Flow Injection Analysis of Food Additives

ISBN-13: 9780367377168 / Angielski / Miękka / 2019 / 736 str.

Claudia Ruiz-Capillas; Leo M. L. Nollet

Opis

Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting mechanism. Truly unprecedented in its scope, this book represents the work of 80 authors from 14 countries who combine efforts to give you the first review on measurements of additives and other substances by FIA in relation to the use of additives in food.

Spis treści

Flow Injection Analysis: Theory and Trends. Preservatives. Synthetic Antioxidants. Natural Antioxidants. Sweeteners. Colorants and Dyes. Flavor Enhancers. Antioxidant Capacity. Antimicrobial Effects. Acidity.

O autorze

Claudia Ruiz-Capillas, PhD, is a research scientist at the Department of Products at the Meat and Meat Products Science and Technology Laboratory in the Institute of Food Science Technology and Nutrition (ICTAN-CSIC) of the Spanish Science Research Council (CSIC). Her current research is focused on developing healthy meat products and improving their quality (reducing additives, biogenic amines, etc.). She has participated in various national and international research projects, taking the lead on some of them, and has more than 90 SCI scientific contributions in food science and technology to her credit.

Leo M. L. Nollet, PhD, is the editor and associate editor of a number of books. He edited the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis (Marcel Dekker, New York—now CRC Press of Taylor & Francis Group). The last edition is a two-volume book. He also edited Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, 3rd edition (CRC Press). Additionally, he has coedited several books, including Advanced Technologies for Meat Processing and Advances in Food Diagnostics.