Thoroughly updated and revised, the Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques and assesses the relative advantage, accurate, and reliability of each procedure. The second edition includes new chapters on biosensors, BMO's, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, scanning colorimetry, and others.