Buch, Englisch, 916 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1830 g
Buch, Englisch, 916 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1830 g
ISBN: 978-0-12-813266-1
Verlag: ACADEMIC PR INC
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.
Zielgruppe
<p>Scientists and researchers working in chemistry, biochemistry, biology, food chemistry, toxicology, agronomy, nutrition, food processing and safety, and hygiene who are involved in food analysis</p> <p>Secondary: Other disciplines interested in food composition and food-related problems, such as nutritionists, food inspectors, food industry, and those involved in food risk assessment and management</p>
Autoren/Hrsg.
Weitere Infos & Material
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
