Methods of Analysis of Food Components and Additives, Second Edition (Chemical & Functional Properties of Food Components) PDF
Preview Methods of Analysis of Food Components and Additives, Second Edition (Chemical & Functional Properties of Food Components)
Methods of Analysis of Food Components and Additives Second Edition Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzisław E. Sikorski Methods of Analysis of Food Components and Additives, Second Edition Edited by Semih Ötleş Food Flavors: Chemical, Sensory and Technological Properties Edited by Henryk Jelen Edited by E. Grażyna Daczkowska-Kozon and Bonnie Sun Pan Chemical and Biological Properties of Food Allergens Edited by Lucjan Jędrychowski and Harry J. Wichers Food Colorants: Chemical and Functional Properties Edited by Carmen Socaciu Mineral Components in Foods Edited by Piotr Szefer and Jerome O. Nriagu Edited by Zdzisław E. Sikorski Carcinogenic and Anticarcinogenic Food Components Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti Toxins in Food Edited by Waldemar M. Dąbrowski and Zdzisław E. Sikorski Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik Chemical and Functional Properties of Food Lipids Edited by Zdzisław E. Sikorski and Anna Kolakowska Chemical and Functional Properties of Food Proteins Edited by Zdzisław E. Sikorski Methods of Analysis of Food Components and Additives Second Edition EDITED BY Semih Ötles ¸ Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2012 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20110801 International Standard Book Number-13: 978-1-4398-1553-3 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Prefacevii Acknowledgmentsix Editorxi Contributorsxiii Chapter 1 ChoosingTechniquesforAnalysisofFood1 Michael H. Tunick Chapter 2 StatisticalAssessmentofResultsofFoodAnalysis15 Richard G. Brereton Chapter 3 AnalyticalQualityAssurance31 Beata Plutowska and Marta Dabrio Ramos Chapter 4 AnalysisofDrinkingWater53 Marek Biziuk and Malgorzata Michalska Chapter 5 AnalysisofProteins,Peptides,andAminoAcidsinFoods79 Edward Kolakowski Chapter 6 ExtractionandAnalysisofFoodLipids115 Robert A. Moreau and Jill K. Winkler-Moser Chapter 7 AdvancedAnalysisofCarbohydratesinFoods135 Miguel Herrero, Alejandro Cifuentes, Elena Ibáñez, and Maria Dolores del Castillo Chapter 8 DeterminationandSpeciationofTraceElementsinFoods165 Stephen G. Capar and Piotr Szefer Chapter 9 AnalysisofVitaminsforHealth,Pharmaceutical, and Food Sciences211 Semih Ötleş and Yildiz Karaibrahimoglu Chapter 10 AnalysisofCarotenoidsandChlorophyllsinFoods231 Jae Hwan Lee and Steven J. Schwartz v vi Contents Chapter 11 AnalysisofPolyphenolsinFoods253 Fereidoon Shahidi and Marian Naczk Chapter 12 SensoryAnalysisofFoods309 Kannapon Lopetcharat and Mina McDaniel Chapter 13 DeterminationofFoodAllergensandGenetically Modified Components349 Kristina M. Williams, Mary W. Trucksess, Richard B. Raybourne, Palmer A. Orlandi, Dan Levy, Keith A. Lampel, and Carmen D. Westphal Chapter 14 DeterminationofPesticideResidues375 Steven J. Lehotay and Katerina Mastovska Chapter 15 DeterminationofPollutantsinFoods405 Douglas G. Hayward Chapter 16 AnalysisofChemicalPreservativesinFoods423 Adriaan Ruiter and Peter Scherpenisse Chapter 17 MeasuringRadioactiveContaminantsinFoods445 Andras S. Szabo and Sandor Tarjan Chapter 18 RapidAnalysisTechniquesinFoodMicrobiology455 Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu Chapter 19 AnalysisofNaturalToxinsinFoods473 Tõnu Püssa Preface ThefirsteditionofthisbookMethods of Analysis of Food Components and Additives waspublishedbyCRCPress/Taylor&FrancisGroupin2005Thebookquickly becameahighlysuccessfulandpopulareducationalandscientifictoolamongacade- micians,students,andstaffworkinginprivatecompaniesandgovernmentalinstitu- tionsworldwideThereadersvaluedthisbookasgoodteachingmaterialandauseful referenceThus,itisofnosurprisethatthebookenjoyedahighrankingontheCRC Press’booklistIthasturnedoutthat,asmethodologicalandinstrumentalprogress occurs,newapplicationsmaterialize,which,inturn,provideadrivingforceforfur- thermethodologicalandinstrumentaldevelopmentsAdvancesininstrumentation andappliedinstrumentalanalysismethodshaveallowedscientistsconcernedwith foodandbeveragequality,labeling,compliance,andsafetytomeetever-increasing analyticaldemands Thesecondeditionofthebookisanextendedandupdatedversionoftheoriginal Theneweditionfollowsthesameformatasthefirsteditionandcoverstopicssuch asselectionoftechniques,statisticalassessments,rapidmicrobiologicaltechniques, anddemonstrationoftheapplicationsofchemical,physical,microbiological,sen- sorial,andinstrumentalnovelanalysistofoodcomponentsandadditivessuchas proteins,peptidesandaminoacids,lipids,traceelements,vitamins,carotenoids, chlorophylls,polyphenols,drinkingwater,foodallergens,geneticallymodified components,pesticideresidues,pollutants,chemicalpreservatives,andradioactive componentsinfoodsNewadditionsincludethreechaptersonanalyticalquality assurance,carbohydrates,andnaturaltoxinsThesecondeditionincludesimportant developmentsinanalyticalqualityassuranceandtheanalysisofcarbohydratesand naturaltoxinsinfoodsThechapterontheanalysisofnaturaltoxinsisanespecially welcomeaddition,awelcomedadditionasitcoversvariousmethodsofanalysisof naturaltoxins,whichisveryimportantforfoodqualitycontrolrelatedtotoxicology Informationprovidedinthechapter“AnalysisofCarbohydratesinFoods”wouldbe equallyvaluableforscientists,students,andstaffworkinginthefieldoffoodqual- itycontrolThetextintheremainingchaptershasbeenupdatedandissupportedby numerousexamples Astheeditorofthisbook,Iwouldliketoexpressmysincerethankstoallthe authorsfortheirexcellentcontributionstothisbook SemihÖtleş vii Acknowledgments Iwouldliketothankthecontributorsforallthehardworktheyhaveputinandthe valuablecontributionstheyhavemadetothevariouschaptersofthebookIwantto thanktheTaylor&FrancisGroup/CRCPressteamfortheirhelpinproductionof thisbookandtoexpressmysinceregratitudetoStephenMZollo,Taylor&Francis Group,forhishelpinpublishingthebookFinally,specialthankstomywife,Sema Ötleş,forherpatienceduringthepreparationandpublicationstepsofthisbook SemihÖtleş ix
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