Food Analysis & Properties
About the Book Series
This CRC series Food Analysis and Properties is designed to provide a state-of-art coverage on topics to the understanding of physical, chemical and functional properties of foods: including (1) recent analysis techniques of a choice of food components; (2) developments and evolutions in analysis techniques related to food; (3) recent trends in analysis techniques of specific food components and/or a group of related food components.
Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis
1st Edition
Edited
By Leo Nollet, Javed Ahamad
November 20, 2025
Plants have often been a primary source of therapeutic compounds. Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis delves deep into the remarkable world of edible fruits and berries, revealing their untapped potential in human health and ...
Green Chemistry in Food Analysis
1st Edition
Edited
By Leo Nollet, N.C. Basantia
November 19, 2025
In today’s world, ensuring the safety and quality of food is more critical than ever. At the same time, the need to reduce the environmental impact of laboratory practices is becoming a top priority across the scientific community. Green Analytical Chemistry in Food Analysis bridges these two ...
Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential
1st Edition
Edited
By Mozaniel Santana de Oliveira, Leo M.L. Nollet
July 21, 2025
The potential of bioactive compounds can be unlocked through an in-depth examination of their properties in the book titled Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential. This comprehensive volume provides an in-depth examination of the ...
Analysis of Food Spices: Identification and Authentication
1st Edition
Edited
By Leo M.L. Nollet, Javed Ahmad, Javed Ahamad
May 26, 2025
Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial...
Handbook of Analysis and Extraction Methods of Anthocyanins
1st Edition
Edited
By Leo M.L. Nollet, Semih Otles
April 10, 2025
Handbook of Analysis and Extraction Methods of Anthocyanins provides a comprehensive guide to learning about the properties of anthocyanins, which have gained increasing importance in recent years and have attracted widespread attention from industry, academia, and government, as well as the ...
Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis
1st Edition
Edited
By Leo M.L. Nollet, Javed Ahamad
October 09, 2024
Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic ...
Analysis of Naturally Occurring Food Toxins of Plant Origin
1st Edition
Edited
By Leo M.L. Nollet, Javed Ahmad
October 08, 2024
Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function ...
Nanoemulsions in Food Technology: Development, Characterization, and Applications
1st Edition
Edited
By Javed Ahmad, Leo M.L. Nollet
October 08, 2024
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy...
Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment
1st Edition
Edited
By Edmond Sanganyado, Basil Munjanja, Leo M.L. Nollet
October 07, 2024
Chiral Organic Pollutants introduces readers to the growing challenges of chirality in synthetic chemicals. In this volume, contributors brilliantly summarize the characteristics of chiral pollutants to provide tools and techniques for effectively assessing their environmental and human health ...
Analysis of Nanoplastics and Microplastics in Food
1st Edition
Edited
By Leo M.L. Nollet, Khwaja Salahuddin Siddiqi
October 04, 2024
The world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics. Analysis of Nanoplastics ...
Bioactive Peptides from Food: Sources, Analysis, and Functions
1st Edition
Edited
By Leo M.L. Nollet, Semih Ötleş
October 04, 2024
A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of ...
Mass Spectrometry in Food Analysis
1st Edition
Edited
By Leo M.L. Nollet, Robert Winkler
October 04, 2024
The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw ...