| Titre : | Methods of analysis of food components and additives. | | Type de document : | texte imprimé | | Auteurs : | Semih Ötles, Editeur scientifique | | Editeur : | BOCA RATON : Taylor and Francis | | Année de publication : | 2005 | | Collection : | Chemical and functional properties of food components series | | Importance : | 437 p. | | ISBN/ISSN/EAN : | 978-0-8493-1647-0 | | Prix : | 176,02 | | Note générale : | Bibliographie
Illustrations
Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
4.2 (CHIMIE ANALYTIQUE) [Classement Massy]
Thésaurus Agro-alimentaire
TECHNIQUE ANALYTIQUE ; ADDITIF ALIMENTAIRE ; PRODUIT ALIMENTAIRE ; PROTEINE ; PEPTIDE ; LIPIDE ; AROME ; SPECTROSCOPIE ; RHEOLOGIE ; CHROMATOGRAPHIE ; EAU ; ACIDE AMINE ; VITAMINE ; CHLOROPHYLLE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; ANALYSE ORGANOLEPTIQUE ; PESTICIDE ; AGENT DE CONSERVATION ; ANALYSE MICROBIOLOGIQUE
| | Type de document : | Livre | | Table des matières : | 1 Selection of Technique Used in Food Analysis
1.1 Introduction
1.2 Sample Selection and Preservation
1.3 Extraction
1.4 Technique Selection
1.5 Application of Techniques
1.5.1 Chromatographic Techniques
1.5.1.1 Gas Chromatography (GC)
1.5.1.2 High-Performance Liquid Chromatography (HPLC)
1.5.1.3 Supercritical Fluid Chromatography (SFC)
1.5.2 Spectroscopic Techniques
1.5.2.1 UV, Vis, and Fluorescence
1.5.2.2 Infrared (IR)
1.5.2.3 Raman
1.5.2.4 Atomic Absorption and Atomic Emission
1.5.2.5 Mass Spectrometry (MS)
1.5.2.6 Nuclear Magnetic Resonance (NMR) and Electron Spin Resonance (ESR)
1.5.2.7 Other Spectroscopic Techniques
1.5.3 Physical Techniques
1.5.3.1 Electrochemical
1.5.3.2 Electrophoresis
1.5.3.3 Flavor and Odor
1.5.3.4 Particle Analysis
1.5.3.5 Rheology and Texture
1.5.3.6 Structure
1.5.3.7 Thermal Properties
1.5.4 Biological Techniques
1.5.4.1 Enzyme and Microbial Sensors
1.5.4.2 Immunosensors
1.6 Summary
References
2 Statistical Assesment of Results of Food Analysis
2.1 Introduction
2.2 Uncertainty and Precision
2.2.1 Concept
2.2.2 Origin of Uncertainty
2.2.3 Determination of Uncertainty
2.2.4 Calculation of Uncertainty
2.2.5 Confidence
2.2.6 Reporting Uncertainty
2.3 Accuracy and Bias
2.3.1 Definitions
2.3.2 Determination of Accuracy
2.3.3 Significance of Difference in Means
2.4 Calibration
2.4.1 Classical Calibration
2.4.2 Inverse Calibration
2.4.3 Error Analysis
2.4.4 Confidence Intervals
Acknowledgments
References
3 Analysis of Drinking Water
3.1 Organic pollutants
3.2 Volatile Organohalogen Compounds
3.3 Volatile Hydrocarbons
3.4 Nonvolatile Organic Compounds (Pesticides, PAH, PCB)
3.5 Other Organic Compounds Determination
3.6 Determination of Inorganic Compounds
3.7 Microbiologieal Research Methods for Analysis of Drinkable Water
3.8 Characteristics of Some Bacteria Occurring in Aqueous Environment
References
4 Analysis of proteins, Peptides, and Amino Acids in Foods
4.1 Basic Recommendations for the Analysis
4.2 Protein Isolation and purification
4.2.1 Extraction of Proteins
4.2.1.1 Special Solutions Used for Protein Extraction
4.2.2 Deproteination Procedures
4.2.2.1 Chemical Deproteination
4.2.2.2 Deproteination by Thermal Treatment
4.2.3 Filtration
4.2.4 Ultrafiltration
4.2.5 Centrifugation
4.2.6 Density Gradient Centrifugation
4.2.7 Salting-Out
4.2.8 Dialysis and Electrodialysis
4.2.9 Purification and Group Fractionation by Trap Columns and Chromatography
4.3 Protein Hydrolysis for Determining Amino Acid Composition
4.4 Analytical Methods Used in Protein, Peptide, and Amino Acid Analysis
4.4.1 Kjeldahl Method
4.4.2 Ultraviolet Absorption
4.4.3 TNBS-Spectrophotometric Method
4.4.4 Biuret Method and Its Modifications
4.4.4.1 Classic Procedure
4.4.4.2 Colorimetric Determination of Protein in the Presence of Thiols
4.4.4.3 Colorimetric Determination of Protein in the Presence of TCA-Soluble Interference Substances
4.4.4.4 Colorimetric Determination of Protein in Lipid-Rich Samples
4.4.4.5 Colorimetric Determination of Protein in the Presence of Reducing Saccharides
4.4.4.6 Spectrophotometric Determination of protein in the Presence of Deoxyribonucleic Acid (DNA)
4.4.5 The Pope and Stevens Method
4.4.5.1 The Classic Pope and Stevens procedure
4.4.5.2 Spectrophotometric Modification of the Pope and Stevens Method
4.4.6 Formol Titration
4.4.7 Alcohol Titration
4.4.8 Lowry Method
4.4.9 Bicinchoninic Method
4.4.10 Dye-Binding Methods
4.4.11 Ninhydrin Method
4.4.12 Hydroxyproline Determination
4.4.13 N-Amide Determination
4.4.14 Chromatography
4.4.14.1 Filter paper Chromatography
4.4.14.2 Thin-Layer Chromatography (TLC)
4.4.14.3 Gel Filtration Column Chromatography
4.4.14.4 Ligand Exchange Chromatography on Cu2+ -Sephadex
4.4.14.5 lon-Exchange Cromatography
4.4.14.6 High-Performance Liquid Cromatography (HPLC)
4.4.14.7 Affinity Chromatography
4.4.14.8 Gas Chromatography (GC)
4.4.15 Electrophoresis
4.4.15.1 SDS-Polyacrylamide Gel Electrophoresis (SDS- PAGE)
4.4.15.2 Isoelecttic Focusing (IEF) in Polyacrylamide Gel
4.4.15.3 Two-Dimensional Electrophoresis
4.4.15.4 Capillary Electrophoresis (CE)
4.4.16 Immunochemical Methods
4.4.16.1 ELlSA (Enzyme-Linked lmmunosorbent Assay)
4.4.16.2 Western Blotting
4.4.17 Other Analytical Methods
References
5 Extraction and Analysis of Food Lipids
5.1 Introduction: A Description of the Common Types of Lipids Found in Foods
5.2 Methods for the Determination of the Total Fat Content in Foods
5.3 Methods for the Extraction of Total Lipids in Foods
5.4 Methods for the Separation and Quantitative Analysis of Intact Lipid Classes
5.5 Methods for the Hydrolysis of Fatty Acyl Lipids, and for the Derivatization and Quantitative Analysis of Fatty Acids and Sterols
5.6 Methods for the Quantitative Analysis of the Molecular Species of Various Common Classes of Lipids
5.7 Conclusion
References
6 Determination and Speciation of Trace Elements in Foods
6.1 Introduction
6.2 Preparation of Analytical Solution
6.2.1 Homogenization
6.2.2 Dry Ashing
6.2.3 Wet Digestion
6.2.3.1 Convection Heating
6.2.3.2 Microwave Heating
6.3 Determination by Atomic Absorption Spectrometry
6.3.1 Flame
6.3.2 Electrothermal Atomization
6.3.3 Hydride Generation
6.3.4 Cold Vapor
6.4 Determination by Inductively Coupled Plasma Atomic Emission Spectrometry
6.5 Determination by Inductively Coupled Plasma Mass Spectrometry
6.6 Other Determinative Techniques
6.6.1 Electrochemical
6.6.2 CoIorimetry
6.6.3 Neutron Activation Analysis
6.7 Element Speciation
6.7.1 Introduction
6.7.2 Arsenic
6.7.3 Mercury
6.7.4 Selenium
6.7.5 Tin
6.7.6 Other Chemical Elements
References
7 Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences
7.1 Introduction
7.2 Method Developments in Vitamin Analysis
7.3 Processes for Sample Preparations
7.4 Water-Soluble Vitamins
7.4.1 Vitamin C
7.4.2 Vitamin B Group
7.5 Fat-Soluble Vitamins
References
8 AnaIysis of Carotenoids and Chlorophylls in Foods
8.1 Introduction
8.2 Carotenoids
8.2.1 Structure and Extraction Methods
8.2.1.1 Chemical Structure and Properties
8.2.1.2 Extraction, Separation, and Purification Methods
8.2.2 Chromatographic Techniques
8.2.2.1 Chromatographie Detectors
8.2.2.2 Normal-Phase HPLC
8.2.2.3 Reversed-Phase HPLC
8.2.3 Critical Parameters for Carotenoid Analysis
8.3 Chlorrophylls
8.3.1 Structure and Extraction Methods
8.3.1.1 Chemical Structure and Properties
8.3.1.2 Extraction Methods
8.3.2 Chromatographic Techniques
8.3.2.1 Chromatographic Detectors
8.3.2.2 HPLC
8.3.3 Crirical Parameters for Chlorophyll Analysis
References
9 Analysis of Polyphenols in Foods
9.1 Introduction
9.2 Biosynthesis and Classification
9.3 Analysis of Phenolics
9.4 Extraction procedures
9.5 Spectrophotometric Assays
9.5.1 Determination of Total Phenolics
9.5.1.1 Folin-Denis Assay
9.5.1.2 Folin-Ciocalteu Assay
9.5.2 Determination of Condensed Tannins and Related Phenolics
9.5.2.1 Vanillin Assay
9.5.2.2 DMCA (4-dimethylaminol-cinnamaldhyde) Assay
9.5.2.3 Proanthocyanidin Assay
9.5.3 Determination of Insoluble Condensed Tannins
9.5.4 Determination of Hydrolyzable Tannins
9.5.4.1 Determination of Sinapine
9.5.4.2 Determination of Chlorogenic Acid
9.5.4.3 Determination of Anthocyanins
9.5.5 Determination of Iron-Binding Phenolic Groups
9.5.6 UV Spectrophotometric Assay
9.5.7 Chemometrics Methods
9.5.8 Nuclear Magnetic Resonance spectroscopy
9.6 Protein Precipitation Assays
9.6.1 Bovine Serum Albumin Assays
9.6.2 Competitive Binding Assays
9.7 Enzymatic Assays
9.8 Chromatographic Techniques
9.8.1 Liquid Chromatography
9.8.2 High-Performance Liquid Chromatography
9.8.3 High-Speed Countercurrent Chromatography
9.8.4 Other Chromatographic Techniques
9.9 Capillary Electrophoresis
References
10 Sensory Analysis of Foods
10.1 Sensory Evaluation: Importance and Definition
10.2 Classifications of Sensory Methodologies
10.2.1 Affective Test
10.3 Sensory Evaluation as Analytical Tools
10.3.1 Difference Test
10.3.2 Descriptive Analysis
10.3.2.1 Flavor Profile
10.3.2.2 Quantitative Descriptive Analysis
10.3.2.3 Texture Profile
10.3.2.4 Spectrum MethodTM
10.3.2.5 Free Choice Profiling
10.3.2.6 Flash Profiling
10.4 Physiology of Sensory Organs
10.4.1 Photochemical Senses
10.4.2 Frequency Senses
10.4.2.1 Auditory System: Sound Frequency Detector
10.4.2.2 Tactile and Kinesthetic Senses: Mechanoreceptors
10.4.3 Chemical Senses
10.4.3.1 Gustation
10.4.3.2 Olfaction
10.4.4 Multistimulus Senses
10.4.4.1 Chemical Irritation
10.4.4.2 Temperature Perception
10.5 Psychophysics and Sensory Analysis
10.5.1 Sensation and Perception
10.5.2 Psychophysics
10.6 Sensory Responses and Their Measurements
10.6.1 Nominal Response
10.6.2 Ordinal Response
10.6.3 Interval Response
10.6.4 Ratio Response
10.7 Magnitude Estimation and the Power Function
10.8 Thresholds and Threshold Determination
10.8.1 Detection Threshold
10.8.2 Recognition Threshold
10.8.3 Difference Threshold and JND
10.8.4 Terminal Threshold
10.8.5 Individual and Population Thresholds
10.9 Statistical Assessments in Sensory Science
10.9.1 Presenting Sensory Data Using Descriptitive Statistics
10.9.2 Drawing Inferences by Hypothesis Testing
10.9.2.1 Hypothesis Testing for Interval and Ratio Data
10.9.2.2 Hypothesis Testing for Nominal and Ordinal Data
10.9.2.3 One-Product Case and Replicated Difference Tests
10.9.2.4 Two and Several Independent products
10.9.2.5 Several Related Products
10.9.2.6 Several Independent Products
10.9.3 Relationships between Variables and Classification
10.9.3.1 Correlation between Variables
10.9.4 Regression Analysis
10.9.5 Multivariate Techniques and Their Applications
10.10 Gas Chromatography-Olfactometry
10.11 Electronic Nose and Electronic Tongue
References
11 Determination of Food Allergens and Genetically Modified Components
11.1 Introduction to Food Allergens
11.1.1 Limits of Detection
11.2 Detection of Allergenic Components of Food
11.2.1 Immunochemical Methods for the Detection of Allergenic Foods
11.2.1.1 Enzyme-Linked Immunosorbent Assay (ELISA)
11.2.1.2 Dipstick and Lateral Flow
11.2.1.3 Biosensors
11.2.2 DNA-Based Methods
11.2.2.1 Polymerase Chain Reaction (PCR)
11.2.2.2 PCR-ELISA
11.2.3 New Technologies
11.3 Genetically Modified (GM) Foods
11.3.1 Detection of Components of Genetically Modified Foods
11.3.2 The StarlinkTM Corn Experience
11.3.2.1 Immunochemical Methods for Determination of Cry9C
11.3.2.2 PCR Methods for Detection of Cry9C
11.3.2.3 Post-Market Cry9C Exposure Assessment
References
12 Determination of Pesticide Residues
12.1 Introduction
12.1.1 Historical Perspective
12.1.2 A Question of Risks
12.1.3 Monitoring of Pesticide Residues
12.1.4 Needs for Pesticide Residue Analysis
12.15 Chemical Properties of Pesticides
12.1.6 Food Matrices
12.2 The Analytical Proces
12.2.1 Desirable Traits of an Analytical Method
12.2.2 Field-Based Analysis
12.2.3 Immunochemical Assays
12.2.4 Mobile Mini-Lab Approach
12.3 Extraction
12.3.1 Sample Comminution and Subsampling
12.3.2 Choice of Extraction Solvent
12.3.3 Means of Extraction
12.3.4 Alternative Techniques
12.4 Cleanup
12.4.1 Solid-Phase Extraction (SPE)
12.5 Analysis
12.5.1 Matrix Effects
12.5.2 Large Volume Injection (LVI) and Direct Sample Introduction (DSI)
12.5.3 Fast GC
12.5.4 Detection in GC and LC
12.5.5 Gas Chromatography/Mass Spectrometry (GC/MS)
12.5.6 Liquid Chromatography/Mass Spectrometry (LC/MS)
12.6 Conclusions
References
13 Determination of Pollutants in Foods
13.1 Introduction
13.2 Matrix Separation and Analyte Purification
13.2.1 Matrix Separation
13.2.2 Analyte Purification
13.3 Class Separations and Automation
13.3.1 Class Separations
13.3.2 Automation
13.4 Isomer-Specific Separations
13.4.1 High-Resolution Gas Chromatography (HRGC)
13.4.2 Fast GC
13.4.3 Multidimensional GC
13.5 Detection Systems
13.6 Bio-Analytical Methods
References
14 Analysis of Chemical Preservatives in Foods
14.1 Introduction
14.2 Sorbic Acid, Benzoic Acid, p-Hydroxybenzoic Esters (Parabens), and Dehydroacetic Acid
14.3 Sulfur Dioxide and sulfites
14.4 Nitrite and Nitrate
14.5 Biphenyl (Diphenyl) and o-Phenylphenol (Orthophenylphenol and Its Sodium Salt)
14.6 Antibiotics
14.7 Other Preservatives
14.8 Antioxidants
14.9 Erythorbic Acid
14.10 Concluding Remarks
References
15 Measuring Radioactive Contaminants in Foods
15.1 Introduction
15.2 Pathways
15.3 Samples of Main Interest
15.3.1 Milk and Milk Products
15.3.2 Grains, Rizes, and Cereals
15.3.4 Aquatic Organisms
15.3.5 Vegetables and Fruits
15.3.6 Water and Drinks
15.4 Radionuclides of Interest
15.4.1 Natural Radioactivity
15.4.2 Fission Products
15.4.3 Activation Products
15.4.4 Radionuclides of Specific Interest in Foods
15.5 Collection and Preparation of Samples
15.6 Analytical Methods and Measurement Techniques
15.6.1 Gross Beta Activity Determination
15.6.2 Gamma Spectrometry
15.6.3 Alpha Spectrometry
15.6.4 Radiochemical Measurements
15.6.4.1 Analysis of Strontium
15.6.4.2 Analysis of Tritium
15.6.4.3 Analysis of Transuranic Elements
15.7 Gross Alpha Activity Determination
15.8 Evaluation of Contamination Level of Foods
15.9 Conclusions
References
16 Rapid Analysis Techniques in Food Microbiology
16.1 Introduction
16.2 Classification of Techniques
16.3 Culture Methods
16.4 Biochemical Techniques
16.5 Immunoassay
16.5.1 Immunoassay Principles
16.5.2 Antibody-Antigen Precipitation
16.5.3 Enzyme-Linked Immunosorbent Assay (ELISA)
16.5.4 Immunochromatography
16.5.5 Automated Immunoassays and Electroimmunoassays
16.6 Nucleic Acid-Based Techniques
16.6.1 Types
16.6.2 Molecular Probes
16.6.3 Polymerase Chain Reaction (PCR)
16.6.3.1 PCR Principles
16.6.3.2 Traditional PCR
16.6.3.3 Real-Time PCR
16.7 Future of Rapid Food Microbial Techniques
Acknowledgments
References | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67542 |
Methods of analysis of food components and additives. [texte imprimé] / Semih Ötles, Editeur scientifique . - BOCA RATON : Taylor and Francis, 2005 . - 437 p.. - ( Chemical and functional properties of food components series) . ISBN : 978-0-8493-1647-0 : 176,02 Bibliographie
Illustrations
Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
4.2 (CHIMIE ANALYTIQUE) [Classement Massy]
Thésaurus Agro-alimentaire
TECHNIQUE ANALYTIQUE ; ADDITIF ALIMENTAIRE ; PRODUIT ALIMENTAIRE ; PROTEINE ; PEPTIDE ; LIPIDE ; AROME ; SPECTROSCOPIE ; RHEOLOGIE ; CHROMATOGRAPHIE ; EAU ; ACIDE AMINE ; VITAMINE ; CHLOROPHYLLE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; ANALYSE ORGANOLEPTIQUE ; PESTICIDE ; AGENT DE CONSERVATION ; ANALYSE MICROBIOLOGIQUE
| | Type de document : | Livre | | Table des matières : | 1 Selection of Technique Used in Food Analysis
1.1 Introduction
1.2 Sample Selection and Preservation
1.3 Extraction
1.4 Technique Selection
1.5 Application of Techniques
1.5.1 Chromatographic Techniques
1.5.1.1 Gas Chromatography (GC)
1.5.1.2 High-Performance Liquid Chromatography (HPLC)
1.5.1.3 Supercritical Fluid Chromatography (SFC)
1.5.2 Spectroscopic Techniques
1.5.2.1 UV, Vis, and Fluorescence
1.5.2.2 Infrared (IR)
1.5.2.3 Raman
1.5.2.4 Atomic Absorption and Atomic Emission
1.5.2.5 Mass Spectrometry (MS)
1.5.2.6 Nuclear Magnetic Resonance (NMR) and Electron Spin Resonance (ESR)
1.5.2.7 Other Spectroscopic Techniques
1.5.3 Physical Techniques
1.5.3.1 Electrochemical
1.5.3.2 Electrophoresis
1.5.3.3 Flavor and Odor
1.5.3.4 Particle Analysis
1.5.3.5 Rheology and Texture
1.5.3.6 Structure
1.5.3.7 Thermal Properties
1.5.4 Biological Techniques
1.5.4.1 Enzyme and Microbial Sensors
1.5.4.2 Immunosensors
1.6 Summary
References
2 Statistical Assesment of Results of Food Analysis
2.1 Introduction
2.2 Uncertainty and Precision
2.2.1 Concept
2.2.2 Origin of Uncertainty
2.2.3 Determination of Uncertainty
2.2.4 Calculation of Uncertainty
2.2.5 Confidence
2.2.6 Reporting Uncertainty
2.3 Accuracy and Bias
2.3.1 Definitions
2.3.2 Determination of Accuracy
2.3.3 Significance of Difference in Means
2.4 Calibration
2.4.1 Classical Calibration
2.4.2 Inverse Calibration
2.4.3 Error Analysis
2.4.4 Confidence Intervals
Acknowledgments
References
3 Analysis of Drinking Water
3.1 Organic pollutants
3.2 Volatile Organohalogen Compounds
3.3 Volatile Hydrocarbons
3.4 Nonvolatile Organic Compounds (Pesticides, PAH, PCB)
3.5 Other Organic Compounds Determination
3.6 Determination of Inorganic Compounds
3.7 Microbiologieal Research Methods for Analysis of Drinkable Water
3.8 Characteristics of Some Bacteria Occurring in Aqueous Environment
References
4 Analysis of proteins, Peptides, and Amino Acids in Foods
4.1 Basic Recommendations for the Analysis
4.2 Protein Isolation and purification
4.2.1 Extraction of Proteins
4.2.1.1 Special Solutions Used for Protein Extraction
4.2.2 Deproteination Procedures
4.2.2.1 Chemical Deproteination
4.2.2.2 Deproteination by Thermal Treatment
4.2.3 Filtration
4.2.4 Ultrafiltration
4.2.5 Centrifugation
4.2.6 Density Gradient Centrifugation
4.2.7 Salting-Out
4.2.8 Dialysis and Electrodialysis
4.2.9 Purification and Group Fractionation by Trap Columns and Chromatography
4.3 Protein Hydrolysis for Determining Amino Acid Composition
4.4 Analytical Methods Used in Protein, Peptide, and Amino Acid Analysis
4.4.1 Kjeldahl Method
4.4.2 Ultraviolet Absorption
4.4.3 TNBS-Spectrophotometric Method
4.4.4 Biuret Method and Its Modifications
4.4.4.1 Classic Procedure
4.4.4.2 Colorimetric Determination of Protein in the Presence of Thiols
4.4.4.3 Colorimetric Determination of Protein in the Presence of TCA-Soluble Interference Substances
4.4.4.4 Colorimetric Determination of Protein in Lipid-Rich Samples
4.4.4.5 Colorimetric Determination of Protein in the Presence of Reducing Saccharides
4.4.4.6 Spectrophotometric Determination of protein in the Presence of Deoxyribonucleic Acid (DNA)
4.4.5 The Pope and Stevens Method
4.4.5.1 The Classic Pope and Stevens procedure
4.4.5.2 Spectrophotometric Modification of the Pope and Stevens Method
4.4.6 Formol Titration
4.4.7 Alcohol Titration
4.4.8 Lowry Method
4.4.9 Bicinchoninic Method
4.4.10 Dye-Binding Methods
4.4.11 Ninhydrin Method
4.4.12 Hydroxyproline Determination
4.4.13 N-Amide Determination
4.4.14 Chromatography
4.4.14.1 Filter paper Chromatography
4.4.14.2 Thin-Layer Chromatography (TLC)
4.4.14.3 Gel Filtration Column Chromatography
4.4.14.4 Ligand Exchange Chromatography on Cu2+ -Sephadex
4.4.14.5 lon-Exchange Cromatography
4.4.14.6 High-Performance Liquid Cromatography (HPLC)
4.4.14.7 Affinity Chromatography
4.4.14.8 Gas Chromatography (GC)
4.4.15 Electrophoresis
4.4.15.1 SDS-Polyacrylamide Gel Electrophoresis (SDS- PAGE)
4.4.15.2 Isoelecttic Focusing (IEF) in Polyacrylamide Gel
4.4.15.3 Two-Dimensional Electrophoresis
4.4.15.4 Capillary Electrophoresis (CE)
4.4.16 Immunochemical Methods
4.4.16.1 ELlSA (Enzyme-Linked lmmunosorbent Assay)
4.4.16.2 Western Blotting
4.4.17 Other Analytical Methods
References
5 Extraction and Analysis of Food Lipids
5.1 Introduction: A Description of the Common Types of Lipids Found in Foods
5.2 Methods for the Determination of the Total Fat Content in Foods
5.3 Methods for the Extraction of Total Lipids in Foods
5.4 Methods for the Separation and Quantitative Analysis of Intact Lipid Classes
5.5 Methods for the Hydrolysis of Fatty Acyl Lipids, and for the Derivatization and Quantitative Analysis of Fatty Acids and Sterols
5.6 Methods for the Quantitative Analysis of the Molecular Species of Various Common Classes of Lipids
5.7 Conclusion
References
6 Determination and Speciation of Trace Elements in Foods
6.1 Introduction
6.2 Preparation of Analytical Solution
6.2.1 Homogenization
6.2.2 Dry Ashing
6.2.3 Wet Digestion
6.2.3.1 Convection Heating
6.2.3.2 Microwave Heating
6.3 Determination by Atomic Absorption Spectrometry
6.3.1 Flame
6.3.2 Electrothermal Atomization
6.3.3 Hydride Generation
6.3.4 Cold Vapor
6.4 Determination by Inductively Coupled Plasma Atomic Emission Spectrometry
6.5 Determination by Inductively Coupled Plasma Mass Spectrometry
6.6 Other Determinative Techniques
6.6.1 Electrochemical
6.6.2 CoIorimetry
6.6.3 Neutron Activation Analysis
6.7 Element Speciation
6.7.1 Introduction
6.7.2 Arsenic
6.7.3 Mercury
6.7.4 Selenium
6.7.5 Tin
6.7.6 Other Chemical Elements
References
7 Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences
7.1 Introduction
7.2 Method Developments in Vitamin Analysis
7.3 Processes for Sample Preparations
7.4 Water-Soluble Vitamins
7.4.1 Vitamin C
7.4.2 Vitamin B Group
7.5 Fat-Soluble Vitamins
References
8 AnaIysis of Carotenoids and Chlorophylls in Foods
8.1 Introduction
8.2 Carotenoids
8.2.1 Structure and Extraction Methods
8.2.1.1 Chemical Structure and Properties
8.2.1.2 Extraction, Separation, and Purification Methods
8.2.2 Chromatographic Techniques
8.2.2.1 Chromatographie Detectors
8.2.2.2 Normal-Phase HPLC
8.2.2.3 Reversed-Phase HPLC
8.2.3 Critical Parameters for Carotenoid Analysis
8.3 Chlorrophylls
8.3.1 Structure and Extraction Methods
8.3.1.1 Chemical Structure and Properties
8.3.1.2 Extraction Methods
8.3.2 Chromatographic Techniques
8.3.2.1 Chromatographic Detectors
8.3.2.2 HPLC
8.3.3 Crirical Parameters for Chlorophyll Analysis
References
9 Analysis of Polyphenols in Foods
9.1 Introduction
9.2 Biosynthesis and Classification
9.3 Analysis of Phenolics
9.4 Extraction procedures
9.5 Spectrophotometric Assays
9.5.1 Determination of Total Phenolics
9.5.1.1 Folin-Denis Assay
9.5.1.2 Folin-Ciocalteu Assay
9.5.2 Determination of Condensed Tannins and Related Phenolics
9.5.2.1 Vanillin Assay
9.5.2.2 DMCA (4-dimethylaminol-cinnamaldhyde) Assay
9.5.2.3 Proanthocyanidin Assay
9.5.3 Determination of Insoluble Condensed Tannins
9.5.4 Determination of Hydrolyzable Tannins
9.5.4.1 Determination of Sinapine
9.5.4.2 Determination of Chlorogenic Acid
9.5.4.3 Determination of Anthocyanins
9.5.5 Determination of Iron-Binding Phenolic Groups
9.5.6 UV Spectrophotometric Assay
9.5.7 Chemometrics Methods
9.5.8 Nuclear Magnetic Resonance spectroscopy
9.6 Protein Precipitation Assays
9.6.1 Bovine Serum Albumin Assays
9.6.2 Competitive Binding Assays
9.7 Enzymatic Assays
9.8 Chromatographic Techniques
9.8.1 Liquid Chromatography
9.8.2 High-Performance Liquid Chromatography
9.8.3 High-Speed Countercurrent Chromatography
9.8.4 Other Chromatographic Techniques
9.9 Capillary Electrophoresis
References
10 Sensory Analysis of Foods
10.1 Sensory Evaluation: Importance and Definition
10.2 Classifications of Sensory Methodologies
10.2.1 Affective Test
10.3 Sensory Evaluation as Analytical Tools
10.3.1 Difference Test
10.3.2 Descriptive Analysis
10.3.2.1 Flavor Profile
10.3.2.2 Quantitative Descriptive Analysis
10.3.2.3 Texture Profile
10.3.2.4 Spectrum MethodTM
10.3.2.5 Free Choice Profiling
10.3.2.6 Flash Profiling
10.4 Physiology of Sensory Organs
10.4.1 Photochemical Senses
10.4.2 Frequency Senses
10.4.2.1 Auditory System: Sound Frequency Detector
10.4.2.2 Tactile and Kinesthetic Senses: Mechanoreceptors
10.4.3 Chemical Senses
10.4.3.1 Gustation
10.4.3.2 Olfaction
10.4.4 Multistimulus Senses
10.4.4.1 Chemical Irritation
10.4.4.2 Temperature Perception
10.5 Psychophysics and Sensory Analysis
10.5.1 Sensation and Perception
10.5.2 Psychophysics
10.6 Sensory Responses and Their Measurements
10.6.1 Nominal Response
10.6.2 Ordinal Response
10.6.3 Interval Response
10.6.4 Ratio Response
10.7 Magnitude Estimation and the Power Function
10.8 Thresholds and Threshold Determination
10.8.1 Detection Threshold
10.8.2 Recognition Threshold
10.8.3 Difference Threshold and JND
10.8.4 Terminal Threshold
10.8.5 Individual and Population Thresholds
10.9 Statistical Assessments in Sensory Science
10.9.1 Presenting Sensory Data Using Descriptitive Statistics
10.9.2 Drawing Inferences by Hypothesis Testing
10.9.2.1 Hypothesis Testing for Interval and Ratio Data
10.9.2.2 Hypothesis Testing for Nominal and Ordinal Data
10.9.2.3 One-Product Case and Replicated Difference Tests
10.9.2.4 Two and Several Independent products
10.9.2.5 Several Related Products
10.9.2.6 Several Independent Products
10.9.3 Relationships between Variables and Classification
10.9.3.1 Correlation between Variables
10.9.4 Regression Analysis
10.9.5 Multivariate Techniques and Their Applications
10.10 Gas Chromatography-Olfactometry
10.11 Electronic Nose and Electronic Tongue
References
11 Determination of Food Allergens and Genetically Modified Components
11.1 Introduction to Food Allergens
11.1.1 Limits of Detection
11.2 Detection of Allergenic Components of Food
11.2.1 Immunochemical Methods for the Detection of Allergenic Foods
11.2.1.1 Enzyme-Linked Immunosorbent Assay (ELISA)
11.2.1.2 Dipstick and Lateral Flow
11.2.1.3 Biosensors
11.2.2 DNA-Based Methods
11.2.2.1 Polymerase Chain Reaction (PCR)
11.2.2.2 PCR-ELISA
11.2.3 New Technologies
11.3 Genetically Modified (GM) Foods
11.3.1 Detection of Components of Genetically Modified Foods
11.3.2 The StarlinkTM Corn Experience
11.3.2.1 Immunochemical Methods for Determination of Cry9C
11.3.2.2 PCR Methods for Detection of Cry9C
11.3.2.3 Post-Market Cry9C Exposure Assessment
References
12 Determination of Pesticide Residues
12.1 Introduction
12.1.1 Historical Perspective
12.1.2 A Question of Risks
12.1.3 Monitoring of Pesticide Residues
12.1.4 Needs for Pesticide Residue Analysis
12.15 Chemical Properties of Pesticides
12.1.6 Food Matrices
12.2 The Analytical Proces
12.2.1 Desirable Traits of an Analytical Method
12.2.2 Field-Based Analysis
12.2.3 Immunochemical Assays
12.2.4 Mobile Mini-Lab Approach
12.3 Extraction
12.3.1 Sample Comminution and Subsampling
12.3.2 Choice of Extraction Solvent
12.3.3 Means of Extraction
12.3.4 Alternative Techniques
12.4 Cleanup
12.4.1 Solid-Phase Extraction (SPE)
12.5 Analysis
12.5.1 Matrix Effects
12.5.2 Large Volume Injection (LVI) and Direct Sample Introduction (DSI)
12.5.3 Fast GC
12.5.4 Detection in GC and LC
12.5.5 Gas Chromatography/Mass Spectrometry (GC/MS)
12.5.6 Liquid Chromatography/Mass Spectrometry (LC/MS)
12.6 Conclusions
References
13 Determination of Pollutants in Foods
13.1 Introduction
13.2 Matrix Separation and Analyte Purification
13.2.1 Matrix Separation
13.2.2 Analyte Purification
13.3 Class Separations and Automation
13.3.1 Class Separations
13.3.2 Automation
13.4 Isomer-Specific Separations
13.4.1 High-Resolution Gas Chromatography (HRGC)
13.4.2 Fast GC
13.4.3 Multidimensional GC
13.5 Detection Systems
13.6 Bio-Analytical Methods
References
14 Analysis of Chemical Preservatives in Foods
14.1 Introduction
14.2 Sorbic Acid, Benzoic Acid, p-Hydroxybenzoic Esters (Parabens), and Dehydroacetic Acid
14.3 Sulfur Dioxide and sulfites
14.4 Nitrite and Nitrate
14.5 Biphenyl (Diphenyl) and o-Phenylphenol (Orthophenylphenol and Its Sodium Salt)
14.6 Antibiotics
14.7 Other Preservatives
14.8 Antioxidants
14.9 Erythorbic Acid
14.10 Concluding Remarks
References
15 Measuring Radioactive Contaminants in Foods
15.1 Introduction
15.2 Pathways
15.3 Samples of Main Interest
15.3.1 Milk and Milk Products
15.3.2 Grains, Rizes, and Cereals
15.3.4 Aquatic Organisms
15.3.5 Vegetables and Fruits
15.3.6 Water and Drinks
15.4 Radionuclides of Interest
15.4.1 Natural Radioactivity
15.4.2 Fission Products
15.4.3 Activation Products
15.4.4 Radionuclides of Specific Interest in Foods
15.5 Collection and Preparation of Samples
15.6 Analytical Methods and Measurement Techniques
15.6.1 Gross Beta Activity Determination
15.6.2 Gamma Spectrometry
15.6.3 Alpha Spectrometry
15.6.4 Radiochemical Measurements
15.6.4.1 Analysis of Strontium
15.6.4.2 Analysis of Tritium
15.6.4.3 Analysis of Transuranic Elements
15.7 Gross Alpha Activity Determination
15.8 Evaluation of Contamination Level of Foods
15.9 Conclusions
References
16 Rapid Analysis Techniques in Food Microbiology
16.1 Introduction
16.2 Classification of Techniques
16.3 Culture Methods
16.4 Biochemical Techniques
16.5 Immunoassay
16.5.1 Immunoassay Principles
16.5.2 Antibody-Antigen Precipitation
16.5.3 Enzyme-Linked Immunosorbent Assay (ELISA)
16.5.4 Immunochromatography
16.5.5 Automated Immunoassays and Electroimmunoassays
16.6 Nucleic Acid-Based Techniques
16.6.1 Types
16.6.2 Molecular Probes
16.6.3 Polymerase Chain Reaction (PCR)
16.6.3.1 PCR Principles
16.6.3.2 Traditional PCR
16.6.3.3 Real-Time PCR
16.7 Future of Rapid Food Microbial Techniques
Acknowledgments
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Faire une suggestion Affiner la recherche Interroger des sources externesMethods in food analysis. Physical, chemical, and instrumental methods of analysis. / Maynard Alexander Joslyn (1970)
