Chemical Analysis of Food: Techniques and Applications

Edited by

  • Yolanda Picó, Food and Environmental Safety Research Group, University of Valencia, Spain

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. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers.

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.

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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.

 

Book information

  • Published: July 2012
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-384862-8

Reviews

"Chemical Analysis of Foods is a very helpful book for those involved in food research and analysis, including post-graduate students. The format of the book, with analytical techniques being presented in the first part and specific applications being discussed and extensively referenced in the second part, is extremely convenient."--Analytical and Bioanalytical Chemistry online, March 24, 2013 and Volume 405 Issue #14, May 2013


"Because of its comprehensiveness, this book will likely become a key resource for food scientists and those evaluating food safety and quality."--CHOICE, March 2013

"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




Table of 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 Techniques

Part 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