Handbook of Food Analytical Chemistry, Volumes 1 and 2

Ronald E. Wrolstad, PhD,?is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker, PbD,?is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley. Steven J. Schwartz, PhD,?is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, PhD,?is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.

"…this resource is a high-quality tool for the topics covered...highly recommended." (CHOICE, October 2005) “…an indispensable reference for food scientists and technologists to enable successful analysis.” (Food Trade Review, Vol. 75, March 2005)"...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)

• Preface ixForeword to Current Protocols in Food Analytical Chemistry xiContributors xiiiA WATERA1 Gravimetric Measurements of WaterA1.1 Gravimetric Determination of Water by Drying and WeighingA1.2 Karl Fischer TitrationA1.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds)A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of oBrixA2 Vapor Pressure Measurements of WaterA2.1 Factors to Consider When Estimating Water Vapor PressureA2.2 Dew-Point Method for the Determination of Water ActivityA2.3 Measurement of Water Activity Using Isopiestic MethodA2.4 Direct Manometric Determination of Vapor PressureA2.5 Measurement of Water Activity by Electronic SensorsB PROTEINSB1 Measurement of Protein ContentB1.1 The Colorimetric Detection and Quantitation of Total ProteinB1.2 Determination of Total Nitrogen B1.3 Spectrophotometric Determination of Protein ConcentrationB2 Biochemical Compositional Analyses of ProteinsB2.1 Analyses of Protein QualityB2.2 Evaluation of the Progress of Protein HydrolysisB3 Characterization of ProteinsB3.1 Electrophoresis AnalysisB3.2 Electroblotting from Polyacrylamide GelsB3.3 Detection of Proteins on Blot MembranesB3.4 Immunoblot DetectionB3.5 Determining the CD Spectrum of a ProteinB3.6 Determining the Fluorescence Spectrum of a ProteinB4 Purification of ProteinsB4.1 Overview of Protein Purification and Characterization B4.2 Overview of Conventional ChromatographyB5 Functionality of ProteinsB.5.1 Measurement of Functional Properties: Overview of Protein Functionality TestingB 5.2 Measurement of Protein HydrophobicityB 5.3 Water Retention Properties of Solid FoodsC ENZYMESC1 Strategies for Enzyme Activity MeasurementsC1.1 Expression and Measurement of Enzyme ActivityC1.2 Detecting Enzyme Activity: A Case Study of PolygalacturonaseC2 Proteolytic EnzymesC2.1 Activity Measurements of Proteinases Using Synthetic SubstratesC2.2 Peptidase Activity Assays Using Protein Substrates C3 Lipolytic EnzymesC3.1 Lipase AssaysC4 OxidoreductasesC4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase)C4.2 Analysis of Lipoxygenase Activity and ProductsD LIPIDSD1 Lipid CompositionD1.1 Extraction and Measurement of Total LipidsD1.2 Analysis of Fatty Acids in Food LipidsD1.3 CholesterolD1.4 Oil Quality IndicesD1.5 Analysis of Tocopherols and TocotrienolsD1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization DetectionD1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids