Test Methods

  • Merton R. Hubbard
Chapter

Abstract

To cover thoroughly the subject of test methodology in a single chapter would be close to impossible. There are hundreds of books available describing thousands of test methods for myriad food products and their components. Provided here is a brief discussion of some of the relationships between test methods and quality control, along with a bibliography for guidance.

Keywords

Food Analysis American Public Health Association Food Microbiology Food Texture Bottle Drinking Water 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Basiclibrary

  1. American Public Health Association, Standard Methods for the Examination of Water and Wastewater.Google Scholar
  2. Food and Drug Administration, Bacteriological Analytical Manual.Google Scholar
  3. Food and Drug Administration, Microscopic Analytical Methods in Food and Drug Control.Google Scholar
  4. Food and Drug Administration, Training Manual for Analytical Entomology in the Food Industry.Google Scholar
  5. Gruenwedel, D. and J. Whitaker. Food Analysis. Dekker.Google Scholar
  6. Harrigan, W. Laboratory Methods in Food and Dairy Microbiology. Academic Press.Google Scholar
  7. Joslyn, M. Methods in Food Analysis. Academic Press.Google Scholar
  8. National Research Council. Food Chemicals Codex. National Academy Press.Google Scholar
  9. Pomeranz, Y. and C. Meloan. Food Analysis Theory and Practice. Van Nostrand Reinhold.Google Scholar
  10. Richardson, G. Standard Methods for the Examination of Dairy Products. American Public Health Association.Google Scholar
  11. Speck, M. Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association.Google Scholar
  12. Williams, S. Official Methods of Analysis. Association of Official Analytical Chemists.Google Scholar
  13. Zweig, G. and J. Sherman. Analytical Methods (12 Volumes). Academic Press.Google Scholar

Recommended References

  1. Aurand, L. et al. Food Composition and Analysis. Van Nostrand Reinhold.Google Scholar
  2. Birch, G. Analysis of Food Carbohydrate. Elsevier.Google Scholar
  3. Chaplin, M. and J. Kennedy. Carbohydrate Analysis: A Practical Approach. Oxford.Google Scholar
  4. Fennema, O. Food Chemistry. Dekker.Google Scholar
  5. Fresenius, W. Water Analysis. Berlin.Google Scholar
  6. Gilbert, J. Analysis of Food Contaminants. Elsevier.Google Scholar
  7. Kurtz, O. Micro-Analytical Methods for Food Sanitation Control. Association of Official Agricultural Chemists.Google Scholar
  8. Gilbert, J. Applications of Mass Spectrometry in Food Science. Elsevier.Google Scholar
  9. Lawrence, J. Food Constituents and Food Residues: Chromatographic Determination. Dekker.Google Scholar
  10. MacLeod, A. Instrumental Methods of Food Analysis. Halsted. American Public Health Association. Recommended Methods for the Microbiological Examination of Foods.Google Scholar
  11. Beuchat, L. Food and Beverage Mycology. Van Nostrand Reinhold.Google Scholar
  12. Corry, J. et al. Isolation and Identification Methods for Food Poisoning Organisms. Society for Applied Bacteriology.Google Scholar
  13. Post, F. Laboratory Manual for Food Microbiology. Star.Google Scholar
  14. Sharpe, A. Membrane Filter Food Microbiology. Wiley.Google Scholar
  15. Bourne, M. Food Texture and Viscosity: Concept and Measurement. Academic.Google Scholar
  16. Moskowitz, H. Food Texture: Instrumental and Sensory Measurement. Dekker.Google Scholar
  17. O’Mahoney, M. Sensory Evaluation of Foods: Statistical Methods and Practices. Elsevier.Google Scholar
  18. Piggott, J. Sensory Analysis of Foods. Elsevier.Google Scholar

Test Methods

  1. Aurand, L. and A. Woods. Food Composition and Analysis. Van Nostrand Reinhold.Google Scholar
  2. Banwart, G. Basic Food Microbiology. AVI.Google Scholar
  3. Charalambous, G. Analysis of Food and Beverages. Academic.Google Scholar
  4. DiLiello, L. Methods in Food and Dairy Microbiology. AVI.Google Scholar
  5. Gorman, J. Principles of Food Analysis for Filth, Decomposition and Foreign Matter. Food and Drug Administration.Google Scholar
  6. Harrigan, W. and M. McLance. Laboratory Methods in Food and Dairy Microbiology. Academic.Google Scholar
  7. Jay, J. Modern Food Microbiology. Van Nostrand Reinhold.Google Scholar
  8. Jellinek, G. Sensory Evaluation of Food. VCH Pubs.Google Scholar
  9. Jowitt, R. Physical Properties of Food. Elsevier.Google Scholar
  10. King, A. Methods for Mycological Examination of Food. Plenum.Google Scholar
  11. Knorr, M. Food Biotechnology. Dekker.Google Scholar
  12. Lee, E Basic Food Chemistry. AVI.Google Scholar
  13. Macral, R. HPLC in Food Analysis. Academic.Google Scholar
  14. Morris, B. and M. Clifford. Immunoassays in Food Analysis. Elsevier.Google Scholar
  15. Moskowitz, H. Applied Sensory Analysis of Foods. Chemical Rubber Co.Google Scholar
  16. Mountney, G. Practical Food Microbiological Technique. Van Nostrand Reinhold.Google Scholar
  17. Okus, M. Physical and Chemical Properties of Food. American Society of Agricultural Engineering.Google Scholar
  18. Osborne, B. and T. Fearn. Near IR Spectographic Food Analysis. Wiley.Google Scholar
  19. Post, F. Laboratory for Food Microbiology and Bacteriology. Star.Google Scholar
  20. Rockland, L. and G. Stewart. Water Activity. Academic.Google Scholar
  21. Stewart, K. and J. Whitaker. Modern Methods of Food Analysis. AVI.Google Scholar
  22. Vaughn, J. Food Microscopy. Academic.Google Scholar

Industry Test Methods

  1. Evaluating a Double Seam. Dewey and Almy Chemical Company (a division of W. R. Grace Company). Cambridge, MA.Google Scholar
  2. FPA Technical Manual of Specifications and Test Procedures. National Flexible Packaging Association. Cleveland, OH.Google Scholar
  3. Index of CCTI Recommended Industry Standards and Testing Procedures. The Composite Can and Tube Institute. Washington, DC.Google Scholar
  4. Official Microbiological Methods of the American Spice Trade Association. ASTA. Englewood Cliffs, NJ.Google Scholar
  5. Specifications and Methods of Analysis. N. V. Cacaofabriek De Zaan. Koog-Zaandijk, Holland.Google Scholar

Copyright information

© Springer Science+Business Media New York 1990

Authors and Affiliations

  • Merton R. Hubbard

There are no affiliations available

Personalised recommendations