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Analyzing Food for Nutrition Labeling and Hazardous Contaminants : Food Science and Technology - Ike J. Jeon

Analyzing Food for Nutrition Labeling and Hazardous Contaminants

Food Science and Technology

By: Ike J. Jeon (Editor), William G. Ikins (Editor)

Hardcover

Published: 16th December 1994
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This comprehensive reference provides state-of-the-art information on the various analytical procedures involved in both nutrition labeling and the identification and quantitation of hazardous contaminants in foods - proposing novel techniques to mitigate critical inadequacies in the methods for nutrition labeling endorsed by the Association of Official Analytical Chemists.
Covering all mandatory dietary components - as well as many optional nutrients - specified by the new labeling regulations of the Food and Drug Administration and the U.S. Department of Agriculture Food Safety and Inspection Service, Analyzing Food for Nutrition Labeling and Hazardous Contaminants details the analysis of saturated, monounsaturated, and polyunsaturated fatty acids by gas chromatography ... reviews available approaches for mycotoxin analysis ... summarizes the development of fiber analysis and the regulations in the Nutrition Labeling and Education Act regarding dietary fiber ... discusses vitamin analysis as it relates to nutrition labeling ... examines techniques developed for the analysis of naturally occurring toxins in food ... presents an overview of analytical methods for the major classes of pesticide residues ... focuses on the primary classes of toxins formed as the result of normal food processing and preparation ... and more.

Prefacep. iii
Contributorsp. vii
Analysis for Nutrition Labeling
Current Regulatory Status of Nutrition Labelingp. 1
Total Fatp. 29
Fatty Acidsp. 57
Cholesterolp. 77
Carbohydrates and Sugarsp. 87
Soluble, Insoluble, and Total Dietary Fibersp. 109
Proteins and Amino Acidsp. 137
Mineralsp. 169
Vitaminsp. 195
Analysis of Hazardous Contaminants
Mycotoxin Analysisp. 283
Pesticidesp. 333
Toxic Compounds Derived from Lipidsp. 363
Toxins Formed as a Result of Cooking or Processing of Foodp. 435
Naturally Occurring Hazards in Foodsp. 459
Indexp. 493
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780824793494
ISBN-10: 0824793498
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 520
Published: 16th December 1994
Publisher: Taylor & Francis Inc
Country of Publication: US
Dimensions (cm): 27.9 x 21.6  x 3.3
Weight (kg): 0.86
Edition Number: 1