Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. -- Provided by publisher.
Part I: Chemical analysis of food: 1. Basics and advances in sampling and sample preparation / Lourdes Ramos 2. Chemometrics : multivariate analysis of chemical data / Paolo Oliveri, Cristina Malegori and Monica Casale 3. Near-infrared, mid-infrared, and Raman spectroscopy / Ouissam Abbas, Audrey Pissard and Vincent Baeten 4. Nuclear magnetic resonance / Jennifer Janovick, Apostolos Spyros, Emmanuel Hatzakis et al. 5. Recent trends in molecular techniques for food pathogen detection / Sakshi Rao and Kavita Arora 6. Microfluidic devices : biosensors / Marinella Farré and Damià Barceló 7. Electronic noses and tongues / Ambra Rita Di Rosa, Francesco Leone and Vincenzo Chiofalo 8. Liquid chromatography in food analysis / Sylwia Bajkacz and Elżbieta Kycia-Słocka 9. Gas chromatography / Chiara Cordero, Cecilia Cagliero, Carlo Bicchi et al. 10. Electrophoresis / Claudimir Lucio do Lago, Daniela Daniel, Zuzana Cieslarová et al. 11. Mass spectrometry : principles and instrumentation / George Kaklamanos, Eugenio Aprea and Georgios Theodoridis 12. Applications of imaging techniques in food science / Naoko Goto-Inoue, Yukihiro Yoshimura and Nobuhiro Zaima. Part II: Applications: 13. Food authenticity and fraud / Romdhane Karoui 14. Biologically active and health promoting food components of nuts, oilseeds, fruits, vegetables, cereals, and legumes / Tânia Gonçalves Albuquerque, M. Antónia Nunes, M. Beatriz P.P. Oliveira et al. 15. Foodomics evaluation of genetically modified organisms / Carlos León and Alejandro Cifuentes 16. Flavors and odors analysis / Chiara Fanali, Margita Utczas, Luigi Mondello et al. 17. Emerging contaminants and toxins / Julián Campo and Yolanda Picó 18. Natural toxins analysis / Marcin Bryła and Agnieszka Waśkiewicz 19. Advances in MS methods for food allergens detection / Rosa Pilolli, Elisabetta De Angelis and Linda Monaci 20. Review of metal speciation and their applications since 2010 / Heena and Ashok Kumar Malik.