Volume 1: Physical and Sensory Properties. Additives, Adulteration, and Traceability. Nutritional Analysis. Volume 2: Residues and Other Food Components. Methods, Techniques, and Instruments.
Biography
Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium.
"The introduction to the third edition indicates that this handbook has been totally reinvented since it was last reviewed (CH, Feb'05, 42-3149). This time, Nollet (emer., Univ. College Ghent, Belgium) and coeditor Toldrá (Instituto de Agroquímica y Tecnología de Alimentos, Spain)—who also contributed to the second edition—have reduced the number of volumes from three to two and divided each volume into sections. The chapters have been completely rearranged, and many new authors were chosen to write the essays. The first volume contains the following sections: "Physical and Sensory Properties," "Additives, Adulteration, and Traceability," and "Nutritional Analysis." Volume 2 treats in 21 chapters various residues and other food components, and another fifteen chapters detail methods, techniques, and instruments. Some of the essays are titled the same as previously (e.g., the chapters on peptides, amino acids, and organic bases), but most of them are unique to this edition. As before, there is a table of contents, a list of contributors, and an extensive list of references. Each essay offers charts, tables, and formulas to better illustrate the topic. This highly scientific source is aimed at those advanced students and researchers studying food analysis. For libraries maintaining extensive chemistry collections that already have the second edition, it is probably worth obtaining the new edition because of the extensive revision of knowledge over the past decade and the editors' inclusion of wholly new topics. Summing up: Recommended. Upper-level undergraduates through researchers/faculty."
—S. A. Marien, American University, Washington, District of Columbia, USA, for CHOICE, March 2016
