
Innovative Food Analysis
Description
Key Features
- Covers the last ten years of applications across existing and new technologies of food analytics
- Presents an emphasis on techniques in food authenticity, traceability and food fraud
- Discusses bioavailability testing and product analysis of food allergens and foodomics
Readership
Food scientists and technologists, researchers, food microbiologists, food analysts, food chemists, product developers
Table of Contents
1. Compositional and nutritional analysis
2. Bioactive component analysis
3. Analytical technologies in sugar and carbohydrate processing
4. Sample preparation methods
5. Flow-based food analytical methods
6. Categories of food additives and analytical techniques for their determination
7. Analysis of food additives
8. Food authenticity
9. Food traceability
10. Targeted and untargeted analytical techniques coupled with chemometric tools for the evaluation of the quality and authenticity of food products
11. Foodborne pathogens
12. Sensory analysis using electronic tongues
13. Hyperspectral Imaging Analysis for Non-Contact Sensing of Food Quality
Product details
- No. of pages: 406
- Language: English
- Copyright: © Academic Press 2020
- Published: November 29, 2020
- Imprint: Academic Press
- eBook ISBN: 9780128231555
- Paperback ISBN: 9780128194935