Handbook of Food Analytical Chemistry, Volume 2 Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

by Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A.; Penner, Michael H.; Reid, David S.; Schwartz, Steven J.; Shoemaker, Charles F.; Smith, Denise M.; Sporns, Peter

• ISBN13: 9780471718178
• ISBN10: 0471718173
• Edition: 1st
• Format: Hardcover
• Copyright: 2004-12-27
• Publisher: Wiley-Interscience
• More Book Details
• Purchase Benefits

Summary

Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Author Biography

RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.

Table of Contents

Preface	ix
Foreword to Current Protocols in Food Analytical Chemistry	xi
Contributors	xii
Pigments and Colorants	1	(216)
Anthocyanins	5	(66)
Extraction, Isolation, and Purification of Anthocyanius	7	(12)
Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy	19	(14)
Separation and Characterization of Anthocyanins by HPLC	33	(14)
Characterization of Anthocyanins by NMR	47	(24)
Carotenoids	71	(50)
Extraction, Isolation, and Purification of Carotenoids	73	(8)
Detection and Measurement of Carotenoids by UV/VIS Spectrophotometry	81	(10)
Chromatographic Techniques for Carotenoid Separation	91	(16)
Mass Spectrometry of Carotenoids	107	(14)
Miscellaneous Colorants	121	(32)
Betalains	123	(8)
Spectrophotometric and Reflectance Measurements of Pigments of Cooked and Cured Meats	131	(8)
Measurement of Discoloration in Fresh Meat	139	(14)
Chlorophylls	153	(48)
Overview of Chlorophylls in Foods	155	(10)
Extraction of Photosynthetic Tissues: Chlorophylls and Carotenoids	165	(6)
Chlorophylls and Carotenoids: Measurement and Characterization by UV-VIS Spectroscopy	171	(8)
Chromatographic Separation of Chlorophylls	179	(12)
Mass Spectrometry of Chlorophylls	191	(10)
Strategies for Measurement of Colors and Pigments	201	(16)
Overview of Color Analysis	203	(14)
Flavors	217	(146)
Smell Chemicals	223	(118)
Direct Sampling	225	(10)
Isolation and Concentration of Aroma Compounds	235	(10)
Identification and Quantitation of Aroma Compounds	245	(12)
Stereodifferentiation of Chiral Odorants Using High-Resolution Gas Chromatography	257	(20)
Analysis of Citrus Oils	277	(24)
Solid-Phase Microextraction for Flavor Analysis	301	(12)
Simulation of Mouth Conditions for Flavor Analysis	313	(16)
Gas Chromatography/Olfactometry	329	(12)
Acid Tastants	341	(22)
Titratable Activity of Acid Tastants	343	(8)
Liquid Chromatography of Nonvolatile Acids	351	(12)
Texture/Rheology	363	(94)
Viscosity of Liquids, Solutions, and Fine Suspensions	367	(28)
Overview of Viscosity and Its Characterization	369	(6)
Measuring the Viscosity of Non-Newtonian Fluids	375	(10)
Viscosity Determination of Pure Liquids, Solutions, and Serums Using Capillary Viscometry	385	(6)
Measuring Consistency of Juices and Pastes	391	(4)
Compressive Measurements of Solids and Semi-Solids	395	(30)
General Compressive Measurements	397	(8)
Textural Measurements with Special Fixtures	405	(12)
Texture Profile Analysis	417	(8)
Viscoelasticity of Suspensions and Gels	425	(32)
Dynamic or Oscillatory Testing of Complex Fluids	427	(12)
Measurement of Gel Rheology: Dynamic Tests	439	(10)
Creep and Stress Relaxation: Step-Change Experiments	449	(8)
Bioactive Food Components	457	(80)
Polyphenolics	461	(2)
Determination of Total Phenolics	463	(8)
Extraction and Isolation of Polyphenolics	471	(12)
HPLC Separation of Polyphenolics	483	(16)
Proanthocyanidins: Extraction, Purification, and Determination of Subunit Composition by HPLC	499	(12)
Identification of Flavonol Glycosides Using MALDI-MS	511	(8)
Analysis of Isoflavones in Soy Foods	519	(18)
APPENDICES AND INDEXES
Appendices	537	(26)
A.1 Abbreviations and Useful Data	539	(4)
A Abbreviations Used in This Manual	539	(4)
A.2 Laboratory Stock Solutions, Equipment, and Guidelines	543	(12)
A Common Buffers and Stock Solutions	543	(8)
B Laboratory Safety	551	(2)
C Standard Laboratory Equipment	553	(2)
A.3 Commonly Used Techniques	555	(8)
A Introduction to Mass Spectrometry for Food Chemistry	555	(8)
Suppliers Appendix	563	(34)
Index	597