Food Analysis

Contents: Preface. 1. Sampling and sampling procedures. 2. Solvent extraction. 3. Basic anatomy of olfaction. 4. Analysis of food volatiles. 5. Flavor isolation and analysis. 6. Fluorescence techniques. 7. Fluorescence and scanning electron microscopy. 8. Spectroscopy. 9. Fluorescence spectroscopy. 10. Gas liquid chromatography: application in aroma investigation. 11. High performance (pressure) liquid chromatography (HPLC): Application. 12. Atomic spectroscopy. 13. Multivariate calibration. Bibliography. Index.

The science of food analysis has grown tremendously in its scope in recent years. New analysis techniques are being developed and existing techniques optimized. Moreover, there is a growing demand from students of various disciplines to acquire training in the fundamentals of quantitative and qualitative analysis with sufficient laboratory technique to equip them for research work in these different specialized fields. To meet the demands and interests of such students, this book on food analysis has been prepared. This book provides information on general topics like sampling and sampling procedures and sovent extraction also which is very essential prior to application of various techniques needed to analyze foods in laboratory experiments. Other topics covered include information on the basic principles, procedures, advantages, limitations, and applications of gas liquid chromatography, high performance liquid chromatography, fluorescence techniques, fluorescence microscopy, fluorescence spectroscopy, atomic absorption and emission spectroscopy, multivariate calibration etc. from, the perspective of their use in the chemical analysis of foods.