Nielsen's Food Analysis Laboratory Manual

Suzanne Nielsen, an Emeritus Professor of the Food Science Department at Purdue University, taught Food Analysis lecture classes for 37 years, and Food Analysis laboratory courses for 19 years.  She received teaching awards from her department, college, university, the Institute of Food Technologists, and the USDA.  She has edited six editions of a textbook and four editions of a laboratory manual for Food Analysis.   Baraem P. Ismail is the Founder and Director of the Plant Protein Innovation Center and is a Professor at the Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail has over 28 years of experience in Food Chemistry research. She has been teaching the Food Analysis lecture and lab course for the past 16 years. She has contributed to several chapters in past editions of both the Food Analysis textbook and associated lab manual. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award” from the University of Minnesota.

• Part 1.  Introductory Chapters.- Laboratory Standard Operating Procedures.- Reagents and Buffers.- Dilution and Concentration Calculations.- Statistics for Food Analysis.- Part 2.  Laboratory Exercises.- Nutritional Labeling Using a Computer Program.- Accuracy and Precision Assessment.- Preparation of Solutions and Buffers.- High-Performance Liquid Chromatography.- Gas Chromatography.- Mass Spectometry with High Performance Liquid Chromatography.- Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopy Analysis.- Mid-Infrared Spectroscopy Analysis.- Moisture Content Determination.- Ash Content Determination.- Fat Content Determination.- Protein Nitrogen Determination.- Total Carbohydrate by Phenol-Sulfuric Acid Method.- Vitamin C Determination by Indophenol Method.- Water Hardness Testing by Complexometric Determination of Calcium.- Phosphorus Determination by Murphy-Riley Method.- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips.- Standard Solutions and Titratable Acidity.- Fat Characterization.- Proteins:  Extraction, Quantitation, and Electrophoresis.- Glucose Determination by Enzyme Analysis.- Gliadin Detection by Immunoassay.- Rheological Measurements of Food Products.- Color Measurements of a Solid and Calculations of Color Specifications from Spectral.- Extraneous Matter Examination.- Food Forensics.- Part 3.  Answers to Practice Problems.- Answers to Practice Problems in Chap. 2, Reagents and Buffers.- Answers to Practice Problems in Chap. 3, Dilutions and Concentrations.- Answers to Practice Problems in Chap. 4, Statistics for Food Analysis.