1st Edition

Handbook of Food Analysis Instruments

Edited By Semih Otles Copyright 2009
    548 Pages 8 Color & 205 B/W Illustrations
    by CRC Press

    Explore the Pros and Cons of Food Analysis Instruments

    The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments.

    Examine Benefits, Drawbacks, and Appropriate Use

    In a format that facilitates comparison of techniques, the book presents each technique in a uniform and easily accessible style. It begins with information relevant to all techniques, including calibration, standard addition, internal standards, selectivity, accuracy, precision, detection limit, quantification limit, range, robustness, speed, and convenience. Each subsequent chapter focuses on a specific type of instrument and includes a description of the information the technique can provide, a simple explanation of how it works, and examples of its application. The chapters also provide practical information such as names of instrument vendors, relative costs of instruments and materials, training and education of personnel, and references for more detailed information.

    Increasingly Sophisticated Instruments Solve Analysis Problems

    While there are any number of books that explain the principles of food analysis, describe how to conduct food analysis, and discuss test results, there are few that focus on understanding the actual instruments used in the analysis. Prepared by a team of food scientists, chemists, and biochemists, this handbook provides a valuable reference on the instruments of newly developed and practiced methods of analysis of food components and additives. Using the information in this book, readers can analyze each technique’s potential benefits and limitations and apply them to solve specific problems.

    Data Analysis Techniques, M.H. Tunick
    Microextraction Methods in Food Analysis, K. Ridgway, S.P.D. Lalljie, and R.M. Smith
    Supercritical Fluid Extraction in Food Analysis, R. Askin, M. Goto, and M. Sasaki
    Microwave-Assisted Processes in Food Analysis, J.M.R. Bélanger and J.R.J. Paré
    Ultrasound-Assisted Extraction in Food Analysis, F. Chemat, V. Tomao, and M. Virot
    Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages, P. Varelis
    Gas Chromatography in Food Analysis, J. Hajslova and T. Cajka
    Preparative Layer Chromatography in Food Analysis, J. Sherma
    Ion Chromatography in Food Analysis, W.R. LaCourse
    Mass Spectrometry and Hyphenated Instruments in Food Analysis, T. Cajka, J. Hajslova, and K. Mastovska
    Instruments to Analyze Food Colors, C. Socaciu and H.A. Diehl
    High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition, I.C. Baianu and T. You
    Nuclear Magnetic Resonance Spectroscopy in Food Analysis, F. Capozzi and M.A. Cremonini
    Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis, J.R. Dean and R. Ma
    Autofluorescence Spectroscopy in Food Analysis, C. Møller Andersen, J. Petter Wold, and S. Balling Engelsen
    Electronic Nose Technology in Food Analysis, F. Korel and M.Ö. Balaban
    Electroanalytical Techniques and Instrumentation in Food Analysis, R. Gulaboski and C.M. Pereira
    Capillary Electrophoresis in Food Analysis, C. García-Ruiz and M.L. Marina
    Gel Electrophoresis in Food Analysis, R. Westermeier and B. Scheibe
    Multiplexed Immunoassays in Food Analysis, C.-S. Chen, A.J. Baeumner, and R.A. Durst
    Rheological Instruments in Food Analysis, N. Sozer and J.L. Kokini
    Scanning Electron and Transmission Electron Microscopies in Food Analysis, J.M. Aguilera and P. Bouchon
    Index

    Biography

    Semih Otles

    "With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments."

    Translation, January 2009