Foods Their Composition And Analysis Etc

Abstract: A textbook and reference text for food industry technologists and researchers combines lecture material and laboratory experiments involving the major classes of foodstuffs and food additives. The chemistry of foodstuff classes is addressed relative to food composition, compsition-related processing effects, spoilage, preservation, and additives. Legal requirements and standard analytical methods also are covered. The 14 text chapters address: food law and regulations; sampling coupled with proximate and instrumental analysis methods; the physico-chemical properties, nutritional value, and analysis of various nutrients (carbohydrates, lipids, proteins, enzymes, vitamins), additives (flavorings, colorants), and foods (wheat, milk, meat, poultry, and fish and their products); and the types of food spoilage, their prevention, food contaminants, and analytical methods for their characterization. Numerous data tabulations and illustrations are given throughout the text, and a list of selected references is appended to each chapter.

With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.

About twenty years ago, there was a recognition in Europe that real benefits would flow from coordinating the manner in which food composition tables were produced in the various countries of Europe. Subsequent development of computerised nutritional data bases has further highlighted the potential advantages of working together. Such cooperation could lead to improved quality and compatibility of the various European nutrient data bases and the values within them. This realisation was one of the driving forces behind the development of the Eurofoods initiative in the 1980's when those people in Europe interested in data on food composition began working together. This initiative received further impetus with the establishment of the Eurofoods-Enfant Concerted Action Project within the framework of the FLAIR (Food-Linked Agro-Industrial Research) Programme of the Commission of the European Communities. It was quickly recognised that the draft guidelines for the production, management and use of food composition data which had been prepared under the aegis of INFOODS (International Network of Food Data Systems, a project of the United Nations University), would be especially applicable to the objectives of the Concerted Action. The guidelines have been written by two recognised experts. Many people associated with FLAIR Eurofoods-Enfant have added constructive criticism and advice to that offered previously by those associated with INFOODS. Thus the guidelines are backed by a consensus in the community of those responsible for the production and use of food composition tables and nutrient data bases.

This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.