Analysis of Foods and Beverages - 1st Edition - ISBN: 9780121691608, 9780323143646

Analysis of Foods and Beverages

1st Edition

Modern Techniques

Editors: George Charalambous
eBook ISBN: 9780323143646
Imprint: Academic Press
Published Date: 1st March 1984
Page Count: 672
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Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages. It also gives an informed forecast of developments in this field.
The book focuses on developed fields of scanning electron microscopy, X-ray microanalysis, differential laser light scattering, near-infrared reflectance and Fourier transformations, and continuous-flow and flow-injection analyses. It also includes mass spectrometry, nuclear magnetic resonance, and bioassay. This text also describes traditional techniques, such as the various forms of chromatography. Furthermore, the book presents an introduction of molecular analysis of synthetic flavors and the automation of food analysis by use of computers, robotics, and other on-line methods. Students, teachers, researchers, and all food analysts will find this book valuable, as it can provide information on the various modern analytical techniques in the food industry.

Table of Contents





1 Sample Preparation

I. Introduction

II. Distillation

III. Extraction

IV. Adsorption

V. Miscellaneous Sample Procedures

VI. Sample Manipulations

VII. Summary


2 Sensory Analysis, Product Modeling, and Product Optimization

I. Introduction to Sensory Analysis

II. Describing the Sensory Attributes of Foods

III. Measuring Intensity of Perception

IV. Measuring Likes and Dislikes

V. Putting It All Together: Using Sensory Analysis for Product Optimization

VI. Matching a Product to a Concept

VII. Contrasting and Relating Expert Panel versus Consumer Panel Data

VIII. An Overview of Sensory Analysis


3 Quantitative Thin-Layer Chromatography of Foods and Beverages

I. Introduction

II. Food- and Beverage-Related Applications of Instrumental TLC

III. Conclusions


4 Gas Chromatography

I. Historical Aspects

II. Sample Preparation for GC Analysis

III. Examples of Applications

IV. Future View of GC


5 HPLC in the Analysis of Foods and Beverages (Including Ion Chromatography)

I. Introduction

II. Liquid Chromatography Systems

III. Review of the Separation Process

IV. Reversed-Phase Chromatography

V. Gradient Elution

VI. Size Exclusion

VII. Ion Chromatography

VIII. Qualitative and Quantitative Determinations

IX. Application to Foods and Beverages

X. Summary and Conclusions


6 Mass Spectrometry

I. Introduction

II. The Mass Spectrometer and the Type of Studies It Permits

III. Applications

IV. Conclusions


7 NMR Spectroscopy

I. Introduction

II. Low-Resolution or Wide-Line NMR

III. High-Resolution NMR

IV. Applications of High-Resolution NMR

V. New Applications

VI. Conclusions


8 Minicomputers and Robotics

I. Introduction

II. Development of Computers for Laboratories

III. Computer Architecture

IV. Computer-Laboratory Interface

V. Software

VI. Laboratory Applications

Appendix: Microcomputer Terminology


9 On-Line Methods

I. Introduction

II. Laboratory On-Line Methods

III. On-Line Analysis


10 Molecular Structure - Activity Analyses of Artificial Flavorings

I. Introduction and Background

II. Quantitative Structure-Activity Relationships

III. Analysis and Design of Artificial Sweeteners

IV. Application of Structure-Activity Methodology to Other Sensory Agents

V. Summary and Prospects


11 Bioassays

I. Introduction and Aims

II. Principles of Bioassay

III. Methods of Bioassay

IV. Conclusions


12 X-Ray Analysis

I. Introduction

II. Fundamentals of X Rays

III. Instrumentation in X-Ray Analysis

IV. Multielemental Analysis

V. Applications

VI. Advantages and Disadvantages of X-Ray Analysis

VII. Conclusion


13 Scanning Electron Microscopy in the Analysis of Food Microstructure: A Review

I. Introduction

II. Why SEM for Food Microstructure?

III. Conclusion


14 Atomic Spectrometry for Inorganic Elements in Foods

I. Introduction

II. Literature Review

III. Sample Preparation

IV. Atomic Absorption Spectrometry

V. Atomic Emission Spectrometry

VI. Atomic Fluorescence Spectrometry

VII. Chemical Vaporization


15 Quality Assurance for Atomic Spectrometry

I. Introduction

II. Sampling

III. Validation of Analytical Data

IV. Data Handling and Evaluation

V. Summary


16 Near-Infrared Reflectance Analysis of Foodstuffs

I. Introduction

II. The Near-IR Spectral Region

III. Correlation Transform Spectroscopy

IV. Setting Up an NIRA Procedure

V. Applications of the NIRA Technique in the Food Industry


17 Applications of Fourier Transform Infrared Spectroscopy in the Field of Foods and Beverages

I. Introduction

II. Principles of FTIR

III. Advantages of FTIR

IV. Infrared Techniques That Benefit from Fourier Transform Methods

V. Capillary GC/IR

VI. Future Developments in FTIR


18 Quantitative Quality Control of Foods and Beverages by Laser Light-Scattering Techniques

I. Introduction and Light-Scattering Fundamentals

II. Applications for Quality Control

III. Bioassay Techniques

IV. Future Directions


19 Automated Multisample Analysis Using Solution Chemistry

I. Introduction

II. Analysis in Discrete Containers

III. Analysis in Flowing Streams

IV. Summary




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© Academic Press 1984
Academic Press
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About the Editor

George Charalambous

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