食品科学における持続可能な解析技術 Sustainable Analytical Techniques in Food Science

Rodríguez, Bárbara Socas (EDT)/ Ramírez, Alicia Gil (EDT)/ Rostagno, Mauricio A. (EDT)

Elsevier - Health Sciences Division（2024/11発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 494 p.
• 言語 ENG
• 商品コード 9780443139598
• DDC分類 664.02

Full Description

Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization. With a focus on sustainability, this book provides a practical guide for researchers to adopt greener approaches for the study of food matrices including toxicity, safety and quality evaluations. It is an excellent guide for researchers working in the area of food sciences that want to assure the sustainability of the methodologies they are currently developing or applying in their laboratories.

Contents

1. Introduction to food analysis
2. Evolution of Analytical strategies in food sciences
3. Analysis of food constituents: bioactive carbohydrates
4. Analysis of food constituents: bioactive lipids
5. Analysis of food constituents: bioactive proteins
6. Analysis of food constituents: bioactive vitamins
7. Analysis of food constituents: other bioactive compounds
8. Analysis of inorganic species in food
9. Analysis of organic contaminants in food: pesticides
10. Analysis of organic contaminants in food: pharmaceuticals
11. Analysis of organic contaminants in food: mycotoxins
12. Analysis of organic contaminants in food: other organic compounds
13. Microbiological analysis in food
14. Characterization, traceability, and authentication in food