Nielsen - Food Analysis
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Introduction to Food Analysis -- United States Government Regulations and International Standards Related to Food Analysis -- Nutrition Labeling -- Evaluation of Analytical Data Sampling and Sample Preparation -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared and Raman Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Basic Principles of Chromatography -- High Performance Liquid Chromatography -- Gas Chromatography -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- Application of Enzymes in Food Analysis -- Immunoassays -- Determination of Oxygen Demand -- Rheological Principles for Food Analysis -- Thermal Analysis -- Color Analysis -- Food Microstructure Techniques -- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern -- Analysis for Extraneous Matter -- Food Forensic Investigation.;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.
Nielsen: author's other books
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General Information
General Information
Springer International Publishing 2017
S. Suzanne Nielsen (ed.) Food Analysis Food Science Text Series 10.1007/978-3-319-45776-5_11. Introduction to Food Analysis
S. Suzanne Nielsen 1
(1)
Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA
S. Suzanne Nielsen
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Keywords
Food analysis Quality control Quality assurance Official methods1.1 Introduction
Investigations in food science and technology, whether by the food industry, governmental agencies, or universities, often require determination of food composition and characteristics. Trends and demands of consumers, national and international regulations, and realities of the food industry challenge food scientists as they work to monitor food composition and to ensure the quality and safety of the food supply. As summarized by McGorrin [] in a review of food analysis history, the growth and infrastructure of the model food distribution system heavily relies on food analysis (beyond simple characterization) as a tool for new product development, quality control, regulatory enforcement, and problem solving. All food products require analysis of various characteristics (i.e., chemical composition, microbial content, physical properties, sensory properties) as part of a quality management program, from raw ingredients, through processing, to the final product. Of course, food analysis is also used extensively for research on foods and food ingredients. The nature of the sample and the specific reason for the analysis commonly dictate the choice of analytical methods. Speed , precision , accuracy , robustness , specificity , and sensitivity are often key factors in this choice. Validation of the method for the specific food matrix being analyzed is necessary to ensure usefulness of the method.
Making an appropriate choice of analytical technique for a specific application requires a good knowledge of the various techniques (Fig.. 
figure 1.1
Method selection in food analysis
1.2 Reasons for Analyzing Foods and Types of Samples Analyzed
1.2.1 Overview
Consumer trends and demands, national and international regulations, and the food industrys need to manage product quality dictate the need for analysis of food ingredients and products (Table ) and explain the types of samples analyzed.
table 1.1
Reasons for analyzing foods
1. Food safety |
2. Government regulations |
(a) Nutrition labeling |
(b) Standards mandatory and voluntary |
(c) Food inspection and grading |
(d) Authenticity |
3. Quality control |
4. Research and development |
1.2.2 Consumer Trends and Demands
Consumers have many choices regarding their food supply, so they can be very selective about the products they purchase. They demand a wide variety of products that are safe, nutritious, and of high quality and offer a good value. Consumer demand has driven significant growth in products making claims, many of which bring an increased need for food analysis. For example, the consumer-driven, gluten-free claim has led to increased raw material/ingredient testing and finished product testing, required to comply in the United States with the definition of this claim established by the Food and Drug Administration. Many consumers are interested in the relationship between diet and health, including functional foods that may provide health benefits beyond basic nutrition. The use of social media by consumers has changed expectations and raised questions about the food supply. Such trends and demands by consumers increase the need for food analysis and present some unique challenges regarding analytical techniques [].
1.2.3 Government Regulations and International Standards and Policies
For food companies to market safe, high-quality foods effectively in a national and global marketplace, they must pay increasing attention to government regulations and guidelines, and to the policies and standards of international organizations. Food scientists must be aware of these regulations, guidelines, and policies related to food safety and quality, and must know their implications for food analysis. Government regulations related to the composition of foods include nutrition labeling, product claims, standards, inspection and grading, and authenticity. This latter issue of authenticity is a challenge for the food industry, given the constant threat of economic adulteration of food products and ingredients. Detecting untargeted compounds in foods and determining their identity are challenges that require advanced analytical techniques that are powerful, sensitive, and fast [ are organizations active in developing international standards and safety practices relevant to food analysis.
1.2.4 Food Industry Management of Product Quality
1.2.4.1 Raw Ingredients to Final Product
To compete in the marketplace, food companies must produce foods that meet consumer demands, comply with government regulations, and meet quality standards of the company. Whether it is new or existing food products or ingredients, the key concern for the food industry is safety of the food, but quality management goes well beyond safety. The management of product quality by the food industry is of increasing importance, beginning with the raw ingredients and extending to the final product eaten by the consumer. Analytical methods must be applied across the entire food supply chain to achieve the desired final product quality (Fig. ). It is obvious that the food processor must understand the entire supply chain to successfully manage product quality. 
figure 1.2
Food industry management of quality
In some cases, the cost of goods is linked directly to the composition as determined by analytical tests. For example, in the dairy field, butterfat content of bulk tank raw milk determines how much money the milk producer is paid for the milk. For flour, the protein content can determine the price and food application for the flour. These examples point to the importance for accurate results from analytical testing.
Traditional quality control and quality assurance concepts are only a portion of a comprehensive quality management system. Food industry employees responsible for quality management work together in teams with other individuals in the company responsible for product development, production, engineering, maintenance, purchasing, marketing, and regulatory and consumer affairs.
Analytical information must be obtained, assessed, and integrated with other relevant information about the food system to address quality-related problems. Making appropriate decisions depends on having knowledge of the analytical methods and equipment utilized to obtain the data related to the quality characteristics. To design experiments in product and process development, and to assess results, one must know the operating principles and capabilities of the analytical methods. Upon completion of these experiments, one must critically evaluate the analytical data collected to determine whether product reformulation is needed or what parts of the process need to be modified for future tests. The situation is similar in the research laboratory, where knowledge of analytical techniques is necessary to design experiments, and the evaluation of data obtained determines the next set of experiments to be conducted.
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