Methods of Analysis of Food Components and Additives

528 Pages·2011·18.67 MB·English

by  Semih Otles

Methods of
Analysis of Food
Components
and Additives
Second Edition
Chemical and Functional Properties of Food Components Series
SERIES EDITOR
Zdzisław E. Sikorski
Methods of Analysis of Food Components and Additives, Second Edition
Edited by Semih Ötleş
Food Flavors: Chemical, Sensory and Technological Properties
Edited by Henryk Jelen
Edited by E. Grażyna Daczkowska-Kozon and Bonnie Sun Pan
Chemical and Biological Properties of Food Allergens
Edited by Lucjan Jędrychowski and Harry J. Wichers
Food Colorants: Chemical and Functional Properties
Edited by Carmen Socaciu
Mineral Components in Foods
Edited by Piotr Szefer and Jerome O. Nriagu
Edited by Zdzisław E. Sikorski
Carcinogenic and Anticarcinogenic Food Components
Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti
Toxins in Food
Edited by Waldemar M. Dąbrowski and Zdzisław E. Sikorski
Chemical and Functional Properties of Food Saccharides
Edited by Piotr Tomasik
Chemical and Functional Properties of Food Lipids
Edited by Zdzisław E. Sikorski and Anna Kolakowska
Chemical and Functional Properties of Food Proteins
Edited by Zdzisław E. Sikorski
Methods of
Analysis of Food
Components
and Additives
Second Edition
EDITED BY
Semih Ötles
¸
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Contents
Prefacevii
Acknowledgmentsix
Editorxi
Contributorsxiii
Chapter 1 ChoosingTechniquesforAnalysisofFood1
Michael H. Tunick
Chapter 2 StatisticalAssessmentofResultsofFoodAnalysis15
Richard G. Brereton
Chapter 3 AnalyticalQualityAssurance31
Beata Plutowska and Marta Dabrio Ramos
Chapter 4 AnalysisofDrinkingWater53
Marek Biziuk and Malgorzata Michalska
Chapter 5 AnalysisofProteins,Peptides,andAminoAcidsinFoods79
Edward Kolakowski
Chapter 6 ExtractionandAnalysisofFoodLipids115
Robert A. Moreau and Jill K. Winkler-Moser
Chapter 7 AdvancedAnalysisofCarbohydratesinFoods135
Miguel Herrero, Alejandro Cifuentes, Elena Ibáñez, and Maria
Dolores del Castillo
Chapter 8 DeterminationandSpeciationofTraceElementsinFoods165
Stephen G. Capar and Piotr Szefer
Chapter 9 AnalysisofVitaminsforHealth,Pharmaceutical,
and Food Sciences211
Semih Ötleş and Yildiz Karaibrahimoglu
Chapter 10 AnalysisofCarotenoidsandChlorophyllsinFoods231
Jae Hwan Lee and Steven J. Schwartz
v
vi Contents
Chapter 11 AnalysisofPolyphenolsinFoods253
Fereidoon Shahidi and Marian Naczk
Chapter 12 SensoryAnalysisofFoods309
Kannapon Lopetcharat and Mina McDaniel
Chapter 13 DeterminationofFoodAllergensandGenetically
Modified Components349
Kristina M. Williams, Mary W. Trucksess, Richard
B. Raybourne, Palmer A. Orlandi, Dan Levy, Keith A. Lampel,
and Carmen D. Westphal
Chapter 14 DeterminationofPesticideResidues375
Steven J. Lehotay and Katerina Mastovska
Chapter 15 DeterminationofPollutantsinFoods405
Douglas G. Hayward
Chapter 16 AnalysisofChemicalPreservativesinFoods423
Adriaan Ruiter and Peter Scherpenisse
Chapter 17 MeasuringRadioactiveContaminantsinFoods445
Andras S. Szabo and Sandor Tarjan
Chapter 18 RapidAnalysisTechniquesinFoodMicrobiology455
Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu
Chapter 19 AnalysisofNaturalToxinsinFoods473
Tõnu Püssa
Preface
ThefirsteditionofthisbookMethods of Analysis of Food Components and Additives
waspublishedbyCRCPress/Taylor&FrancisGroupin2005Thebookquickly
becameahighlysuccessfulandpopulareducationalandscientifictoolamongacade-
micians,students,andstaffworkinginprivatecompaniesandgovernmentalinstitu-
tionsworldwideThereadersvaluedthisbookasgoodteachingmaterialandauseful
referenceThus,itisofnosurprisethatthebookenjoyedahighrankingontheCRC
Press’booklistIthasturnedoutthat,asmethodologicalandinstrumentalprogress
occurs,newapplicationsmaterialize,which,inturn,provideadrivingforceforfur-
thermethodologicalandinstrumentaldevelopmentsAdvancesininstrumentation
andappliedinstrumentalanalysismethodshaveallowedscientistsconcernedwith
foodandbeveragequality,labeling,compliance,andsafetytomeetever-increasing
analyticaldemands
Thesecondeditionofthebookisanextendedandupdatedversionoftheoriginal
Theneweditionfollowsthesameformatasthefirsteditionandcoverstopicssuch
asselectionoftechniques,statisticalassessments,rapidmicrobiologicaltechniques,
anddemonstrationoftheapplicationsofchemical,physical,microbiological,sen-
sorial,andinstrumentalnovelanalysistofoodcomponentsandadditivessuchas
proteins,peptidesandaminoacids,lipids,traceelements,vitamins,carotenoids,
chlorophylls,polyphenols,drinkingwater,foodallergens,geneticallymodified
components,pesticideresidues,pollutants,chemicalpreservatives,andradioactive
componentsinfoodsNewadditionsincludethreechaptersonanalyticalquality
assurance,carbohydrates,andnaturaltoxinsThesecondeditionincludesimportant
developmentsinanalyticalqualityassuranceandtheanalysisofcarbohydratesand
naturaltoxinsinfoodsThechapterontheanalysisofnaturaltoxinsisanespecially
welcomeaddition,awelcomedadditionasitcoversvariousmethodsofanalysisof
naturaltoxins,whichisveryimportantforfoodqualitycontrolrelatedtotoxicology
Informationprovidedinthechapter“AnalysisofCarbohydratesinFoods”wouldbe
equallyvaluableforscientists,students,andstaffworkinginthefieldoffoodqual-
itycontrolThetextintheremainingchaptershasbeenupdatedandissupportedby
numerousexamples
Astheeditorofthisbook,Iwouldliketoexpressmysincerethankstoallthe
authorsfortheirexcellentcontributionstothisbook
SemihÖtleş
vii

Acknowledgments
Iwouldliketothankthecontributorsforallthehardworktheyhaveputinandthe
valuablecontributionstheyhavemadetothevariouschaptersofthebookIwantto
thanktheTaylor&FrancisGroup/CRCPressteamfortheirhelpinproductionof
thisbookandtoexpressmysinceregratitudetoStephenMZollo,Taylor&Francis
Group,forhishelpinpublishingthebookFinally,specialthankstomywife,Sema
Ötleş,forherpatienceduringthepreparationandpublicationstepsofthisbook
SemihÖtleş
ix