Introduction to Food Analysis
The elective Food Analysis laboratory practice gives an insight into food analysis methods from titrations with chemical and instrumental (potentiometric, conductometric) indication to modern analytical techniques (atomic fluorescence, flame photometry, spectrophotometry, high performance liquid chromatography, ion chromatography, etc.). The analyzed matrices: wine, bread, egg and dairy products (milk, margarine), chewing gum, sweets (hard candy, plain chocolate), flour, oil, food supplements and preservatives (multivitamin tablets, pickle salt), soft drinks (Coke, fruit juices) and fresh fruits. Target compounds: acids, alcohol, lipids, carbohydrates, macro and micro nutrients. Moreover, from food sensory evaluation, identification of red wine flavors as well as that of threshold for the 4 basic tastes through model solutions is also included.
Food Analytical Methods, Springer Verlag, ISSN: 1936-9751 (Print)
Chemical Analysis of Food: Techniques and Applications. ISBN: 978-0-12-384862-8 Copyright © 2012 Elsevier Inc.
Food Analysis Editors: Nielsen, Suzanne (Ed.) Springer, 2010