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Chemical Food Analysis: A Practical Manual

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Chemical Food Analysis: A Practical Manual

Bruce R. D'Arcy & Geoff Hawes

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1. Determination of Hydroxymethylfurfural in Honey

2. Diastatic Activity of Honey

3. Introduction to Advanced Capillary Gas Chromatography (GC)

4. Metal Analysis of Foods Using Atomic Absorption Spectroscopy

5. Gas Chromatography (GC) of Alcohol Content of Beverages

6. High Performance Liquid Chromatography (HPLC) of Sugars

7. Thin Layer Chromatography (TLC) of Food Colours

8. Titratable Acidity in Foods using a Potentiometric Titration

9. Quantification of Caffeine in Coffee/Cola Soft Drinks by HPLC

10. Column Chromatographic Separation of Plant Pigments

Appendix 1          Care and use of pH Meters

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