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.
Sequencing Technologies in Microbial Food Safety and Quality
1st Edition
Edited
By Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, Jeyabalan Sangeetha
October 04, 2024
Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing ...
Bioactive Compounds from Food: Benefits and Analysis
1st Edition
Edited
By Leo M.L. Nollet, Javed Ahmad
August 09, 2024
A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. They are widely explored and investigated for their role in the ...
Flavoromics: An Integrated Approach to Flavor and Sensory Assessment
1st Edition
Edited
By Leo M.L. Nollet, Matteo Bordiga
December 18, 2023
Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the non-targeted way of rapidly collecting a significant amount of data from a wide range of sample populations ...
Nutriomics: Well-being through Nutrition
1st Edition
Edited
By Devarajan Thangadurai, Saher Islam, Leo M.L. Nollet, Juliana Adetunji
May 17, 2022
Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness...
Proteomics for Food Authentication
1st Edition
Edited
By Leo M.L. Nollet, Semih Otles
May 26, 2020
Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although ...
Mass Spectrometry Imaging in Food Analysis
1st Edition
Edited
By Leo M.L. Nollet
May 18, 2020
Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is ...
Food Aroma Evolution: During Food Processing, Cooking, and Aging
1st Edition
Edited
By Matteo Bordiga, Leo M.L. Nollet
December 02, 2019
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the ...
Flow Injection Analysis of Food Additives
1st Edition
Edited
By Claudia Ruiz-Capillas, Leo M.L. Nollet
October 07, 2019
Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting ...
Ambient Mass Spectroscopy Techniques in Food and the Environment
1st Edition
Edited
By Leo M.L. Nollet, Basil Munjanja
February 06, 2019
Ambient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and ...
Hyperspectral Imaging Analysis and Applications for Food Quality
1st Edition
Edited
By N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman
December 03, 2018
In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food ...
Fingerprinting Techniques in Food Authentication and Traceability
1st Edition
Edited
By K. S. Siddiqi, Leo M.L. Nollet
October 24, 2018
There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, ...
Testing and Analysis of GMO-containing Foods and Feed
1st Edition
Edited
By Salah E. O. Mahgoub, Leo M.L. Nollet
October 24, 2018
An increasing number of genetically modified organisms (GMOs) continues to be produced every day. In response to the concerns raised by the development of GMOs and their incorporation in foods and feed, guidelines and regulations to govern and control the use of GMOs and their products have been ...