Food Analysis

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents.

by Richard O’Kennedy (Editor, Contributor)
There is a worldwide problem with food contamination, with an increasing number of outbreaks, and food safety. Consequently, there is a need for rapid tracing of foods as well as requirements for food authentication

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.