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Food Analysis & Properties


About the Series

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.

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Food Aroma Evolution: During Food Processing, Cooking, and Aging

Food Aroma Evolution: During Food Processing, Cooking, and Aging

1st Edition

Forthcoming

Matteo Bordiga, Leo M.L. Nollet
December 20, 2019

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the...

Ambient Mass Spectroscopy Techniques in Food and the Environment

Ambient Mass Spectroscopy Techniques in Food and the Environment

1st Edition

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...

Hyperspectral Imaging Analysis and Applications for Food Quality

Hyperspectral Imaging Analysis and Applications for Food Quality

1st Edition

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...

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability

1st Edition

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,...

Testing and Analysis of GMO-containing Foods and Feed

Testing and Analysis of GMO-containing Foods and Feed

1st Edition

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...

Phenolic Compounds in Food: Characterization and Analysis

Phenolic Compounds in Food: Characterization and Analysis

1st Edition

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....

Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis

1st Edition

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...

Multiresidue Methods for the Analysis of Pesticide Residues in Food

Multiresidue Methods for the Analysis of Pesticide Residues in Food

1st Edition

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...

Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

1st Edition

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...

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