ABSTRACT
This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.
Part 1 Analysis for nutritional labelling: current regulatory status on nutrition labelling; total fat; fatty acids; cholesterol; carbohydrates and sugars; soluble, insoluble and total dietary fibres; proteins and amino acids; minerals; vitamins. Part 2 Analysis of hazardous contaminants: mycotoxins; pesticides; toxic compounds derived from lipids; toxicants formed as a result of processing or cooking; naturally occuring toxins in food.
