Principles and Techniques of Food Analysis - Samuel Ford - Bog

Food analysis is a discipline that is concerned with the development, application and study of analytical procedures for characterizing the properties and constituents of food items. It aims to provide information about different properties of food such as composition, structure, physicochemical properties, and sensory attributes. Several techniques are used to carry out food analysis. Mass spectrometry (MS) is one of the most prominent food analysis techniques used extensively for the study of different food qualities such as nutraceutical active compounds, nutritional value and micronutrients. Enzyme-linked immunosorbent assay (ELISA) is another analytical procedure commonly used to detect hidden allergenic proteins in food products such as hormones, antibodies and peptides. Lateral flow device (LFD) testing is an immunological assay technique used to detect gluten in products, with an antigen-antibody reaction used to identify the protein. This book provides comprehensive insights into the basic concepts and techniques of food analysis. With its detailed analyses and data, it will prove immensely beneficial to professionals and students involved in food analysis at various levels.