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Introduction—General methods for proximate and mineral analysis

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Modern Food Analysis

Abstract

Proximate analysis is defined by H. Bennett in the Concise Chemical and Technical Dictionary as the “determination of a group of closely related components together, e. g. total protein, fat.” It conventionally includes determinations of the amount of water, protein, fat (ether extract), ash and fiber, with nitrogen-free extract (sometimes termed Nifext) being estimated by subtracting the sum of these five percentages from 100. In order to emphasize the group nature of the percentage of protein, fat and fiber, many chemists use the word “crude” before these three terms.

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Text References

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Authors and Affiliations

  1. U.S. Food and Drug Administration, Boston District, USA

    F. Leslie Hart A.M. (Director)

  2. The Connecticut Agricultural Experiment Station, New Haven, Conn., USA

    Harry Johnstone Fisher Ph.D. (Chemist Emeritus)

Authors
  1. F. Leslie Hart A.M.
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  2. Harry Johnstone Fisher Ph.D.
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Hart, F.L., Fisher, H.J. (1971). Introduction—General methods for proximate and mineral analysis. In: Modern Food Analysis. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-87521-2_1

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  • DOI: https://doi.org/10.1007/978-3-642-87521-2_1

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