Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization. With a focus on sustainability, this book provides a practical guide for researchers to adopt greener approaches for the study of food matrices including toxicity, safety and quality evaluations. It is an excellent guide for researchers working in the area of food sciences that want to assure the sustainability of the methodologies they are currently developing or applying in their laboratories.
1. Chapter 1. Introduction to food analysis - p. 1 2. Chapter 2. Evolution of analytical strategies in food sciences - p. 35 3. Chapter 3. Analysis of food constituents: bioactive carbohydrates - p. 69 4. Chapter 4. Analysis of food constituents: bioactive lipids - p. 107 5. Chapter 5. Analysis of food constituents: bioactive proteins - p. 139 6. Chapter 6. Analysis of food constituents: bioactive vitamins and minerals - p. 161 7. Chapter 7. Analysis of food constituents: other bioactive compounds - p. 199 8. Chapter 8. Analysis of inorganic species in food - p. 247 9. Abstract - p. 247 10. 8.1 Introduction - p. 247 11. 8.2 Solid phase extraction studies of metals - p. 248 12. 8.3 Liquid phase extraction studies of metals - p. 277 13. 8.4 Conclusion - p. 286 14. References - p. 287 15. Chapter 9. Analysis of organic contaminants in processed foods: pesticides - p. 297 16. Chapter 10. Analysis of organic contaminants in food: pharmaceuticals - p. 315 17. Chapter 11. Analysis of organic contaminants in food: natural toxins - p. 345 18. Chapter 12. Analysis of organic contaminants in food: other organic compounds - p. 377 19. Abstract - p. 377 20. 12.1 Introduction - p. 377 21. 12.2 Veterinary drugs - p. 384 22. 12.3 Plastic migrants - p. 395 23. 12.4 Polycyclic aromatic hydrocarbons - p. 400 24. 12.5 Miscellaneous - p. 410 25. 12.6 Conclusions and future trends - p. 420 26. Acknowledgments - p. 421 27. Abbreviations - p. 421 28. References - p. 423 29. Chapter 13. Going green: bacteriological analysis in food from the perspective of sustainability - p. 433 30. Index - p. 461
Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization. With a focus on sustainability, this book provides a practical guide for researchers to adopt greener approaches for the study of food matrices including toxicity, safety and quality evaluations. It is an excellent guide for researchers working in the area of food sciences that want to assure the sustainability of the methodologies they are currently developing or applying in their laboratories.
1. Chapter 1. Introduction to food analysis - p. 1 2. Chapter 2. Evolution of analytical strategies in food sciences - p. 35 3. Chapter 3. Analysis of food constituents: bioactive carbohydrates - p. 69 4. Chapter 4. Analysis of food constituents: bioactive lipids - p. 107 5. Chapter 5. Analysis of food constituents: bioactive proteins - p. 139 6. Chapter 6. Analysis of food constituents: bioactive vitamins and minerals - p. 161 7. Chapter 7. Analysis of food constituents: other bioactive compounds - p. 199 8. Chapter 8. Analysis of inorganic species in food - p. 247 9. Abstract - p. 247 10. 8.1 Introduction - p. 247 11. 8.2 Solid phase extraction studies of metals - p. 248 12. 8.3 Liquid phase extraction studies of metals - p. 277 13. 8.4 Conclusion - p. 286 14. References - p. 287 15. Chapter 9. Analysis of organic contaminants in processed foods: pesticides - p. 297 16. Chapter 10. Analysis of organic contaminants in food: pharmaceuticals - p. 315 17. Chapter 11. Analysis of organic contaminants in food: natural toxins - p. 345 18. Chapter 12. Analysis of organic contaminants in food: other organic compounds - p. 377 19. Abstract - p. 377 20. 12.1 Introduction - p. 377 21. 12.2 Veterinary drugs - p. 384 22. 12.3 Plastic migrants - p. 395 23. 12.4 Polycyclic aromatic hydrocarbons - p. 400 24. 12.5 Miscellaneous - p. 410 25. 12.6 Conclusions and future trends - p. 420 26. Acknowledgments - p. 421 27. Abbreviations - p. 421 28. References - p. 423 29. Chapter 13. Going green: bacteriological analysis in food from the perspective of sustainability - p. 433 30. Index - p. 461
