Food analytes

Ferruzzi, M.G., and Schwartz, S.J., Overview of chlorophylls in foods, in Current Protocols in Food Analytical Chemistry, Schwartz, S.J., Ed., John Wiley Sons, New York, 2001. 

Giusti, M.M. and Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy, in Handbook of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture, and Bioactive Food Components, Wrolstad, R.E. et al., Eds., John Wiley Sons, New York, 2005, 19. 

Multon, J., Ed., Analysis of Food Constituents, John WUey Sons, New York, 1996. CIE, Technical Report Improvement in Industrial Colour-Difference Evaluation, Pnblication 142-2001, Commission Internationale de I Eclairage, Vienna, 2001. Watson, D.H., Food Chemical Safety, vols. 1 and 2, CRC Press, Boca Raton, FL, 2002. King, S., Gates, M., and Scalettar, L., Eds., Current Protocols in Food Analytical Chemistry, John Wiley Sons, New York, 2001. 

As a result the use of an alternative approach whereby a defined set of criteria to which methods should comply without specifically endorsing specific methods is being considered and slowly adopted in some sectors of food analysis. This approach will have a considerable impact on the food analytical laboratory. There are a number of issues that are of concern to the food analytical community of which analysts should be aware. These are outlined briefly below. 

There is concern in the food analytical community that although methods should ideally be validated by a collaborative trial, this is not always feasible for economic or practical reasons. As a result, IUPAC guidelines are being developed for single laboratory method validation to give information to analysts on the acceptable procedure in this area. These guidelines should be finalised by the end of 2001. 

As in many countries where maximum levels are set for the use of intense sweeteners in foods, analytical methods for identification and quantitative determination are required. Although a wide variety of methods is described, the European Standards for sweetener analysis deserve special attention. They were based on the most widely used analytical methods available and also demonstrated applicability and reliability in collaborative studies in several laboratories. 

So, we can imagine a future of the representation techniques in which three-dimensional coloured figures with a pleasant (or otherwise) accompaniment are used to represent food analytical data with clear relationships to the food quality and origin. We leave to the reader s imagination the evaluation of the possibilities offered by the other human senses in the field of data representation. 

In recent years, new methods have been introduced into chemistry for classification problems, and they have often been applied to food analytical data. The statistical linear discriminant analysis is still the most widely used method, as was noted in the previous section. 

Battaglia, R. (1996), Quality assurance in a food analytical laboratory—The introduction of EN 45001 in the food analytical laboratories of a retail company, Accred. Qual.Assur.,... 

This book is advertised as the chaperone to protein research. Because proteins are central to understanding food, the book is a must in food analytical chemistry. 

Handbook of food analytical chemistry / edited By Ronald E. Wrolstad. .. [et al.]. p. cm. 

Some basic food analytical methods such as determination of °brix, pH, titratable acidity, total proteins and total lipids are basic to food analysis and grounded in procedures which have had wide-spread acceptance for a long time. Others such as analysis of cell-wall polysaccharides, analysis of aroma volatiles, and compressive measurement of solids and semi-solids, require use of advanced chemical and physical methods and sophisticated instrumentation. In organizing the Handbook of Food Analytical Chemistry we chose to categorize on a disciplinary rather than a commodity basis. Included are chapters on water, proteins, enzymes, lipids, carbohydrates, colors, flavors texture/ rheology and bioactive food components. We have made an effort to select methods that are applicable to all commodities. However, it is impossible to address the unique and special criteria required for analysis of all commodities and all processed forms. There are several professional and trade organizations which focus on their specific commodities, e.g., cereals, wines, lipids, fisheries, and meats. Their methods manuals and professional journals should be consulted, particularly for specialized, commodity-specific analyses. 

This two-volume handbook is derived from another John Wiley Sons publication, Current Protocol in Food Analytical Chemistry. That manual was published from January 2001 -December 2003 in loose-leaf and CD-Rom format. That design permitted addition of new and revised units on a quarterly basis. The two-year compilation of these units makes for a very complete reference on food analytical methods. 

FOREWORD TO CURRENT PROTOCOLS IN FOOD ANALYTICAL CHEMISTRY... 

The objective of Current Protocols in Food Analytical Chemistry is to provide the type of detailed instructions and comments that an expert would pass on to a competent technician or graduate student who needs to learn and use an unfamiliar analytical procedure, but one that is routine in the lab of an expert or in the field. 

How do chemical analyses of foods differ from analyses used in chemistry, biochemistry and biology The same methods and techniques are often used only the purpose of the analysis may differ. But foods are to be used by people. Therefore, methodology to determine safety (presence of dangerous microbes, pesticides, and toxicants), acceptability (flavor, odor, color, texture), and nutritional quality (essential vitamins, minerals, amino acids, and lipids) are essential analyses. Current Protocols in Food Analytical Chemistry is designed to meet all these requirements. 

T Fazio, CR Warner. A review of sulfites in foods analytical methodology and reported findings. Food Addit Contam 7 433-454, 1990. 

T. Henle, U. Schwarzenbolz, A. W. Walter, and H. Klostermeyer, Protein-bound Maillard compounds in foods Analytical and technological aspects, in F, 1998, 178-183. 

Determination of the Amino Acids. Richard J. Block. 91 pp. Burgess Publishing Co., Minneapolis, Minn., 1938. Revised ed. with Diana Bolling. 58 pp. 1941. Amino Acid Composition of Proteins and Foods. Analytical Methods and Results. 

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