PROCEEDINGS OF THE 1992 WORKSHOP ON

ANALYSIS OF SUGARS IN FOOD

TABLE OF CONTENTS

Chromatographic methods of sugar analysis - pp. 1-22

Art Sims, John Morawski and Beverly Kenney

Immobilized enzymatic methods of sugar analysis - pp. 23-29

Lisa DeHart and Suzan Payne

The use of near infrared spectrophotometry to monitor sucrose and other components in confectionery products - pp. 30-40

Cynthia McDonald-Lewis

Application of HPAE-PAD to the determination of sugar alcohols - pp. 41-54

Jill Jekot, Christopher Pohl, James Thayer, Michael Biros, and John Statler

Ion chromatographic analysis of sugars in foods and molasses - pp. 55-69

John C. Thompson

Stable isotope ratio analysis (SIRA) and SNIF-NMR analysis for authenticity of sugar-containing foods - pp. 70-85

Landis W. Doner

Recent development in NIR polarimetry - pp. 86-98

Joachim Keitel

Analysis of sugars in fruit products and juices - pp. 99-112

Ronald E. Wrolstad and Robert W. Durst

Analysis of sugars in soft drinks - pp. 113-118

Daniel W. Bena

Analysis of sugars in cereals and dry mixes - pp. 119-138

Lars A. Pekay, Jon DeVries, Carla Nelson and Paul Wehling

Analysis of sugars in chocolate and confectionery - pp. 139-153

John Lunde

General Discussion - pp. 154-156