Chemical Analysis of Food: Techniques and Applications

1st Edition

Print ISBN: 9780128101360
eBook ISBN: 9780123848635
Imprint: Academic Press
Published Date: 18th July 2012
Page Count: 812
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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.

Key Features

  • Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers
  • Provides researchers with a single source for up-to-date information in food analysis
  • Single go-to reference for emerging techniques and technologies
  • Over 20 renowned international contributors
  • Broad coverage of many important techniques makes this reference useful for a range of food scientists


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

Table of Contents




PART I: Analytical Techniques

Chapter 1. Basics and Advances in Sampling and Sample Preparation

1.1 Introduction

1.2 Types of Samples and the Analytical Procedure

1.3 Trends in Sample Preparation for Food Analysis

1.4 Conclusions



Chapter 2. Data Analysis and Chemometrics

2.1 Introduction

2.2 From Univariate to Multivariate

2.3 Multivariate Data Analysis



Chapter 3. Near-Infrared, Mid-Infrared, and Raman Spectroscopy

3.1 Introduction

3.2 Theory

3.3 Instrumentation

3.4 Sample Presentation

3.5 New Generation of Spectrometers

3.6 Advantages and Limitations of Spectroscopic Techniques

3.7 Chemometric Approach

3.8 Applications in Food Analysis

3.9 Conclusion


Chapter 4. Nuclear Magnetic Resonance

4.1 Introduction

4.2 Specialties of NMR Spectroscopy

4.3 Recent Advances in NMR Spectroscopy

4.4 Selected Applications

4.5 Concluding Remarks


Chapter 5. Low-Intensity Ultrasounds

5.1 Introduction

5.2 Basic Concepts of Ultrasounds

5.3 Low-Intensity Ultrasound

5.4 Selected Applications in Food Analysis

5.5 Conclusions and Future Trends



Chapter 6. The Applications of Nanotechnology

6.1 Introduction

6.2 The Role of Nanomaterials and Nanostructures as Delivery Systems for the Food Industry

6.3 Applications and Use of Nanomaterials

6.4 Conclusions


Chapter 7. Microfluidic Devices

7.1 Introduction

7.2 Biosensors: Classes and Fundamentals

7.3 Nanobiosensors, Microfluidics, and Lab-on-a-Chip

7.4 Applicatio


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© Academic Press 2012
Academic Press
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PROSE Award 2012, Book: Honorable Mention in Physical Sciences & Mathematics - Chemistry and Physics, American Association of Publishers


"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, 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