Journal of Experimental Food Chemistry

From Bean to Brew: Exploring the Formation of Process Contaminants in Coffee Roasting

Abstract

Christopher D. Martin* and Daniel Redwood

This manual is an updated version of laboratory manual for Food Analysis. It has been compiled to fill in the gap in the existing old manual used in the laboratory of the Food Science and Postharvest Technology Department. The old version was a fragmented piece of protocols for each parameter and creates difficulty for a reader who needs to understand the method principle of each parameter to be measured in detail. The scope of this manual has taken into account the details of proximate analysis methods (moisture content, crude protein, crude fat, crude fiber, and ash content and total carbohydrate); bioactive determination methods (polyphenol, total flavonoid, ascorbic acid, and beta-carotene) and method of total antioxidant capacity determination. Furthermore, this updated version of the manual covers the basic principles and analytical procedures applied in the analysis of proximate, bioactive components and antioxidant capacity as applied to food biomaterials. A great effort has been made by the contributor of this document to make it very easy so as to make it a user friendly type manual for the readers and users.