Page Banner

United States Department of Agriculture

Agricultural Research Service


item Tunick, Michael

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/7/2004
Publication Date: 4/26/2004
Citation: Tunick, M.H. 2005. Selection of techniques used in food analysis. In: Otles, S., editor. Methods of Analysis of Food Components and Additives. Boca Raton, FL: CRC Press. p. 1-13.

Interpretive Summary: N/A

Technical Abstract: Food chemists deal with the composition, structure, and chemical, physical, and biological properties of edible products, and have to choose the proper techniques to obtain meaningful results. Sample selection, preservation, and extraction should be carefully considered prior to technique selection, which must take into account the ability to conduct the analysis, fundamental characteristics such as sensitivity and reproducibility, personnel concerns, and technique status. Categories of analyses commonly used for food include chromatographic, spectroscopic, physical, and biological methods. When applied correctly, modern instrumental techniques in food science provide rapid results with low cost and waste and high precision and accuracy.

Last Modified: 10/16/2017
Footer Content Back to Top of Page