Analysis of Foods and Beverages

Analysis of Foods and Beverages

Modern Techniques

1st Edition - March 1, 1984

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  • Editor: George Charalambous
  • eBook ISBN: 9780323143646

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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

  • Contributors




    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



Product details

  • No. of pages: 672
  • Language: English
  • Copyright: © Academic Press 1984
  • Published: March 1, 1984
  • Imprint: Academic Press
  • eBook ISBN: 9780323143646

About the Editor

George Charalambous

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