Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting mechanism. Truly unprecedented in its scope, this book represents the work of 80 authors from 14 countries who combine efforts to give you the first review on measurements of additives and other substances by FIA in relation to the use of additives in food.
The book consists of ten sections. The first section provides an introduction to the topic and reviews the origin of FIA, including recent developments and future trends. The next six sections discuss the determination of additives. These sections are divided based on the official classification of additives according to function by the EU. In the final three sections, you will find a review of the determination of antioxidant capacity, antimicrobial effects, and acidity by FIA.
All chapters are organized in the same way: The first part begins with a small introduction in relation to the importance of the additive or compound in foods and beverages and discusses the legislation affecting their use and control. The second part focuses on the determination of the compound or additive by FIA in different foods or beverages, with sample preparation and extraction from a food/beverage on the one hand and FIA methods used for the separation and detection on the other.
Table of Contents
Flow Injection Analysis: Theory and Trends. Preservatives. Synthetic Antioxidants. Natural Antioxidants. Sweeteners. Colorants and Dyes. Flavor Enhancers. Antioxidant Capacity. Antimicrobial Effects. Acidity.
Claudia Ruiz-Capillas, PhD, is a research scientist at the Department of Products at the Meat and Meat Products Science and Technology Laboratory in the Institute of Food Science Technology and Nutrition (ICTAN-CSIC) of the Spanish Science Research Council (CSIC). Her current research is focused on developing healthy meat products and improving their quality (reducing additives, biogenic amines, etc.). She has participated in various national and international research projects, taking the lead on some of them, and has more than 90 SCI scientific contributions in food science and technology to her credit.
Leo M. L. Nollet, PhD, is the editor and associate editor of a number of books. He edited the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis (Marcel Dekker, New York—now CRC Press of Taylor & Francis Group). The last edition is a two-volume book. He also edited Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, 3rd edition (CRC Press). Additionally, he has coedited several books, including Advanced Technologies for Meat Processing and Advances in Food Diagnostics.