The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accurate, and reliability of each procedure.

Volume 1 evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analyties ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. It also provides tools used in the analysis of various substances added to foods as enhancements or quality safeguards. Volume 3 explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-bsed analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food.

chapter 1|19 pages

Optical Properties

chapter 2|17 pages

Sensory Evaluation Techniques

chapter 3|16 pages

Water Activity

chapter 5|41 pages

Amino Acids

chapter 6|42 pages


chapter 7|36 pages


chapter 8|18 pages


chapter 9|54 pages

Fatty Acids

chapter 10|38 pages

Analysis of Neutral Lipids

chapter 11|35 pages

Analysis of Neutral Lipids

chapter 12|34 pages


chapter 13|26 pages

Carbohydrates and Starch

chapter 14|21 pages

Alcohols in Food and Beverages

chapter 15|55 pages

Analysis of Fat-Soluble Vitamins in Food

chapter 16|85 pages

Water-Soluble Vitamins

chapter 17|29 pages

Organic Acids

chapter 18|54 pages

Organic Bases

chapter 19|59 pages

Phenolic Compounds in Foods

chapter 20|30 pages

Aroma Compounds

chapter 21|24 pages

Inorganic Nutrients

chapter 22|34 pages

Dietary Fiber

chapter 23|73 pages


chapter 24|32 pages


chapter 25|20 pages


chapter 26|105 pages

Residual Antibacterials in Food

chapter 27|27 pages

Residues of Growth Promoters

chapter 28|35 pages

Urea Pesticide Residues in Food

chapter 29|75 pages

Organochlorine Pesticide Residues in Food

chapter 30|33 pages

Carbamate Pesticide Residues in Food

chapter 31|37 pages

Organophosphate Pesticide Residues in Food

chapter 32|19 pages

Fungicide Residues

chapter 33|27 pages

Herbicide Residues

chapter 35|32 pages

Polychlorobiphenyl Residues

chapter 36|39 pages

Dioxin and Dioxin-Like PCB Residues

chapter 37|46 pages

N-Nitroso Compounds in Food

chapter 38|35 pages

Polycyclic Aromatic Hydrocarbons in Food

chapter 39|27 pages

Metal Contamination in Food

chapter 40|30 pages

Synthetic Colorants

chapter 41|34 pages

Postharvest and Processed Food Preservatives

chapter 42|66 pages

Analysis of Synthetic Food Antioxidants

chapter 43|97 pages

Intense Sweeteners

chapter 44|15 pages

Sample Preparation

chapter 45|48 pages


chapter 46|19 pages

Particle Size Analysis

chapter 47|12 pages

Surface Charge Analysis

chapter 49|36 pages

Nonenzymatic Browning

chapter 52|19 pages

Analysis of Meat-Containing Food

chapter 53|17 pages

Analysis of Meat Quality

chapter 54|20 pages

Radionuclide Concentrations in Food

chapter 56|26 pages

Food Adulteration

chapter 57|75 pages

Instruments and Techniques

chapter 58|16 pages

Biosensors for Food Analysis

chapter 59|16 pages

Nanoscale Analysis Systems