Chemical Analysis of Food: Techniques and Applications - Brossura

Brossura

ISBN 10: 0128101369 ISBN 13: 9780128101360

Casa editrice: Academic Press, 2016

Riassunto

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.

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Informazioni sull?autore

Yolanda Pico was born in Valencia, Spain, in 1964. She received her Ph.D. in Pharmacy in 1992, after which she was a post-doctoral fellow at the Vrije Universiteit of Amsterdam (The Netherlands) (1992/1993) and at the “La Sapienza” University (Rome, Italy) (1996); Assistant Professor of Nutrition and Bromatology at the University of Valencia (1993-1998). Since 1998 she is full Professor of Nutrition and Food Science at the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine of the University of Valencia and the Head of the research group in Food and Environmental Safety (SAMA-UV). Her research interests include identification of unknown compounds by liquid chromatography-mass spectrometry, microextraction separations and environmental and food safety, development of new analytical methods to determine contaminants in food and the environment and the application of methodologies to the risk assessment of different hazard within both field. She is the author of nearly 240 peer-reviewed papers 180 scientific papers in journals of SCI, 30 book chapters and editor of 3 books on Food and Environmental Safety and Applications of liquid chromatography-mass spectrometry. She has a hirsh index of 47 has been a member of various international scientific committees of renowned institutions. Other relevant activities include the following: Member of the Scientific Panel of Plant Protection Products and their Residues (PPR Panel) of the European Food Safety Authority (EFSA) (2009-2012) and partner of projects related with food, water and soil quality at the different national and international levels. She has been supervising 9 Ph.D. theses on food analysis (1992-2014).

Her main focusses are: risk assessment of the exposure to pesticide residues, veterinary and human medicines, illicit drugs, perfluorinated compounds, and other emerging compounds including toxic-analytical aspects, of bioavailability and bioaccesibility, synergisms, toxicity evaluation and detoxification.

Dalla quarta di copertina

Chemical Analysis of Food: Techniques and Applications reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach and tips for performing the analytic procedures, to measuring and reporting the results. The book is structured in two parts: the first part describes the role of the latest developments in analytical and bio-analytical techniques, and the second part reviews innovative applications and issues in food analysis. The techniques discussed here range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors, and electronic noses and tongues. Important tools for solving problems in chemical and biological analysis are discussed in detail.

Key Features:

• Reviews the attributes, benefits, limits, and potential of all relevant analytic modalities, including applications in spectroscopy, ultrasound, and nanotechnology.
• Provides in-depth coverage of each technology and all relevant applications of food analysis.
• Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy.
• Serves as a single source of current research with contributions from internationally renowned experts in food science and technology, and nutrition.

Dettagli dell?edizione

• Editore: Academic Press
• Data di pubblicazione: 2016
• Lingua: Inglese
• ISBN 10: 0128101369
• ISBN 13: 9780128101360
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 812
• Redattore: Picó Dr. Yolanda
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile