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.
Phenolic Compounds in Food: Characterization and Analysis
1st Edition
Edited
By Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe
February 13, 2018
Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. ...
Spectroscopic Methods in Food Analysis
1st Edition
Edited
By Adriana S. Franca, Leo M.L. Nollet
December 21, 2017
Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler...
Multiresidue Methods for the Analysis of Pesticide Residues in Food
1st Edition
Edited
By Horacio Heinzen, Leo M.L. Nollet, Amadeo R. Fernandez-Alba
October 18, 2017
In the last decades the public concern on the pesticide residues content in foods have been steadily rising. The global development of food trade implies that aliments from everywhere in the world can reach the consumer`s table. Therefore, the identification of agricultural practices that employ ...
Marine Microorganisms: Extraction and Analysis of Bioactive Compounds
1st Edition
Edited
By Leo M.L. Nollet
September 12, 2016
The marine environment covers 70% of the earth’s surface and accounts for 98% of the potentially habitable space. The bioactives from marine microorganisms include antibiotic compounds, polysaccharides, inhibitors, enzymes, peptides, and pigments. These are used in various fields of biology that ...