This CRC series Food Analysis and Properties is designed to provide a state-of-art coverage on topics to the understanding of physical, chemical and functional properties of foods: including (1) recent analysis techniques of a choice of food components; (2) developments and evolutions in analysis techniques related to food; (3) recent trends in analysis techniques of specific food components and/or a group of related food components.
Nanoemulsions in Food Technology Development, Characterization, and Applications
Proteomics for Food Authentication
Mass Spectrometry Imaging in Food Analysis
Edited By Javed Ahmad, Leo M.L. Nollet
October 13, 2021
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy...
Edited By Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, Jeyabalan Sangeetha
April 15, 2021
Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing ...
Edited By Edmond Sanganyado, Basil K. Munjanja, Leo M.L. Nollet
December 31, 2020
Chiral Organic Pollutants introduces readers to the growing challenges of chirality in synthetic chemicals. In this volume, contributors brilliantly summarize the characteristics of chiral pollutants to provide tools and techniques for effectively assessing their environmental and human health ...
Edited By Leo M.L. Nollet, Khwaja Salahuddin Siddiqi
December 03, 2020
The world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics. Analysis of Nanoplastics ...
Edited By Leo M.L. Nollet, Semih Ötleş
May 26, 2020
Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although ...
Edited By Leo M.L. Nollet
May 18, 2020
Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is ...
Edited By Matteo Bordiga, Leo M.L. Nollet
December 02, 2019
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the ...
Edited By Leo M.L. Nollet, Basil K. Munjanja
February 06, 2019
Ambient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and ...
Edited By Salah E. O. Mahgoub, Leo M.L. Nollet
October 24, 2018
An increasing number of genetically modified organisms (GMOs) continues to be produced every day. In response to the concerns raised by the development of GMOs and their incorporation in foods and feed, guidelines and regulations to govern and control the use of GMOs and their products have been ...
Edited By N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman
December 03, 2018
In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food ...
Edited By K. S. Siddiqi, Leo M.L. Nollet
October 24, 2018
There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, ...
Edited By Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe
February 13, 2018
Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. ...