View All Book Series

BOOK SERIES


Food Analysis & Properties


About the Series

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.

9 Series Titles

Per Page
Sort

Display
Analysis of Naturally Occurring Food Toxins of Plant Origin

Analysis of Naturally Occurring Food Toxins of Plant Origin

1st Edition

Edited By Leo M.L. Nollet, Javed Ahmad
December 02, 2022

Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function ...

Nutriomics Well-being through Nutrition

Nutriomics: Well-being through Nutrition

1st Edition

Edited By Devarajan Thangadurai, Saher Islam, Leo M.L. Nollet, Juliana Adetunji
May 16, 2022

Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness...

Bioactive Peptides from Food Sources, Analysis, and Functions

Bioactive Peptides from Food: Sources, Analysis, and Functions

1st Edition

Edited By Leo M.L. Nollet, Semih Ötleş
March 29, 2022

A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of ...

Mass Spectrometry in Food Analysis

Mass Spectrometry in Food Analysis

1st Edition

Edited By Leo M.L. Nollet, Robert Winkler
March 21, 2022

The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw ...

Analysis of Nanoplastics and Microplastics in Food

Analysis of Nanoplastics and Microplastics in Food

1st Edition

Edited By Leo M.L. Nollet, Khwaja Salahuddin Siddiqi
December 02, 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 ...

Food Aroma Evolution During Food Processing, Cooking, and Aging

Food Aroma Evolution: During Food Processing, Cooking, and Aging

1st Edition

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 ...

Flow Injection Analysis of Food Additives

Flow Injection Analysis of Food Additives

1st Edition

Edited By Claudia Ruiz-Capillas, Leo M.L. Nollet
October 07, 2019

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 ...

Hyperspectral Imaging Analysis and Applications for Food Quality

Hyperspectral Imaging Analysis and Applications for Food Quality

1st Edition

Edited By N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman
November 16, 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 ...

Multiresidue Methods for the Analysis of Pesticide Residues in Food

Multiresidue Methods for the Analysis of Pesticide Residues in Food

1st Edition

Edited By Horacio Heinzen, Leo M.L. Nollet, Amadeo R. Fernandez-Alba
October 18, 2017

In the last decades the public concern on the pesticide residues content in foods have been steadily rising. The global development of food trade implies that aliments from everywhere in the world can reach the consumer`s table. Therefore, the identification of agricultural practices that employ ...

AJAX loader