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Chemical Analysis of Food
Techniques and Applications
A comprehensive treatment of the major techniques used in the analysis of food, with selected applications related to current trends in food chemistry
Yolanda Pico (Edited by)
9780128132661
Paperback / softback, published 16 June 2020
916 pages
23.4 x 19 x 5.5 cm, 1.83 kg
Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date.
PART I: Chemical Analysis of Food 1. Basics and Advances in Sampling and Sample Preparation 2. Data Analysis and Chemometrics 3. Near-Infrared, Mid-Infrared, and Raman Spectroscopy 4. Nuclear Magnetic Resonance 5. The Applications of nanotechnology 6. Molecular Techniques 7. Microfluidic Devices, Biosensors 8. Electronic Noses and Tongues 9. Liquid Chromatography 10. Gas Chromatography 11. Electrophoresis 12. Mass Spectrometry 13. Ambient Mass Spectrometry 14. Imaging techniques 15. Omics Approaches in Food Analysis PART II: Applications 16. Traceability 17. Food Authenticity and Fraud 18. Food Proteomics 19. Biologically Active, Health Promoting Food Components 20. Novel Food and Nutritional Supplements 21. Foodomics Evaluation of Genetically Modified Organisms 22. Flavours and Odours 23. Emerging Contaminants 24. Natural Toxins Analysis 25. Allergens 26. Metal speciation 27. Radionuclides 28. Food Contact Materials 29. Nanomaterials 30. Organics foods
Subject Areas: Food & beverage technology [TDCT], Analytical chemistry [PNF]
