Modern Methods of Food Analysis

1 Systems Approach to Food Analysis.- Rationale for Problem-Oriented Role of Analysis.- Rationale for Systems Approach to Analysis.- Illustrative Example.- Functional Processes.- Operational Choices.- Discussion.- Epilogue.- 2 Determination of Nutrients in Foods: Factors That Must Be Considered.- Selection of Nutrients for Analysis.- Selection of Foods for Nutrient Analysis.- Summary.- 3 Computers in the Food Analysis Laboratory.- Hardware.- Network Architecture.- Operating Systems.- Languages.- Laboratory Information Management Systems.- The Company Environment.- Robotics—Computerization vs. Automation.- Implementation and Installation.- 4 Sample Preparation and its Role in Nutritional Analysis.- Reducing Variation by Unit Compositing.- Problems in Unit Compositing and Sample Preparation.- Variability and Label value.- Preparation of Sample.- Summary.- 5 NBS Standard Reference Materials for Food Analysis.- Reliability of Food Analyses.- Validation of Methods and Analytical Data.- NBS Standard Reference Materials for Food Analysis.- SRMS under Development.- Applications of NBS Standard Reference Materials.- Future SRMS for Food Analysis.- 6 Quality Assurance of Analysis of Inorganic Nutrients in Foods.- General Aspects of Quality Assurance for Atomic Spectrometry.- Case Study—Determination of Inorganic Nutrients in U.S. Fruit and Vegetable Juices.- 7 Atomic Absorption and Plasma Atomic Emission Spectrometry.- and History of Analytical Atomic Absorption and Emission Spectrometry.- Basic Principles of Theory and Instrumentation.- Scope of Applications to Food Analysis.- Fundamental Considerations of the Absorption and Emission Techniques.- Analytical Procedures for Food Analysis.- Newer Developments and Future Directions in Atomic Spectrometry.- 8 ReflectanceSpectroscopy.- Optical Geometry for Diffuse Reflectance.- Reflectance Standards.- Factors Affecting Reflectance Data.- Data Treatments.- Regression Techniques for Calibration.- Applications.- Conclusion.- 9 Biological and Biochemical Assays in Food Analysis.- The Whole Animal in Analysis.- Whole Cells as Analytical Tools.- Immunoassay Techniques.- Enzyme-Based Analytical Assays.- Summary.- 10 Microbiological Assays.- Amino Acids.- B Vitamins.- Improved Microbiological Assay Techniques.- Evaluation of Protein Quality.- Antibiotics.- Mutagens.- Miscellaneous Substances.- 11 Sensory Analysis as an Analytical Laboratory Tool in Food Research.- Ad Libitum Mixing.- Time-Intensity Procedures.- Deviation-from-Reference Descriptive Analysis.- Conclusions.- 12 Determination of Flavor Components.- Sample Preparation.- Isolation of Food Flavors.- Flavor Isolation.- Analysis of Flavor Isolates.- 13 Gas Chromatography.- Basic Principles of Gas Chromatography.- Problem Areas in Food Analyses.- Developments in GC Hardware/Methodology.- Recent Advancements.- 14 Recent Developments in the Analysis of Pesticides.- Methods of Pesticide Analysis.- The Modern Pesticide Analytical Laboratory.- Multiresidue Methods.- Residue Analysis of Carbaryl.- Pesticide Analysis, Then and Now.- 15 Flow Injection Analysis: A New Tool for the Automation of the Determination of Food Components.- Flow Injection Analysis.- FIA Stopped Flow Systems.- FIA Dilution Systems.- Pseudotitrations and Other Exponential Dilution Systems.- Theory of FIA Systems.- Theory of Pseudotitrations and Exponential Dilution Chambers.- Some General Comments and Observations.- 16 Modern Liquid Chromatography: Evolution and Benefits.- Chromatographic Concepts.- Band Broadening.- Separation Mechanisms.- Extracolumn Band Broadening.- Resolution and Separation.- Modern Liquid Chromatography Systems.- Pumping Systems.- Gradient Elution.- Sample Injectors.- Detectors.- Columns.- Ion-Pair Chromatography.- Properties and Characteristics of Solvents.- Selected Chromatographic Techniques for Quantitation of Micronutrients.- Computers and HPLC.