Chemical Analysis of Food: Techniques and Applications
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends.
The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.
Audience
This book is intended for food researchers in university departments of food science, food industry laboratories, and governmental food regulatory departments. Specifically, scientists and researchers working in biochemistry, biology, food chemistry, toxicology, chemistry, agronomy, hygiene are those who are involved in food analysis.
Hardbound, 812 Pages
Published: July 2012
Imprint: Academic Press
ISBN: 978-0-12-384862-8
Reviews
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"New analytical techniques and new applications in food analysis are surveyed by researchers from food and food safety sciences and from analytic chemistry. Among their topics are data analysis and chemometrics, low-intensity ultrasound, electronic noses and tongues, liquid and gas chromatography, electrophoresis, food authenticity and fraud, nutritional supplements, genetically modified organisms, emerging contaminants, and allergens. Academic Press in an imprint of Elsevier."-- Reference and Research Book News, October 2012
Contents
Part I. Chemical Analyis 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 Magnetic Resonance
5. Low intensity ultrasound
6. The applications of nanotechnology
7. Microfluidic devices: biosensors
8. Electronic noses and tongues
9. Mass spectrometry
10. Liquid Chromatography
11. Gas chromatography
12. Electrophoresis
13. Molecular TechniquesPart II. Applications
14. Traceability
15. Food Authenticity and Fraud
16. Food Proteomics
17. Nutritional Supplements
18. A particular case of novel food: Genetically modified organisms
19. Flavours and Odours
20. Emerging contaminants
21. Allergens
22. Metal speciation
23. Readionuclides
