Current Protocols in Food Analytical Chemistry (CPFA) is the only publication that responds to the need for a current and continuously updated source of food chemistry methods and instrumentation. Quarterly updates keep you abreast of new developments梠ne year of updates is included with your initial purchase. Whether you're embarking on a new career or you're an experienced researcher branching into a new area of investigation, you can rely on Current Protocols in Food Analytical Chemistry for expert, reliable and up-to-date methods.With an emphasis on food components, you'll find entire chapters devoted to water, proteins, enzymes, lipids, carbohydrates, colors and flavors. Each protocol includes detailed step-by-step annotated instructions as well as comprehensive lists of required materials, critical parameters, complete recipes, allotted time, and safety considerations. Accompanying troubleshooting tips and pointers from the author, an expert in that methodology, will virtually assure your success. All protocols, ranging from fundamental to cutting edge, are contributed by top researchers in their respective fields representing leading food science institutions and food analytical laboratories from around the world.

Foreword   
      Preface  

Section A Water
      Introduction     

   Chapter A1 Gravimetric Measurements of Water
      Unit A1.1 Gravimetric Determination of Water by Drying and Weighing  
      Unit A1.2 Karl Fischer Titration  
      Unit A1.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds)  
     Unit A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of °Brix   

   Chapter A2 Vapor Pressure Measurements of Water
      Unit A2.1 Factors to Consider When Estimating Water Vapor Pressure  
      Unit A2.2 Dew-Point Method for the Determination of Water Activity   
      Unit A2.3 Measurement of Water Activity Using Isopiestic Method     
      Unit A2.4 Direct Manometric Determination of Vapor Pressure
      Unit A2.5 Measurement of Water Activity by Electronic Sensors

Section B Proteins
      Introduction
   Chapter B1 Measurement of Protein Content
      Unit B1.1 The Colorimetric Detection and Quantitation of Total Protein
      Unit B1.2 Determination of Total Nitrogen  
      Unit B1.3 Spectrophotometric Determination of Protein Concentration  
   Chapter B2 Biochemical Compositional Analyses of Protein
      Unit B2.1 Analyses of Protein Quality
      Unit B2.2 Evaluation of the Progress of Protein Hydrolysis
   Chapter B3 Characterization of Proteins
      Unit B3.1 Electrophoresis Analysis  
      Unit B3.2 Electroblotting from Polyacrylamide Gels   
      Unit B3.3 Detection of Proteins on Blot Membranes  
      Unit B3.4 Immunoblot Detection  
      Unit B3.5 Determining the CD Spectrum of a Protein     
      Unit B3.6 Determining the Fluorescence Spectrum of a Protein     
   Chapter B4 Purification of Proteins
      Unit B4.1 Overview of Protein Purification and Characterization      
      Unit B4.2 Overview of Conventional Chromatography
   Chapter B5 Functionality of Proteins
      Unit B5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing
      Unit B5.2 Measurement of Protein Hydrophobicity
      Unit B5.3 Water Retention Properties of Solid Foods

Section C Enzymes
      Introduction

   Chapter C1 Strategies for Enzyme Activity Measurements
      Unit C1.1 Expression and Measurement of Enzyme Activity
      Unit C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase
   Chapter C2 Proteolytic Enzymes
      Unit C2.1 Activity Measurements of Proteinases Using Synthetic Substrates
      Unit C2.2 Peptidase Activity Assays Using Protein Substrates
   Chapter C3 Lipolytic Enzymes
      Unit C3.1 Lipase Assays
   Chapter C4 Oxidoreductases
      Unit C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase)
      Unit C4.2 Analysis of Lipoxygenase Activity and Products

Section D Lipids
      Introduction  

   Chapter D1 Lipid Composition
      Unit D1.1 Extraction and Measurement of Total Lipids     
      Unit D1.2 Analysis of Fatty Acids in Food Lipids
      Unit D1.3 Cholesterol   
      Unit D1.4 Oil Quality Indices
      Unit D1.5 Analysis of Tocopherols and Tocotrienols
      Unit D1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection
      Unit D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids
   Chapter D2 Lipid Oxidation/Stability
      Unit D2.1 Measurement of Primary Lipid Oxidation Products
      Unit D2.2 Chromatographic Analysis of Secondary Lipid Oxidation Products
      Unit D2.3 Assessment of Oxidative Stability for Lipids
      Unit D2.4 Spectrophotometric Measurement of Secondary Lipid Oxidation Products
   Chapter D3 Physical Properties of Lipids
      Unit D3.1 Determination of Solid Fat Content by Nuclear Magnetic Resonance
      Unit D3.2 Lipid Crystal Characterization
      Unit D3.3 Emulsion Droplet Size Determination
      Unit D3.4 Emulsion Stability Determination
      Unit D3.5 Key Concepts of Interfacial Properties in Food Chemistry  
      Unit D3.6 Static and Dynamic Interfacial Tension Analysis

Section E Carbohydrates
      Introduction  

   Chapter E1 Mono- and Oligosaccharides
      Unit E1.1 Colorimetric Quantification of Carbohydrates
      Unit E1.2 HPLC of Mono- and Disaccharides Using Refractive Index Detection
   Chapter E2 Starch and Starch Derivatives
      Unit E2.1 Overview of Laboratory Isolation of Starch from Plant Materials
      Unit E2.2 Enzymatic Quantitation of Total Starch in Plant Products  
      Unit E2.3 Determination of Total Amylose Content of Starch  
   Chapter E3 Cell Wall Polysaccharides
      Unit E3.1 Isolation of Plant Cell Walls and Fractionation of Cell Wall Polysaccharides
      Unit E3.2 Determination of Neutral Sugars by Gas Chromatography of their Alditol Acetates
      Unit E3.3 Determination of the Uronic Acid Content of Plant Cell Walls Using a Colorimetric Assay
      Unit E3.4 Determining the Degree of Methylation and Acetylation of Pectin
      Unit E3.5 Quantitative Determination of -Glucan Content

Section F Pigments and Colorants
      Introduction
   Chapter F1 Anthocyanins
      Unit F1.1 Extraction, Isolation, and Purification of Anthocyanins
      Unit F1.2 Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy
      Unit F1.3 Separation and Characterization of Anthocyanins by HPLC
      Unit F1.4 Characterization of Anthocyanins by NMR
   Chapter F2 Carotenoids
      Unit F2.1 Extraction, Isolation, and Purification of Carotenoids      
      Unit F2.2 Detection and Measurement of Carotenoids by UV/VIS Spectrophotometry  
      Unit F2.3 Chromatographic Techniques for Carotenoid Separation   
      Unit F2.4 Mass Spectrometry of Carotenoids
   Chapter F3 Miscellaneous Colorants
      Unit F3.1 Betalains
      Unit F3.2 Spectrophotometric and Reflectance Measurements of Pigments of Cooked and Cured Meats
      Unit F3.3 Measurement of Discoloration in Fresh Meat
   Chapter F4 Chlorophylls
      Unit F4.1 Overview of Chlorophylls in Foods
      Unit F4.2 Extraction of Phtosynthetic Tissues:Chlorophylls and Carotenoids
      Unit F4.3 Chlorophylls and Carotenoids: Measurement and Characterization by UV-VIS Spectroscopy
      Unit F4.4 Chromatographic Separation of Chlorophylls
      Unit F4.5 Mass Spectrometry of Chlorophylls
   Chapter F5 Strategies for Measurement of Colors and Pigments
      Unit F5.1 Overview of Color Analysis

Section G Flavors
      Introduction
   Chapter G1 Smell Chemicals
      Unit G1.1 Direct Sampling
      Unit G1.2 Isolation and Concentration of Aroma Compounds   
      Unit G1.3 Identification and Quantitation of Aroma Compounds
      Unit G1.4 Stereodifferentiation of Chiral Odorants Using High-Resolution Gas Chromatography
      Unit G1.5 Analysis of Citrus Oils
      Unit G1.6 Solid-Phase Microextraction for Flavor Analysis
      Unit G1.7 Simulation of Mouth Conditions for Flavor Analysis  
      Unit G1.8 Gas Chromatography/Olfactometry
   Chapter G2 Acid Tastants
      Unit G2.1 Titratable Activity of Acid Tastants  
      Unit G2.2 Liquid Chromatography of Nonvolatile Acids  

Section H Texture/Rheology
      Introduction
   Chapter H1 Viscosity of Liquids, Solutions, and Fine Suspensions
      Unit H1.1 Overview of Viscosity and Its Characterization
      Unit H1.2 Measuring the Viscosity of Non-Newtonian Fluids
      Unit H1.3 Viscosity Determination of Pure Liquids, Solutions and Serums Using Capillary Viscometry
      Unit H1.4 Measuring Consistency of Juices and Pastes
   Chapter H2 Compressive Measurements of Solids and Semi-Solids
      Unit H2.1 General Compressive Measurements
      Unit H2.2 Textural Measurements with Special Fixtures   
      Unit H2.3 Texture Profile Analysis
   Chapter H3 Viscoelasticity of Suspensions and Gels
      Unit H3.1 Dynamic or Oscillatory Testing of Complex Fluids
      Unit H3.2 Measurement of Gel Rheology: Dynamic Tests
      Unit H3.3 Creep and Stress Relaxation: Step-Change Experiments   

Section I Bioactive Food Components
      Introduction
   Chapter I1 Polyphenolics
      Unit I1.1 Determination of Total Phenolics
      Unit I1.2 Extraction and Isolation of Polyphenolics   
      Unit I1.3 HPLC Separation of Polyphenolics     
      Unit I1.4 Proanthocyanidins: Extraction, Purification, and Determination of Subunit Composition by HPLC
      Unit I1.5 Identification of Flavonol Glycosides Using MALDI-MS      
      Unit I1.6 Analysis of Isoflavones in Soy Foods  

Appendix 1 Abbreviations Used in this Manual
      1A Abbreviations Used in this Manual      
Appendix 2 Laboratory Stock Solutions, Equipment and Guidelines
      2A Common Buffers and Stock Solutions      
      2B Laboratory Safety      
      2C Standard Laboratory Equipment  
Appendix 3 Commonly Used Techniques
      3A Introduction to Mass Spectrometry for Food Chemistry     
Appendix Suppliers
      Selected Suppliers of Reagents and Equipment