Innovative Food Analysis
eBook - ePub

Innovative Food Analysis

  1. 406 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Innovative Food Analysis

About this book

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. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics

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Yes, you can access Innovative Food Analysis by Charis M. Galanakis in PDF and/or ePUB format, as well as other popular books in Medicine & Medical Microbiology & Parasitology. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of Contributors
  7. Preface
  8. Chapter 1 Compositional and nutritional analysis
  9. Chapter 2 Bioactive component analysis
  10. Chapter 3 Analytical technologies in sugar and carbohydrate processing
  11. Chapter 4 Sample preparation methods
  12. Chapter 5 Flow-based food analytical methods
  13. Chapter 6 Categories of food additives and analytical techniques for their determination
  14. Chapter 7 Analysis of food Additives
  15. Chapter 8 Innovations in analytical methods for food authenticity
  16. Chapter 9 Food traceability
  17. Chapter 10 Targeted and untargeted analytical techniques coupled with chemometric tools for the evaluation of the quality and authenticity of food products
  18. Chapter 11 Food pathogens
  19. Chapter 12 Sensory analysis using electronic tongues
  20. Chapter 13 Hyperspectral imaging techniques for noncontact sensing of food quality
  21. Index