolume 3. Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. Contents of Volume 2 24. Mycotoxins 879 Marina Miraglia,BarbaraDe Santis, SilvanaGrossi, andCarloBrera 25. Phycotoxins 911 Luis M.Botana, Mercedes R.Vieytes, Carmen Louzao,andAmparoAlfonso 26. Residual Antibacterialsin Food 931 Nikolaos A.Botsoglou andDimitriosJ. Fletouris 27. Residues ofGrowth Promoters 1037 Carlos VanPeteghemandEls Daeseleire 28. Urea Pesticide Residues inFood 1065 JuanCarlos Molto´ Corte´sandHoudaBerrada 29. Organochlorine Pesticide Residuesin Food 1101 Azif Khan, R.A.Rao,andH. S.Rathore 30. Carbamate Pesticide Residuesin Food 1177 Evaristo Ballesteros Tribaldo 31. Organophosphate Pesticide Residuesin Food 1211 Yolanda Pico´, Guillermina Font, andJordi Man˜es 32. Fungicide Residues 1249 J. L. Tadeo,C.Sa´nchez-Brunete,andA.Rodrı´guez 33. Herbicide Residues 1269 J. L. Tadeo,C.Sa´nchez-Brunete,andR.A.Pe´rez vii Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. viii ContentsofVolume 2 34. Packaging andOther Food ContactMaterialResidues 1297 BrunoDe MeulenaerandAndre Huyghebaert 35. Polychlorobiphenyl Residues 1331 RogerFuoco andAlessio Ceccarini 36. Dioxin andDioxin-Like PCB Residues 1363 AntonKocˇan 37. N-Nitroso Compoundsin Food 1403 Nak-JuSung 38. Polycyclic Aromatic Hydrocarbonsin Food 1449 Katsumi Tamakawa 39. Metal Contamination inFood 1485 D.Ve´lez, V.Devesa, M.A.Su´n˜er,andR.Montoro 40. Synthetic Colorants 1513 M.Beatriz A.Glo´ria 41. Postharvest andProcessedFood Preservatives 1543 PeterSˇimko andJolana Karovicˇova´ 42. Analysis ofSynthetic Food Antioxidants 1577 TeresaGaleano Dı´azandAgustinaGuiberteau Cabanillas 43. Intense Sweeteners 1643 Luis Fermı´n Capita´n Vallvey Acumulative indexappearsinVolume 3. Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. Contents of Volume 3 44. Sample Preparation 1741 Michael J.Lichon 45. Chemometrics 1757 Michele Forina, Silvia Lanteri,andChiara Casolino 46. Particle Size Analysis 1805 PaulVan der Meeren,Koen Dewettinck, andHans Saveyn 47. Surface ChargeAnalysis 1825 PaulVan der Meeren,JanCocquyt,andJanVanderdeelen 48. Differential Scanning Calorimetryin the Analysis ofFoods 1837 J. I.Boye 49. Nonenzymatic Browning 1855 Agustı´nOlano andIsabel Martı´nez-Castro 50. Determination ofCations andAnionsbyChromatographicandElectrophoretic Techniques 1891 Christian W.Klampfl 51. Methods ofDetection ofIrradiatedFoodstuffs andRelatedProducts 1919 Jacques J.Raffi 52. Analysis ofMeat-Containing Food 1941 Fidel Toldra´ andMilagro Reig 53. Analysis ofMeatQuality 1961 Fidel Toldra´ andMo´nica Flores ix Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved.
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