Chemical Analysis of Food: Techniques and Applications

Chemical Analysis of Food: Techniques and Applications

1st Edition - July 18, 2012

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  • Editor: Yolanda Pico
  • eBook ISBN: 9780123848635
  • Paperback ISBN: 9780128101360

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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

  • Contributors



    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 Application of New Biosensing Technologies for Food Safety and Control

    7.5 Commercial Instrumentation and Future Perspectives



    Chapter 8. Electronic Noses and Tongues

    8.1 Introduction

    8.2 Electronic Noses

    8.3 Electronic Tongues

    8.4 Validation of Electronic Noses and Tongues

    8.5 Pattern-Recognition Models

    8.6 Conclusions


    Chapter 9. Mass Spectrometry

    9.1 Introduction to Mass Spectrometry

    9.2 Direct Injection Mass Spectrometry

    9.3 Hyphenated Technologies

    9.4 Nontargeted Analysis

    9.5 Conclusions and Perspectives


    Chapter 10. Liquid Chromatography

    10.1 Introduction

    10.2 The Main Analytical Methods of LC

    10.3 Main Terms and Equations in LC

    10.4 Questions of the Theory of an HPLC

    10.5 The Mobile Phase (Eluent)

    10.6 The Stationary Phase (Sorbents)

    10.7 Chromatographic Column

    10.8 Extraction Methods in the Chromatography

    10.9 Instrumentation for LC

    10.10 Analysis of Food by LC

    10.11 Conclusions and Future Trends


    Chapter 11. Gas Chromatography

    11.1 Introduction

    11.2 Fundamental Aspects of Capillary Gas Chromatography

    11.3 Gas Chromatography and Hyphenated Techniques in Food Analysis

    11.4 Multidimensional Gas Chromatography


    List of Abbreviations


    Chapter 12. Electrophoresis

    12.1 Introduction

    12.2 CE Methods

    12.3 Detection Methods for CE

    12.4 Applications of CE for Food Analysis

    12.5 Conclusions


    Chapter 13. Molecular Techniques

    13.1 Introduction

    13.2 Nucleic Acids: the Backbone of all Molecular Techniques

    13.3 Molecular Techniques for Detection of Food-borne Pathogens

    13.4 Advanced Molecular Techniques for Detection of Food-borne Pathogens

    13.5 Genotyping Methods for Detection of Food-borne Pathogens

    13.6 Molecular Techniques for GMOs and Transgenic Food

    13.7 Future Prospects of Molecular Techniques



    PART II: Applications

    Chapter 14. Traceability

    14.1 Traceability in the Food Supply Chain: General

    14.2 Traceability in the Food Supply Chain: Analytical Approaches

    14.3 Sensory Analysis

    14.4 Conclusions


    Chapter 15. Food Authenticity and Fraud

    15.1 Introduction

    15.2 Methods for Food Authentication and Adulteration

    15.3 Conclusions


    Chapter 16. Food Proteomics

    16.1 Overview

    16.2 Analytical Techniques

    16.3 Applications

    16.4 Conclusions


    Chapter 17. Nutritional Supplements

    17.1 Introduction

    17.2 Some Regulatory Points on Nutritional Supplements

    17.3 Analytical Techniques for Quality Control of Nutritional Supplements

    17.4 Adulteration of Nutritional Supplements

    17.5 Conclusion



    Chapter 18. A Particular Case of Novel Food

    18.1 Introduction

    18.2 Controversial Safety Issues and Legislation on GMOs

    18.3 Strategies Used for the Analysis of GMOs

    18.4 Conclusions and Future Outlooks



    Chapter 19. Flavors and Odors

    19.1 Introduction

    19.2 Sample Preparation for Food Flavor Evaluation

    19.3 Advanced Analytical Methodologies for Food Flavor and Odor Investigation

    19.4 General Considerations on Food Flavor Research


    Chapter 20. Emerging Contaminants

    20.1 Introduction

    20.2 Analytical Techniques to Determine Emerging Contaminants

    20.3 Biotoxins

    20.4 Residues

    20.5 Compounds of Industrial Origin

    20.6 Compounds Formed during the Processing of Food

    20.7 Conclusions and Future Perspectives



    Chapter 21. Allergens

    21.1 Introduction

    21.2 Hidden Allergens in Processed Food Products

    21.3 Analytical Tools for Monitoring Food Allergen Contamination: Current Methods

    21.4 Quality Assurance in Food Allergen Analysis

    21.5 Conclusions


    Chapter 22. Metal Speciation

    22.1 Introduction

    22.2 Survey of Analytical Methods for Speciation

    22.3 Future Trends and Recommendations

    List of Abbreviations


    Chapter 23. Radionuclides

    23.1 Past and Hypothetical Future Scenarios That May Lead to the Contamination of Food with Radionuclides

    23.2 Radionuclides and Radioactivity

    23.3 Pathways by Which Radionuclides Enter Food

    23.4 The Importance of Certain Foods

    23.5 Sampling

    23.6 Sample Preparation

    23.7 Measurement of Radioactivity in Food

    23.8 Measurement Uncertainty

    23.9 Reference Materials and Interlaboratory Comparison Exercises

    23.10 Conclusions and Priorities for the Future



Product details

  • No. of pages: 812
  • Language: English
  • Copyright: © Academic Press 2012
  • Published: July 18, 2012
  • Imprint: Academic Press
  • eBook ISBN: 9780123848635
  • Paperback ISBN: 9780128101360

About the Editor

Yolanda Pico

Yolanda Pico

Yolanda Pico was born in Valencia, Spain, in 1964. She received her Ph.D. in Pharmacy in 1992, after which she was a post-doctoral fellow at the Vrije Universiteit of Amsterdam (The Netherlands) (1992/1993) and at the “La Sapienza” University (Rome, Italy) (1996); Assistant Professor of Nutrition and Bromatology at the University of Valencia (1993-1998). Since 1998 she is full Professor of Nutrition and Food Science at the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine of the University of Valencia and the Head of the research group in Food and Environmental Safety (SAMA-UV). Her research interests include identification of unknown compounds by liquid chromatography-mass spectrometry, microextraction separations and environmental and food safety, development of new analytical methods to determine contaminants in food and the environment and the application of methodologies to the risk assessment of different hazard within both field. She is the author of nearly 240 peer-reviewed papers 180 scientific papers in journals of SCI, 30 book chapters and editor of 3 books on Food and Environmental Safety and Applications of liquid chromatography-mass spectrometry. She has a hirsh index of 47 has been a member of various international scientific committees of renowned institutions. Other relevant activities include the following: Member of the Scientific Panel of Plant Protection Products and their Residues (PPR Panel) of the European Food Safety Authority (EFSA) (2009-2012) and partner of projects related with food, water and soil quality at the different national and international levels. She has been supervising 9 Ph.D. theses on food analysis (1992-2014).

Her main focusses are: risk assessment of the exposure to pesticide residues, veterinary and human medicines, illicit drugs, perfluorinated compounds, and other emerging compounds including toxic-analytical aspects, of bioavailability and bioaccesibility, synergisms, toxicity evaluation and detoxification.

Affiliations and Expertise

Full Professor, Food and Environmental Safety Research Group, University of Valencia, Spain

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