Food Analysis

Front Cover
S. Suzanne Nielsen
Springer, Jun 6, 2017 - Technology & Engineering - 649 pages
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.


What people are saying - Write a review

We haven't found any reviews in the usual places.


Spectroscopy and Mass Spectrometry
Compositional Analysis of Foods
Chemical Characterization and Associated Assays
Analysis of Physical Properties of Foods
Analysis of Objectionable Matter and Constituents
Food Analysis Fifth Edition

Other editions - View all

Common terms and phrases

About the author (2017)

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.