Innovative Food Analysis

Coordinator: Galanakis Charis M.

Language: English
Cover of the book 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

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406 p. · 21.4x27.6 cm · Paperback
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.

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 scientists and technologists, researchers
Food microbiologists, food analysts, food chemists, product developers
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.
  • 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