Previous Page Table of Contents Next Page


Appendix 7

Essential book list for food composition databases

AOAC. 1990. Official methods of analysis of the Association of Official Analytical Chemists. 15th edition. Washington, DC, Association of Official Analytical Chemists.

AOAC International. 1995. Official methods of analysis of AOAC International. 2 vols. 16th edition. Arlington, VA, USA, Association of Analytical Communities.

AOAC International. 2000. Official methods of analysis of AOAC International. 17th edition. Gaithersburg, MD, USA, Association of Analytical Communities.

AOAC International. 2002. Official methods of analysis of AOAC International. 17th edition. 1st revision. Gaithersburg, MD, USA, Association of Analytical Communities.

AOAC International. 2003. Official methods of analysis of AOAC International. 17th edition. 2nd revision. Gaithersburg, MD, USA, Association of Analytical Communities.

Ball, G.F.M. 1994. Water-soluble vitamin assays in human nutrition. London, Chapman & Hall.

Ball, G.F.M. 1998. Bioavailability and analysis of vitamins in foods. London, Chapman & Hall.

Belitz, H.D. & Grosch, W. 1999. Food chemistry. 4th edition. Berlin. Springer.

Christie, W.W. 2003. Lipid analysis. Bridgwater, UK, The Oily Press.

De Leenheer, A.P., Lambert, W.E. & Van Bocxlaer, J., eds. 2000. Modern chromatographic analysis of vitamins. 3rd ed. New York, USA, Marcel Dekker.

Efiok, B.J.S. 1993. Basic calculations for chemical and biological analysis. Arlington, VA, USA, AOAC International.

Eitenmiller, R.R. & Landen, Jr, W.O. 1998. Vitamin analysis for the health and food sciences. Cambridge, UK, Woodhead Publishing.

Gilbert, J., ed. 1984. Analysis of food contaminants. New York, USA, Elsevier Science Publishing.

Greenfield, H., ed. 1995. Quality and accessibility of food-related data. Proceedings of the First International Food Data Base Conference. Arlington, VA, USA, AOAC International.

Harris, D.C. 1997. Exploring chemical analysis. New York, USA, W.H. Freeman and Company.

James, C.S. 1995. Analytical chemistry of foods. London, Blackie Academic & Professional.

Journal of AOAC International. Arlington, VA, USA, AOAC International.

Journal of Food Composition and Analysis. London, Elsevier.

Kirk, R.S. & Sawyer, R. 1991. Pearson's chemical analysis of foods. 9th ed. Harlow, UK, Longman Scientific and Technical.

Klensin, J.C., Feskanich, D., Lin, V. Truswell, A.S. & Southgate, D.A.T. 1989. Identification of food components for INFOODS data interchange. Tokyo, United Nations University (available at http://www.unu.edu/unupress/unupbooks/80774e/80774E00.htm).

Klensin, J.C. 1992. INFOODS food composition data interchange handbook. Tokyo, United Nations University (available at http://www.unu.edu/unupress/unupbooks/ 80774e/80774E00.htm).

Kramer, R. 1998. Chemometric techniques for quantitative analysis. New York, USA, Marcel Dekker.

Lawn, R.E., Thompson, M. & Walker, R.F. 1997. Proficiency testing in analytical chemistry. Cambridge, UK, Royal Society of Chemistry.

Macrae, R., ed. 1988. HPLC in food analysis. 2nd edition. London, Academic Press.

McCleary, B.V. & Prosky, L., eds. 2001. Advanced dietary fibre technology. Oxford, UK, Blackwell Science.

Meier, P.C. & Zund, R.E. 2000. Statistical methods in analytical chemistry. 2nd edition. New York, USA and Chichester, UK, Wiley.

Miller, D.D. 1998. Food chemistry: a laboratory manual. New York, USA, Wiley.

Nielsen, S.S., ed. 1998. Food analysis. 2nd edition. Gaithersburg, MD, USA, Aspen Publishers

Nollet, L.M., ed. 1996. Handbook of food analysis. New York, USA, Marcel Dekker.

Nollet, L.M., ed. 2000. Food analysis by HPLC. 2nd edition. New York, USA, Marcel Dekker

Pare, J.R. & Belanger, J.M.R., eds. 1997. Instrumental methods in food analysis. Amsterdam, Elsevier.

Pomeranz, Y. & Meloan, C.E. 1994. Food analysis: theory and practice. 3rd edition. New York, USA, Chapman & Hall.

Rand, W.M., Pennington, J.A.T., Murphy, S.P. & Klensin, J.C. 1991. Compiling data for food composition data bases. Tokyo, United Nations University Press (available at http://www.unu.edu/unupress/unupbooks/80772e/80772E00.htm).

Ratliff, T.A. 2003. The laboratory quality assurance system: a manual of quality procedures and forms. 3rd edition. New York, USA, and Chichester, UK, Wiley.

Rucker, R.B., Suttie, J.W., McCormick, D.B. & Machlin, L.J., eds. 2001. Handbook of vitamins. 3rd edition. New York, USA, Marcel Dekker.

Schlotke, F., Becker, W., Ireland, J., Møller, A., Ovaskainen, M.L., Monspart, J. & Unwin I. 2000. EUROFOODS recommendations for food composition database management and data interchange. COST Report EUR19538. Luxembourg: Office for Official Publications of the European Commission.

Scott, A.O. ed. 1998. Biosensors for food analysis. Cambridge, UK, Royal Society of Chemistry.

Shaw, P.E. ed. 1988. Handbook of sugar separations in foods by high performance liquid chromatography. Boca Raton, FL, USA, CRC Press.

Skoog, D.A. & Leary, J.J. 1998. Principles of instrumental analysis. 4th edition. New York, USA, Saunders College Publishing.

Sørensen, H., Sørensen, S., Bjergegaard, C. & Michaelsen, S. 1998. Chromatography and capillary electrophoresis in food analysis. Cambridge, UK, Royal Society of Chemistry.

Southgate, D.A.T. 1991. Determination of food carbohydrates. 2nd edition. Barking, UK, Elsevier Applied Science.

Southgate, D.A.T. 1995. Dietary fibre analysis. Cambridge, UK, Royal Society of Chemistry.

Stoeppler, M., Wolf, W.R. & Jenks, P.J., eds. 2000. Reference materials for chemical analysis: certification, availability, and proper usage. Chichester, UK, Wiley.

Sullivan, D.M. & Carpenter, D.E., eds. 1993. Methods of analysis for nutrition labeling. Arlington, VA, USA, AOAC International.

Taylor, J.K. 1987. Quality assurance of chemical measurements. Chelsea, MI, USA, Lewis Publishers.

Rand, W.M., Pennington, J.A.T., Murphy, S.P. & Klensin, J.C. 1991. Compiling data for food composition data bases. Tokyo, United Nations University.

Wernimont, G.T. 1985. Use of statistics to develop and evaluate analytical methods. Washington, DC, Association of Official Analytical Chemists.

Wetzel, D.L.B & Charalambous, G. 1998. Instrumental methods in food and beverage analysis. New York, USA and Oxford, UK, Elsevier.

Wood, R., Nilsson, A. & Wallin, H. 1998. Quality in the food analysis laboratory. Cambridge, UK, Royal Society of Chemistry Information Services.


Previous Page Top of Page Next Page