Description
Innovative Food Analysis
Coordinator: Galanakis Charis M.
Language: EnglishSubjects for Innovative Food Analysis:
Keywords
Additives; Adulterants; Alphanumerical codes; Analytical methods; Analytical parameters; Anions; Barcodes; Bioinformatics analysis; Carbohydrates; Carotenoids; Cations; Cheap; Chemometric techniques; Chromatographic techniques; Chromatography; Cryogenic processing; Dietary fiber; Dispersive solid phase extraction; Document-based systems; Easy; Effective; Electroanalytical techniques; Electrochemical device; Electronic tongue; Flow injection analysis; Flow injection chromatography; Flow methods; Food; Food additives; Food analysis; Food authenticity; Food pathogen; Food quality; Food regulations; Food safety and quality; Food spoilage microorganism; Food traceability; Genome sequencing; Green chemistry; Holograms; Hyperspectral imaging; Hyphenated methods; In-vial filtration; Information and communication technologies; Innovation; Innovative analytical methods; Lab-on-a-valve; Lipids and fatty acids; Magnetic-molecularly imprinted polymers; Microscopy; Minerals; Multicommutation; Multipumping flow systems; Multisyringe chromatography; Multisyringe flow injection analysis; Nanotechnology; Nuclear techniques; Nucleosides and nucleotides; Nutrients; Omega-3 fatty acids; Organic acids; Pesticides; Pharmaceuticals; Phytosterols; Polyphenols; Proteins and amino acids; Quality; Quick; RNA sequencing; Radio-frequency identification; Rugged; Safe (QuEChERS) methods; Sample pretreatment; Sample pretreatments; Samples preparations; Sampling; Sensor technology; Sensory analysis; Sequential injection analysis; Sequential injection chromatography; Solid phase extraction; Spectroscopic techniques; Spectroscopy; Sugarcane; Sweeteners; Texture; Validation parameters; Vitamins; Water content
406 p. · 21.4x27.6 cm · Paperback
Description
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1. Compositional and nutritional analysis 2. Bioactive component analysis 3. Analytical technologies in sugar and carbohydrate processing 4. Sample preparation methods 5. Flow-based food analytical methods 6. Categories of food additives and analytical techniques for their determination 7. Analysis of food additives 8. Food authenticity 9. Food traceability 10. Targeted and untargeted analytical techniques coupled with chemometric tools for the evaluation of the quality and authenticity of food products 11. Foodborne pathogens 12. Sensory analysis using electronic tongues 13. Hyperspectral Imaging Analysis for Non-Contact Sensing of Food Quality
Food microbiologists, food analysts, food chemists, product developers
- 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