Innovative Food Analysis

Häftad, Engelska, 2020

1 929 kr

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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

Produktinformation

Utgivningsdatum2020-12-07
Mått216 x 276 x 24 mm
Vikt1 090 g
FormatHäftad
SpråkEngelska
Antal sidor406
FörlagElsevier Science
ISBN9780128194935

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik
Patologi inom Medicin

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

1. Compositional and nutritional analysis2. Bioactive component analysis3. Analytical technologies in sugar and carbohydrate processing4. Sample preparation methods5. Flow-based food analytical methods6. Categories of food additives and analytical techniques for their determination7. Analysis of food additives8. Food authenticity9. Food traceability10. Targeted and untargeted analytical techniques coupled with chemometric tools for the evaluation of the quality and authenticity of food products11. Foodborne pathogens12. Sensory analysis using electronic tongues13. Hyperspectral Imaging Analysis for Non-Contact Sensing of Food Quality