Chemical Analysis of Food: Techniques and Applications by Yolanda PicóChemical Analysis of Food: Techniques and Applications by Yolanda Picó

Chemical Analysis of Food: Techniques and Applications

byYolanda Picó, Yolanda Pic

Other | September 1, 2012

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Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers.

The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.

  • Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers
  • Provides researchers with a single source for up-to-date information in food analysis
  • Single go-to reference for emerging techniques and technologies
  • Over 20 renowned international contributors
  • Broad coverage of many important techniques makes this reference useful for a range of food scientists
Yolanda Pico was born in Valencia, Spain, in 1964. She received her Ph.D. in Pharmacy in 1992, after which she was a post-doctoral fellow at the Vrije Universiteit of Amsterdam (The Netherlands) (1992/1993) and at the "La Sapienza" University (Rome, Italy) (1996); Assistant Professor of Nutrition and Bromatology at the University of Va...
Title:Chemical Analysis of Food: Techniques and ApplicationsFormat:OtherDimensions:812 pages, 1 × 1 × 1 inPublished:September 1, 2012Publisher:Elsevier ScienceLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0123848636

ISBN - 13:9780123848635


Table of Contents

Part I. Chemical Analyis of Food1. Basics and advances in sampling and sample preparation 2. Data analysis and chemometrics 3. Near-infrared, mid-infrared and Raman spectroscopy 4 Magnetic Resonance 5. Low intensity ultrasound 6. The applications of nanotechnology 7. Microfluidic devices: biosensors 8. Electronic noses and tongues 9. Mass spectrometry 10. Liquid Chromatography 11. Gas chromatography 12. Electrophoresis 13. Molecular Techniques

Part II. Applications14. Traceability 15. Food Authenticity and Fraud 16. Food Proteomics 17. Nutritional Supplements 18. A particular case of novel food: Genetically modified organisms 19. Flavours and Odours 20. Emerging contaminants 21. Allergens 22. Metal speciation 23. Readionuclides