Chemical analysis of food : techniques and applications /

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Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Pic�o, Yolanda
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, 2020.
Edición:2nd ed.
Temas:
Food > Analysis.
Food > Composition.
Food Analysis
Aliments > Analyse.
Food > Analysis
Food > Composition
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Part I: Chemical analysis of food: 1. Basics and advances in sampling and sample preparation / Lourdes Ramos
  • 2. Chemometrics : multivariate analysis of chemical data / Paolo Oliveri, Cristina Malegori and Monica Casale
  • 3. Near-infrared, mid-infrared, and Raman spectroscopy / Ouissam Abbas, Audrey Pissard and Vincent Baeten
  • 4. Nuclear magnetic resonance / Jennifer Janovick, Apostolos Spyros, Emmanuel Hatzakis et al.
  • 5. Recent trends in molecular techniques for food pathogen detection / Sakshi Rao and Kavita Arora
  • 6. Microfluidic devices : biosensors / Marinella Farr�e and Dami�a Barcel�o
  • 7. Electronic noses and tongues / Ambra Rita Di Rosa, Francesco Leone and Vincenzo Chiofalo
  • 8. Liquid chromatography in food analysis / Sylwia Bajkacz and El�zbieta Kycia-S�ocka
  • 9. Gas chromatography / Chiara Cordero, Cecilia Cagliero, Carlo Bicchi et al.
  • 10. Electrophoresis / Claudimir Lucio do Lago, Daniela Daniel, Zuzana Cieslarov�a et al.
  • 11. Mass spectrometry : principles and instrumentation / George Kaklamanos, Eugenio Aprea and Georgios Theodoridis
  • 12. Applications of imaging techniques in food science / Naoko Goto-Inoue, Yukihiro Yoshimura and Nobuhiro Zaima.#x1E;
  • Part II: Applications: 13. Food authenticity and fraud / Romdhane Karoui
  • 14. Biologically active and health promoting food components of nuts, oilseeds, fruits, vegetables, cereals, and legumes / T�ania Gon�calves Albuquerque, M. Ant�onia Nunes, M. Beatriz P.P. Oliveira et al.
  • 15. Foodomics evaluation of genetically modified organisms / Carlos Le�on and Alejandro Cifuentes
  • 16. Flavors and odors analysis / Chiara Fanali, Margita Utczas, Luigi Mondello et al.
  • 17. Emerging contaminants and toxins / Juli�an Campo and Yolanda Pic�o
  • 18. Natural toxins analysis / Marcin Bry�a and Agnieszka Wa�skiewicz
  • 19. Advances in MS methods for food allergens detection / Rosa Pilolli, Elisabetta De Angelis and Linda Monaci
  • 20. Review of metal speciation and their applications since 2010 / Heena and Ashok Kumar Malik.

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