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Full Description
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: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues.
This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date.
Contents
PART I: Chemical Analysis of Food
1. Basics and Advances in Sampling and Sample Preparation
2. Data Analysis and Chemometrics
3. Near-Infrared, Mid-Infrared, and Raman Spectroscopy
4. Nuclear Magnetic Resonance
5. The Applications of nanotechnology
6. Molecular Techniques
7. Microfluidic Devices, Biosensors
8. Electronic Noses and Tongues
9. Liquid Chromatography
10. Gas Chromatography
11. Electrophoresis
12. Mass Spectrometry
13. Ambient Mass Spectrometry
14. Imaging techniques
15. Omics Approaches in Food Analysis
PART II: Applications
16. Traceability
17. Food Authenticity and Fraud
18. Food Proteomics
19. Biologically Active, Health Promoting Food Components
20. Novel Food and Nutritional Supplements
21. Foodomics Evaluation of Genetically Modified Organisms
22. Flavours and Odours
23. Emerging Contaminants
24. Natural Toxins Analysis
25. Allergens
26. Metal speciation
27. Radionuclides
28. Food Contact Materials
29. Nanomaterials
30. Organics foods
