Food Analysis Laboratory Manual

S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years. She has received teaching awards from her department, college, university, and the Institute of Food Technologists. She has edited five editions of a textbook and three editions of a laboratory manual for Food Analysis.

Laboratory Standard Operating Procedures.- Preparation of Reagents and Buffers.- Dilution and Concentration Calculations.- Use of Statistics in Food Analysis.- Nutritional Labeling Using a Computer Program.- Accuracy and Precision Assessment.- High Performance Liquid Chromatography.- Gas Chromatography.- Mass Spectometry with High Performance Liquid Chromatography.- Moisture Content Determination.- Ash Content Determination.- Fat Content Determination.- Protein Nitrogen Determination.- Total Carbohydrate by Phenol-Sulfuric Acid Method.- Vitamin C Determination by Indophenol Method.- Water Hardness Testing by Complexometric Determination of Calcium.- Phosphorus Determination by Murphy-Riley Method.- Iron Determination by Ferrozine Method.- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips.- Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy.- Standard Solutions and Titratable Acidity.- Fat Characterization.- Proteins: Extraction, Quantitation, and Electrophoresis.- Glucose Determination by Enzyme Analysis.- Gliadin Detection by Immunoassay.- Viscosity Measurements of Fluid Food Products.- CIE Color Specifications Calculated from Reflectance or Transmittance Spectra.- Extraneous Matter Examination.- Answers to Practice Problems.