Techniques and Applications, Second Edition, reviews the most recent technologies and challenges altogether stages of food analysis, from choosing the correct approach, a way to perform analytic procedures, and the way to live and report the results. The book is structured in 2 parts: the primary describes the role of the most recent developments in analytical and bio-analytical techniques, CBR Test with the second reviewing innovative applications and problems in food analysis. The techniques mentioned vary from the non-invasive and non-destructive, like infrared spectrographic analysis and ultrasound, to recently rising areas, like technology, biosensors and electronic noses and tongues.
This completely updated edition includes new chapters on close mass qualitative analysis, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content fully up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, as well as spectrographic analysis, ultrasound, and technology applications
Provides in-depth coverage of every technology, as well as near-infrared, mid-infrared, and Raman spectrographic analysis, low-intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass qualitative analysis, and molecular techniques. Outlines sensible solutions to difficult issues in food analysis, as well as a way to mix techniques for improved effectuality
Covers all relevant applications of food analysis, like …Continue Reading