Editorial Board: Ronald E. Wrolstad (Editor-in-Chief), Oregon State University; Terry E. Acree, Cornell University; Haejung An, Auburn University; Eric A. Decker, University of Massachusetts; Michael H. Penner, Oregon State University; David S. Reid, University of California at Davis; Steve J. Schwartz, The Ohio State University; Charles F. Shoemaker, University of California; Peter Sporns, University of Alberta

Series Editor: Ann Boyle; aboyle@mindspring.com

Current Protocols in Food Analytical Chemistry (CPFA) is the only publication that responds to the need for a current and continuously updated source of food chemistry methods and instrumentation. Quarterly updates keep you abreast of new developments—one year of updates is included with your initial purchase. Whether you're embarking on a new career or you're an experienced researcher branching into a new area of investigation, you can rely on Current Protocols in Food Analytical Chemistry for expert, reliable and up-to-date methods.

With an emphasis on food components, you'll find entire chapters devoted to water, proteins, enzymes, lipids, carbohydrates, colors and flavors. Each protocol includes detailed step-by-step annotated instructions as well as comprehensive lists of required materials, critical parameters, complete recipes, allotted time, and safety considerations. Accompanying troubleshooting tips and pointers from the author, an expert in that methodology, will virtually assure your success. All protocols, ranging from fundamental to cutting edge, are contributed by top researchers in their respective fields representing leading food science institutions and food analytical laboratories from around the world.