Introduction to the Chemical Analysis of Foods

This text provides information on the techniques that students must possess before they are able to conduct laboratory experiments. General information is provided on sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, ion selective electrodes, enzymes, immunoassays, and thermal analysis are covered from the perspective of their use in the chemical analysis of foods. All topics covered include information on their basic principles, procedures, advantages, limitations, and applications. This text is suitable as the lecture material for undergraduate courses in food science. Professionals in the food industry who perform food analysis should also find this book useful.