This CRC series Food Analysis and Properties is designed to provide a state-of-art coverage on topics to the understanding of physical, chemical and functional properties of foods: including (1) recent analysis techniques of a choice of food components; (2) developments and evolutions in analysis techniques related to food; (3) recent trends in analysis techniques of specific food components and/or a group of related food components.
Spectroscopic Methods in Food Analysis
Flow Injection Analysis of Food Additives
Leo M.L. Nollet, Basil K. Munjanja
February 06, 2019
Ambient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and...
N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman
December 03, 2018
In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food...
K. S. Siddiqi, Leo M.L. Nollet
October 24, 2018
There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques,...
Salah E. O. Mahgoub, Leo M.L. Nollet
October 24, 2018
An increasing number of genetically modified organisms (GMOs) continues to be produced every day. In response to the concerns raised by the development of GMOs and their incorporation in foods and feed, guidelines and regulations to govern and control the use of GMOs and their products have been...
Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe
February 13, 2018
Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases....
Adriana S. Franca, Leo M.L. Nollet
December 21, 2017
Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler...
Horacio Heinzen, Leo M.L. Nollet, Amadeo R. Fernandez-Alba
October 18, 2017
In the last decades the public concern on the pesticide residues content in foods have been steadily rising. The global development of food trade implies that aliments from everywhere in the world can reach the consumer`s table. Therefore, the identification of agricultural practices that employ...
Leo M.L. Nollet
September 12, 2016
The marine environment covers 70% of the earth’s surface and accounts for 98% of the potentially habitable space. The bioactives from marine microorganisms include antibiotic compounds, polysaccharides, inhibitors, enzymes, peptides, and pigments. These are used in various fields of biology that...
Claudia Ruiz-Capillas, Leo M.L. Nollet
November 24, 2015
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...