Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of Contributors - p. xi 7. Preface - p. xiii 8. Chapter 1. Compositional and nutritional analysis - p. 1 9. Chapter 2. Bioactive component analysis - p. 41 10. Chapter 3. Analytical technologies in sugar and carbohydrate processing - p. 67 11. Chapter 4. Sample preparation methods - p. 85 12. Chapter 5. Flow-based food analytical methods - p. 99 13. Chapter 6. Categories of food additives and analytical techniques for their determination - p. 123 14. Chapter 7. Analysis of food Additives - p. 157 15. Chapter 8. Innovations in analytical methods for food authenticity - p. 181 16. Chapter 9. Food traceability - p. 249 17. Chapter 10. Targeted and untargeted analytical techniques coupled with chemometric tools for the evaluation of the quality and authenticity of food products - p. 269 18. Chapter 11. Food pathogens - p. 295 19. Chapter 12. Sensory analysis using electronic tongues - p. 323 20. Chapter 13. Hyperspectral imaging techniques for noncontact sensing of food quality - p. 345 21. Index - p. 381
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of Contributors - p. xi 7. Preface - p. xiii 8. Chapter 1. Compositional and nutritional analysis - p. 1 9. Chapter 2. Bioactive component analysis - p. 41 10. Chapter 3. Analytical technologies in sugar and carbohydrate processing - p. 67 11. Chapter 4. Sample preparation methods - p. 85 12. Chapter 5. Flow-based food analytical methods - p. 99 13. Chapter 6. Categories of food additives and analytical techniques for their determination - p. 123 14. Chapter 7. Analysis of food Additives - p. 157 15. Chapter 8. Innovations in analytical methods for food authenticity - p. 181 16. Chapter 9. Food traceability - p. 249 17. Chapter 10. Targeted and untargeted analytical techniques coupled with chemometric tools for the evaluation of the quality and authenticity of food products - p. 269 18. Chapter 11. Food pathogens - p. 295 19. Chapter 12. Sensory analysis using electronic tongues - p. 323 20. Chapter 13. Hyperspectral imaging techniques for noncontact sensing of food quality - p. 345 21. Index - p. 381
