Handbook of Food Analytical Chemistry, Volume 2

Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.

• Provides detailed reports on experimental procedures
• Includes sections on background theory and troubleshooting
• Emphasizes effective, state-of-the art methodology, written by recognized experts in the field
• Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Preface.

Foreword to Current Protocols in Food Analytical Chemistry.

Contributors.

F: PIGMENTS AND COLORANTS.

F1. Anthocyanins.

F2. Carotenoids.

F3. Miscellaneous Colorants.

F4. Chlorophylls.

F5. Strategies for Measurement of Colors and Pigments.

G: FLAVORS.

G1. Smell Chemicals.

G2. Acid Tastants.

H: TEXTURE/RHEOLOGY.

H1. Viscosity of Liquids, Solutions, and Fine Suspensions.

H2. Compressive Measurement of Solids and Semi-Solids.

H3. Viscoelasticity of Suspensions and Gels.

I: Bioactive Food Components.

I1. Polyphenolics.

APPENDICES AND INDEXES.

A1. Abbreviations and Useful Data.

A2. Laboratory Stock Solutions, Equipment, and Guidelines.

A3. Commonly Used techniques

Suppliers Appendix.

Index.

RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.

Accurate, sensitive, and rapid analytical determinations are essential in food science. Yet how does one select the best method to use for a given analysis? With a wide range of factors to consider and a large number of available methods, choosing one method and using it effectively requires a great deal of expertise.

While each title stands on its own as a valuable reference, together this guide and its companion title, Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates, encompass all of the material that was previously available in Wiley's Current Protocols in Food Analytical Chemistry. the Handbook of Food Analytical Chemistry provides detailed descriptions, background information, and troubleshooting sections on a comprehensive array of procedures. Written by recognized experts in the field, this guide is a must-have reference for anyone who deals with food analysis.

This single volume covers procedures and issues related to analyses involving:

• Pigments and colorants
• Flavors
• Texture/rheology
• Bioactive food components

Each section includes detailed instructions with advisory comments, critical troubleshooting tips, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry.

Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. It is an indispensable reference for all scientists, technicians, and students in food science.