Description

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

Readership

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

Foreword

Preface

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

Acknowledgments

References

Chapter 2. Data Analysis and Chemometrics

2.1 Introduction

2.2 From Univariate to Multivariate

2.3 Multivariate Data Analysis

Acknowledgment

References

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

References

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

References

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

Acknowledgments

References

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

References

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

Details

No. of pages:
812
Language:
English
Copyright:
© 2012
Published:
Imprint:
Academic Press
Electronic ISBN:
9780123848635
Print ISBN:
9780123848628
Print ISBN:
9780128101360

About the editor

Yolanda Picó

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, synergis

Awards

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

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, 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