Chemical Analysis of Food: Techniques and Applications

ISBN-13: 9780128132661 / Angielski / Miękka / 2020 / 812 str.

Yolanda Pico

Spis treści

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