Ebook: New Techniques in the Analysis of Foods

The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157:H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec­ tron microscopy, fluorescence spectroscopy, and electrorheology have been applied to cheese, bread, meat, and chocolate, new methods for monitoring and predicting shelf life have been introduced; new techniques for determining the composition of food have evolved. This book includes many emerging approaches which food scientists may find useful and probably will not find in a textbook. The editors thank the authors whose work is presented in these chapters, the Divi­ sion of Agricultural and Food Chemistry for agreeing to hold the symposium, and our edi­ tors at Kluwer Academic I Plenum Publishers whose assistance made our task easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v CONTENTS Physical Properties I. Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin, Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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This book encompasses the latest methods in food analysis, including newly developed techniques, such as MALDI-MS, and newly developed applications of established techniques that are not normally used for food, such as electrorheology. There are also overviews of the latest methods in certain areas, such as E. coli detection.

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This book encompasses the latest methods in food analysis, including newly developed techniques, such as MALDI-MS, and newly developed applications of established techniques that are not normally used for food, such as electrorheology. There are also overviews of the latest methods in certain areas, such as E. coli detection.
Content:
Front Matter....Pages i-viii
Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese....Pages 1-8
Confocal Microscopy of Bread....Pages 9-17
Dimensional Analysis of the Electrorheological Behavior of Milk Chocolate....Pages 19-36
Extracting Useful Information from Irregular and Irreproducible Mechanical and Other Signatures....Pages 37-52
DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods....Pages 53-68
Phase Transitions of Soy Globulins and the Development of State Diagrams....Pages 69-77
A Novel Fluorescent Method for Rapid Screening of Compounds for Antioxidant Activity....Pages 79-89
An Overview of Methods for Identification of E. coli O157:H7....Pages 91-102
A Surface Plasmon Resonance Biosensor for Real-Time Immunologic Detection of Escherichia coli O157:H7....Pages 103-112
Bioluminescence....Pages 113-129
Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogens....Pages 131-141
A Rapid Method for Predicting the Potential Shelf-Life of Fresh Chicken....Pages 143-146
Rapid Impediometric Method to Determine Crustacean Food Freshness....Pages 147-160
Rapid Methods for Compositional Analyses of Meat and Meat Products....Pages 161-169
A New Mass Spectrometric Method for the Regiospecific Analysis of Triacylglycerols in Edible Oils and Fats....Pages 171-179
MALDI-MS for Food Analysis....Pages 181-192
Analysis of Food Carbohydrates....Pages 193-200
Determination of Nitrate and Nitrite in Meat and Dairy Products....Pages 201-210
Back Matter....Pages 211-213

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This book encompasses the latest methods in food analysis, including newly developed techniques, such as MALDI-MS, and newly developed applications of established techniques that are not normally used for food, such as electrorheology. There are also overviews of the latest methods in certain areas, such as E. coli detection.
Content:
Front Matter....Pages i-viii
Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese....Pages 1-8
Confocal Microscopy of Bread....Pages 9-17
Dimensional Analysis of the Electrorheological Behavior of Milk Chocolate....Pages 19-36
Extracting Useful Information from Irregular and Irreproducible Mechanical and Other Signatures....Pages 37-52
DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods....Pages 53-68
Phase Transitions of Soy Globulins and the Development of State Diagrams....Pages 69-77
A Novel Fluorescent Method for Rapid Screening of Compounds for Antioxidant Activity....Pages 79-89
An Overview of Methods for Identification of E. coli O157:H7....Pages 91-102
A Surface Plasmon Resonance Biosensor for Real-Time Immunologic Detection of Escherichia coli O157:H7....Pages 103-112
Bioluminescence....Pages 113-129
Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogens....Pages 131-141
A Rapid Method for Predicting the Potential Shelf-Life of Fresh Chicken....Pages 143-146
Rapid Impediometric Method to Determine Crustacean Food Freshness....Pages 147-160
Rapid Methods for Compositional Analyses of Meat and Meat Products....Pages 161-169
A New Mass Spectrometric Method for the Regiospecific Analysis of Triacylglycerols in Edible Oils and Fats....Pages 171-179
MALDI-MS for Food Analysis....Pages 181-192
Analysis of Food Carbohydrates....Pages 193-200
Determination of Nitrate and Nitrite in Meat and Dairy Products....Pages 201-210
Back Matter....Pages 211-213
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