The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators. Series Editor Dennis R. Heldman, Professor, Department of Food, Agricultural, and Biological Engineering, The Ohio State University, Editorial Board: John Coupland, Professor of Food Science, Department of Food Science, Penn State University, David A. Golden, Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee. Mario Ferruzzi, Professor, Food Bioprocessing and Nutritional Sciences, North Carolina State University. Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin. Joseph H. Hotchkiss, Professor and Director of the School of Packaging and Center for Packaging Innovation and Sustainability, Michigan State University, S. Suzanne Nielsen, Professor, Department of Food Science, Purdue University, Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Martin Wiedmann, Professor, Department of Food Science, Cornell University, Kit Keith L. Yam, Professor of Food Science, Department of Food Science, Rutgers University.
This Springer imprint is published by Springer Nature
The registered company is Springer International Publishing AG
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
The intent of this fifth edition book is the same as that described in the Preface to the first four editions – a text primarily for undergraduate students majoring in food science, currently studying the analysis of foods. However, comments from users of the first four editions have convinced me that the book is also a valuable text for persons in the food industry who either do food analysis or interact with analysts.
The big focus of this edition was to do a general update on methods and to make the content easier for readers to compare and contrast methods covered. The following summarize changes from the fourth edition: (1) general updates, including addition and deletion of methods, (2) three new chapters (“Determination of Total Phenolics and Antioxidants Capacity in Food and Ingredients,” “Food Microstructure Techniques,” “Food Forensic Investigation”), (3) rewrote and/or reorganized some chapters, (4) added tables to some chapters to summarize and compare methods, and (5) added some colored figures.
As stated for the first four editions, the chapters in this textbook are not intended as detailed references, but as general introductions to the topics and the techniques. Course instructors may wish to provide more details on a particular topic to students. Chapters focus on principles and applications of techniques. Procedures given are meant to help explain the principles and give some examples, but are not meant to be presented in the detail adequate to actually conduct a specific analysis. As in the first four editions, all chapters have summaries and study questions, and keywords or phrases are in bold type, to help students focus their studies. The grouping of chapters by category is similar to the fourth edition. However, due to the increased use of spectroscopy and chromatography for many basic analyses, chapters on these topics are covered early in the book. Instructors are encouraged to cover the topics from this text in whatever order is most suitable for their course. Also, instructors are invited to contact me for access to a website I maintain with additional teaching materials related to this textbook and the accompanying laboratory manual.
Starting with the third edition, the competency requirements established by the Institute of Food Technologists were considered. Those requirements relevant to food analysis are as follows: (1) understanding the principles behind analytical techniques associated with food, (2) being able to select the appropriate analytical technique when presented with a practical problem, and (3) demonstrating practical proficiency in food analysis laboratory. This textbook should enable instructors to meet the requirements and develop learning objectives relevant to the first two of these requirements. The laboratory manual, now in its third edition, should be a useful resource to help students meet the third requirement.
I am grateful to all chapter authors for agreeing to be a part of this project. Authors have drawn on their experience of teaching students and/or experience with these analyses to give chapters the appropriate content, relevance, and ease of use. I wish to thank the authors of articles and books, as well as the publishers and industrial companies, for their permission to reproduce materials used here. Special thanks is extended to the following persons: Baraem (Pam) Ismail for valuable discussions about the content of the book and reviewing several book chapters, Ben Paxson for drawing/redrawing figures, and Telaina Minnicus and Mikaela Allan for word processing assistance. I am also very grateful to Bill Aimutis, Angela Cardinali, Wayne Ellefson, Chris Fosse, and David Plank who were valuable for discussions and arranged for me to visit with numerous scientists in the analytical laboratories at the following companies/institute: Cargill, ConAgra Foods, Covance, and General Mills in the USA, and Bonassisa Lab and the Institute of Science of Food Production in Italy.
Abbreviations
- 2-D
-
Two-dimensional
- 3-D
-
Three-dimensional
- 3-MCPD
-
3-Monochloropropane 1,2-diol
- AACC
-
American Association of Cereal Chemists
- AACCI
-
AACI International
- AAS
-
Atomic absorption spectroscopy
- AAPH
-
2,2′-Azobis (2-amidinopropane) dihydrochloride
- ABTS
-
2,2′-Azino-bis (3-ethylbenzenothazoline-6-sulfonic acid)
- ADI
-
Acceptable daily intake
- ADP
-
Adenosine-5′-diphosphate
- AE-HPLC
-
Anion exchange high-performance liquid chromatography
- AES
-
Atomic emission spectroscopy
- AFM
-
Atomic force microscopy
- AMS
-
Accelerator mass spectrometer
- AMS
-
Agricultural Marketing Service
- AOAC
-
Association of Official Analytical Chemists
- AOCS
-
American Oil Chemists’ Society
- AOM
-
Active oxygen method
- APCI
-
Atmospheric pressure chemical ionization
- APHA
-
American Public Health Association
- API
-
Atmospheric pressure ionization
- APPI
-
Atmospheric pressure photoionization
- AQC
-
6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate
- ASE
-
Accelerated solvent extraction
- ASTM
-
American Society for Testing Materials
- ATCC
-
American Type Culture Collection
- ATP
-
Adenosine-5′-triphosphate
- ATR
-
Attenuated total reflectance
- AUC
-
Area under the curve
- a w
-
Water activity
- B 0
-
External magnetic field
- BAW
-
Base and acid washed
- BCA
-
Bicinchoninic acid
- BCR
-
Community Bureau of Reference
- Bé
-
Baumé modulus
- BHA
-
Butylated hydroxyanisole
- BHT
-
Butylated hydroxytoluene
- BOD
-
Biochemical oxygen demand
- BPA
-
Bisphenol A
- BSA
-
Bovine serum albumin
- BSDA
-
Bacillus stearothermophilus disk assay
- BSE
-
Backscattered electrons
- BSTFA
-
N,O-Bis(trimethylsilyl)trifluoroacetamide
- CAD
-
Collision-activated dissociation
- CAST
-
Calf antibiotic and sulfa test
- CAT
-
Computerized axial tomography
- CCD
-
Charge-coupled device
- CDC
-
Centers for Disease Control
- CFR
-
Code of Federal Regulations
- CFSAN
-
Center for Food Safety and Applied Nutrition
- cGMP
-
Current Good Manufacturing Practices
- CI
-
Confidence interval
- CI
-
Chemical ionization
- CID
-
Collision-induced dissociation
- CID
-
Commercial item description
- CID
-
Charge injection device
- CIE
-
Commission Internationale d’Eclairage
- CLA
-
Conjugated linoleic acid
- CLND
-
Chemiluminescent nitrogen detector
- CLSM
-
Confocal laser scanning microscopy
- CMC
-
Critical micelle concentration
- COA
-
Certificate of analysis
- COD
-
Chemical oxygen demand
- C-PER
-
Protein efficiency ratio calculation method
- CPG
-
Compliance policy guidance
- CP-MAS
-
Cross-polarization magic angle spinning
- CQC
-
2,6-Dichloroquinonechloroimide
- CRC
-
Collision reaction cells
- CSLM
-
Confocal scanning laser microscopy
- CT
-
Computed technology
- CT
-
Computed tomography
- CV
-
Coefficient of variation
- CVM
-
Center for Veterinary Medicine
- DAL
-
Defect action level
- DART
-
Direct analysis in real time
- DDT
-
Dichlorodiphenyltrichloroethane
- DE
-
Degree of esterification
- dE*
-
Total color difference
- DF
-
Dilution factor
- DFE
-
Dietary folate equivalent
- DHHS
-
Department of Health and Human Services
- DIAAS
-
Digestible indispensable amino acid score
- DIC
-
Differential interferential contrast
- DMA
-
Dynamic mechanical analysis
- DMF
-
Dimethylformamide
- DMD
-
D-Malate dehydrogenase
- DMSO
-
Dimethyl sulfoxide
- DNA
-
Deoxyribonucleic acid
- DNFB
-
1-Fluoro-2,4-dinitrobenzene
- dNTPs
-
Deoxynucleoside triphosphates
- DON
-
Deoxynivalenol
- DRI
-
Dietary references intake
- DRIFTS
-
Diffuse reflectance infrared Fourier transform spectroscopy
- DRV
-
Daily reference value
- DSC
-
Differential scanning calorimetry
- DSHEA
-
Dietary Supplement Health and Education Act
- DSPE
-
Dispersive solid-phase extraction
- DTGS
-
Deuterated triglycine sulfate
- DV
-
Daily value
- DVB
-
Divinylbenzene
- DVS
-
Dynamic vapor sorption
- dwb
-
Dry weight basis
- E a
-
Activation energy
- EAAI
-
Essential amino acid index
- EBT
-
Eriochrome black T
- ECD
-
Electron capture dissociation
- ECD
-
Electron capture detector
- ECD
-
(Pulsed) electro-chemical detector
- EDL
-
Electrodeless discharge lamp
- EDS
-
Energy dispersive spectroscopy
- EDTA
-
Ethylenediaminetetraacetic acid
- EEC
-
European Economic Community
- EFSA
-
European Food Safety Authority
- EI
-
Electron impact ionization
- EIE
-
Easily ionized elements
- ELCD
-
Electrolytic conductivity detector
- ELISA
-
Enzyme-linked immunosorbent assay
- EM
-
Electron microscopy
- EPA
-
Environmental Protection Agency
- EPSPS
-
5-Enolpyruvylshikimate-3-phosphate synthase
- Eq
-
Equivalents
- ERH
-
Equilibrium relative humidity
- ES
-
Electrospray
- E-SEM
-
Environmental scanning electron microscopy
- ESI
-
Electrospray ionization
- ESI
-
Electrospray interface
- ETD
-
Electron transfer dissociation
- ETO
-
Ethylene oxide
- EU
-
European Union
- Fab
-
Fragment antigen-binding
- FAIMS
-
Field-asymmetric ion mobility
- FAME
-
Fatty acid methyl esters
- FAO/WHO
-
Food and Agricultural Organization/World Health Organization
- FAS
-
Ferrous ammonium sulfate
- FBs
-
Fumonisins
- Fc
-
Fragment crystallizable
- FCC
-
Food Chemicals Codex
- FD&C
-
Food, Drug, and Cosmetic
- FDA
-
Food and Drug Administration
- FDAMA
-
Food and Drug Administration Modernization Act
- FDNB
-
1-Fluoro-2,4-dinitrobenzene
- FFA
-
Free fatty acid
- FID
-
Free induction decay
- FID
-
Flame ionization detector
- FIFRA
-
Federal Insecticide, Fungicide, and Rodenticide Act
- FNB/NAS
-
Food and Nutrition Board of the National Academy of Sciences
- FOS
-
Fructooligosaccharide
- FPA
-
Focal plane array
- FPD
-
Flame photometric detector
- FPIA
-
Fluorescence polarization immunoassay
- FPLC
-
Fast protein liquid chromatography
- FRAP
-
Ferric reducing antioxidant power
- FSIS
-
Food Safety and Inspection Service
- FT
-
Fourier transform
- FTC
-
Federal Trade Commission
- FT-ICR
-
Fourier transform ion cyclotron resonance
- FTIR
-
Fourier transform infrared
- FTMS
-
Fourier transform mass spectrometry
- G6PDH
-
Glucose-6-phosphate dehydrogenase
- GATT
-
General Agreement on Tariffs and Trade
- GC
-
Gas chromatography
- GC-AED
-
Gas chromatography-atomic emission detector
- GC-FTIR
-
Gas chromatography-Fourier transform infrared
- GC×GC
-
Comprehensive two-dimensional gas chromatography
- GC-MS
-
Gas chromatography-mass spectrometry
- GC-O
-
Gas chromatography-olfactory
- GFC
-
Gel-filtration chromatography
- GIPSA
-
Grain Inspection, Packers and Stockyards Administration
- GLC
-
Gas-liquid chromatography
- GMA
-
Grocery Manufacturers of America
- GMO
-
Genetically modified organism
- GMP
-
Good manufacturing practices (also current good manufacturing practice in manufacturing, packing, or holding human food)
- GOPOD
-
Glucose oxidase/peroxidase
- GPC
-
Gel-permeation chromatography
- GRAS
-
Generally recognized as safe
- HACCP
-
Hazard analysis and critical control point
- HAT
-
Hydrogen atom transfer
- HCL
-
Hollow cathode lamp
- HETP
-
Height equivalent to a theoretical plate
- HFS
-
High fructose syrup
- HIC
-
Hydrophobic interaction chromatography
- HILIC
-
Hydrophilic interaction liquid chromatography
- HIS
-
Hyperspectral imaging
- HK
-
Hexokinase
- H-MAS
-
High-resolution magic angle spinning
- HMDS
-
Hexamethyldisilazane
- HPLC
-
High-performance liquid chromatography
- HPTLC
-
High-performance thin-layer chromatography
- HQI
-
Hit quality index
- HRGC
-
High-resolution gas chromatography
- HRMS
-
High-resolution accurate mass spectrometry
- HS
-
Headspace
- HVP
-
Hydrolyzed vegetable protein
- IC
-
Ion chromatography
- IC 50
-
Median inhibition concentration
- ICP
-
Inductively coupled plasma
- ICP-AES
-
Inductively coupled plasma-atomic emission spectroscopy
- ICP-MS
-
Inductively coupled plasma-mass spectrometer
- ICP-OES
-
Inductively coupled plasma-optical emission spectroscopy
- ID
-
Inner diameter
- IDF
-
Insoluble dietary fiber
- IDK
-
Insect damaged kernels
- IEC
-
Inter-element correction
- Ig
-
Immunoglobulin
- IgE
-
Immunoglobulin E
- IgG
-
Immunoglobulin G
- IMS
-
Ion mobility mass spectrometry
- IMS
-
Interstate Milk Shippers
- InGaAs
-
Indium-gallium-arsenide
- IR
-
Infrared
- IRMM
-
Institute for Reference Materials and Measurements
- ISA
-
Ionic strength adjustor
- ISE
-
Ion-selective electrode
- ISFET
-
Ion sensitive field effect transitor
- ISO
-
International Organization for Standardization
- IT
-
Ion trap
- ITD
-
Ion trap detector
- IT-MS
-
Ion trap mass spectrometry
- IU
-
International Units
- IUPAC
-
International Union of Pure and Applied Chemistry
- JECFA
-
Joint FAO/WHO Expert Committee on Food Additives
- kcal
-
Kilocalorie
- KDa
-
Kilodalton
- KFR
-
Karl Fischer reagent
- KFReq
-
Karl Fischer reagent water equivalence
- KHP
-
Potassium acid phthalate
- LALLS
-
Low-angle laser light scattering
- LC
-
Liquid chromatography
- LC-MS
-
Liquid chromatography-mass spectroscopy
- LFS
-
Lateral flow strip
- LIMS
-
Laboratory information management system
- LM
-
Light microscopy
- LOD
-
Limit of detection
- LOQ
-
Limit of quantitation
- LTM
-
Low thermal mass
- LTP
-
Low-temperature plasma probe
- m/z
-
Mass-to-charge ratio
- MALDI
-
Matrix-assisted laser desorption ionization
- MALDI-TOF
-
Matrix-assisted laser desorption time-of-flight
- MALLS
-
Multi-angle laser light scattering
- MAS
-
Magic angle spinning
- MASE
-
Microwave-assisted solvent extraction
- MCL
-
Maximum contaminant level
- MCT
-
Mercury:cadmium:telluride
- MDGC
-
Multidimensional gas chromatography
- MDL
-
Method detection limit
- MDSC™
-
Modulated Differential Scanning Calorimeter™
- mEq
-
Milliequivalents
- MES-TRIS
-
2-(N-morpholino)ethanesulfonic acid-tris(hydroxymethyl)aminomethane
- MLR
-
Multiple linear regression
- MRI
-
Magnetic resonance imaging
- MRL
-
Maximum residue level
- MRM
-
Multiple-reaction monitoring
- MRM
-
Multiresidue method
- MS
-
Mass spectrometry (or spectrometer)
- MS/MS
-
Tandem MS
- Ms n
-
Multiple stages of mass spectrometry
- MW
-
Molecular weight
- NAD
-
Nicotinamide-adenine dinucleotide
- NADP
-
Nicotinamide-adenine dinucleotide phosphate
- NADPH
-
Reduced NADP
- NCM
-
N-Methyl carbamate
- NCWM
-
National Conference on Weights and Measures
- NDL
-
Nutrient Data Laboratory
- NFDM
-
Nonfat dry milk
- NIR
-
Near-infrared
- NIRS
-
Near-infrared spectroscopy
- NIST
-
National Institute of Standards and Technology
- NLEA
-
Nutrition Labeling and Education Act
- NMFS
-
National Marine Fisheries Service
- NMR
-
Nuclear magnetic resonance
- NOAA
-
National Oceanic and Atmospheric Administration
- NOAEL
-
No observed adverse effect level
- NPD
-
Nitrogen phosphorus detector or thermionic detector
- NSSP
-
National Shellfish Sanitation Program
- NVC
-
Nonvolatile compounds
- NVOC
-
Nonvolatile organic compounds
- OC
-
Organochlorine
- OD
-
Outer diameter
- ODS
-
Octadecylsilyl
- OES
-
Optical emission spectroscopy
- OMA
-
Official Methods of Analysis
- OP
-
Organophosphate/organophosphorus
- OPA
-
O-Phthalaldehyde
- ORAC
-
Oxygen radical absorbance capacity
- ORAC
-
Optimized Rowland circle alignment
- OSI
-
Oil stability index
- OT
-
Orbitrap
- OTA
-
Ochratoxin A
- PAD
-
Pulsed-amperometric detector
- PAGE
-
Polyacrylamide gel electrophoresis
- PAM I
-
Pesticide Analytical Manual, Volume I
- PAM II
-
Pesticide Analytical Manual, Volume II
- P c
-
Critical pressure
- PCBs
-
Polychlorinated biphenyls
- PCR
-
Principal components regression
- PCR
-
Polymerase chain reaction
- PDA
-
Photodiode array
- PDCAAS
-
Protein digestibility-corrected amino acid score
- PDMS
-
Polydimethylsiloxane
- PEEK
-
Polyether ether ketone
- PER
-
Protein efficiency ratio
- PFPD
-
Pulsed flame photometric detector
- pI
-
Isoelectric point
- PID
-
Photoionization detector
- PLE
-
Pressurized liquid extraction
- PLOT
-
Porous-layer open tabular
- PLS
-
Partial least squares
- PME
-
Pectin methylesterase
- PMO
-
Pasteurized Milk Ordinance
- PMT
-
Photomultiplier tube
- ppb
-
Parts per billion
- PPD
-
Purchase product description
- ppm
-
Parts per million
- ppt
-
Parts per trillion
- PSPD
-
Position-sensitive photodiode detector
- PTV
-
Programmed temperature vaporization
- PUFA
-
Polyunsaturated fatty acids
- PVDF
-
Polyvinylidine difluoride
- PVPP
-
Polyvinylpolypyrrolidone
- Q
-
Quadrupole mass filter
- QA
-
Quality assurance
- QC
-
Quality control
- qMS
-
Quadruple mass spectrometry
- QqQ
-
Triple quadrupole
- Q-TOF
-
Quadrupole-time-of-flight
- Q-trap
-
Quadruple-ion trap
- QuEChERS
-
Quick, easy, cheap, effective, rugged, and safe
- RAC
-
Raw agricultural commodity
- RAE
-
Retinol activity equivalents
- RASFF
-
Rapid alert system for food and feed
- RDA
-
Recommended daily allowance
- RDI
-
Reference daily intake
- RE
-
Retinol equivalent
- R f
-
Relative mobility
- RF
-
Radiofrequency
- RF
-
Response factor
- RI
-
Refractive index
- RIA
-
Radioimmunoassay
- R m
-
Relative mobility
- RMCD
-
Rapidly methylated β-cyclodextrin
- ROSA
-
Rapid one-step assay
- RPAR
-
Rebuttable Presumption Against Registration
- RS
-
Resistant starch
- RVA
-
RapidViscoAnalyser
- SAFE
-
Solvent-assisted flavor evaporation
- SASO
-
Saudi Arabian Standards Organization
- SBSE
-
Stir-bar sorptive extraction
- SD
-
Standard deviation
- SDF
-
Soluble dietary fiber
- SDS
-
Sodium dodecyl sulfate
- SDS-PAGE
-
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis
- SEC
-
Size-exclusion chromatography
- SEM
-
Scanning electron microscopy
- SERS
-
Surface-enhanced Raman scattering
- SET
-
Single electron transfer
- SFC
-
Solid fat content
- SFC
-
Supercritical fluid chromatography
- SFC-MS
-
Supercritical fluid chromatography-mass spectrometry
- SFE
-
Supercritical fluid extraction
- SFE-GC
-
Supercritical fluid extraction-gas chromatography
- SFI
-
Solid fat index
- SI
-
International System of Units
- SKCS
-
Single kernel characteristics system
- SMEDP
-
Standard Methods for the Examination of Dairy Products
- SO
-
Sulfite oxidase
- SOP
-
Standard operating procedures
- SPDE
-
Solid-phase dynamic extraction
- SPE
-
Solid-phase extraction
- SPME
-
Solid-phase microextraction
- SRF
-
Sample response factor
- SRM
-
Standard reference materials
- SRM
-
Selected-reaction monitoring
- SRM
-
Single-residue method
- SSD
-
Solid state detector
- STOP
-
Swab test on premises
- SVC
-
Semi-volatile compounds
- SVOC
-
Semi-volatile organic compounds
- SXI
-
Soft x-ray imaging
- TBA
-
Thiobarbituric acid
- TBARS
-
TBA reactive substances
- TCA
-
Trichloroacetic acid
- TCD
-
Thermal conductivity detector
- TCP
-
Tocopherols
- TDA
-
Total daily intake
- TDF
-
Total dietary fiber
- TDU
-
Thermal desorption unit
- T-DNA
-
Transfer of DNA
- TD-NMR
-
Time domain nuclear magnetic resonance
- TEAC
-
Trolox equivalent antioxidant capacity
- TEM
-
Transmission electron microscopies
- TEMED
-
Tetramethylethylenediamine
- Tg
-
Glass transition temperature
- TGA
-
Thermogravimetric analysis
- Ti
-
Tumor-inducing
- TIC
-
Total ion current
- TLC
-
Thin-layer chromatography
- TMA
-
Thermomechanical analysis
- TMCS
-
Trimethylchlorosilane
- TMS
-
Trimethylsilyl
- TOF
-
Time-of-flight
- TOF-MS
-
Time-of-flight mass spectrometry
- TPA
-
Texture profile analysis
- TPTZ
-
2,4,6-Tripiyridyl-s-triazine
- TQ
-
Triple quadrupole
- TS
-
Total solids
- TSQ
-
Triple stage quadrupole
- TSS
-
Total soluble solids
- TSUSA
-
Tariff Schedules of the United States of America
- TTB
-
Alcohol and Tobacco Tax and Trade Bureau
- TWI
-
Total weekly intake
- TWIM
-
Traveling wave
- UHPC
-
Ultra-high pressure chromatography
- UHPLC
-
Ultra-high performance liquid chromatography
- UPLC
-
Ultra-performance liquid chromatography
- US
-
United States
- USA
-
United States of America
- USCS
-
United States Customs Service
- USDA
-
United States Department of Agriculture
- USDC
-
United States Department of Commerce
- USP
-
United States Pharmacopeia
- UV
-
Ultraviolet
- UV-Vis
-
Ultraviolet-visible
- Vis
-
Visible
- VC
-
Volatile compounds
- VOC
-
Volatile organic compounds
- WDS
-
Wavelength dispersive x-ray
- wt
-
Weight
- wwb
-
Wet weight basis
- XMT
-
X-ray microtomography
- XRD
-
X-ray diffractometer
- ZEA
-
Zearalenone