ch. 1. Choosing techniques for analysis of food / Michael H. Tunick -- ch. 2. Statistical assessment of results of food analysis / Richard G. Brereton -- ch. 3. Analytical quality assurance / Beata Plutowska and Marta Dabrio Ramos -- ch. 4. Analysis of drinking water / Marek Biziuk and Malgorzata Michalska -- ch. 5. Analysis of proteins, peptides, and amino acids in foods / Edward Kolakowski -- ch. 6. Extraction and analysis of food lipids / Robert A. Moreau and Jill K. Winkler-Moser -- ch. 7. Advanced analysis of carbohydrates in foods / Miguel Herrero. [et al.] -- ch. 8. Determination and speciation of trace elements in foods / Stephen G. Capar and Piotr Szefer -- ch. 9. Analysis of vitamins for health, pharmaceutical, and food sciences / Semih Otles and Yildiz Karaibrahimoglu -- ch. 10. Analysis of carotenoids and chlorophylls in foods / Jae Hwan Lee and Steven J. Schwartz -- ch. 11. Analysis of polyphenols in foods / Fereidoon Shahidi and Marian Naczk -- ch. 12. Sensory analysis of foods / Kannapon Lopetcharat and Mina McDaniel -- ch. 13. Determination of food allergens and genetically modified components / Kristina M. Williams. [et al.] -- ch. 14. Determination of pesticide residues / Steven J. Lehotay and Katerina Mastovska -- ch. 15. Determination of pollutants in foods / Douglas G. Hayward -- ch. 16. Analysis of chemical preservatives in foods / Adriaan Ruiter and Peter Scherpenisse -- ch. 17. Measuring radioactive contaminants in foods / Andras S. Szabo and Sandor Tarjan -- ch. 18. Rapid analysis techniques in food microbiology / Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu -- ch. 19. Analysis of natural toxins in foods / Tonu Pussa.