Chemical Analysis of Food: Techniques and Applications reviews new
technology and challenges in food analysis from multiple
perspectives: a review of novel technologies being used in food
analysis, an in-depth analysis of several specific approaches, and
an examination of the most innovative applications and future
trends. This book won a 2012 PROSE Award Honorable Mention in
Chemistry and Physics from the Association of American Publishers.
The book is structured in two parts: the first describes the role
of the latest developments in analytical and bio-analytical
techniques and the second reviews the most innovative applications
and issues in food analysis. Each chapter is written by experts on
the subject and is extensively referenced in order to serve as an
effective resource for more detailed information. The techniques
discussed range from the non-invasive and non-destructive, such as
infrared spectroscopy and ultrasound, to emerging areas such as
nanotechnology, biosensors and electronic noses and tongues.
Important tools for problem-solving in chemical and biological
analysis are discussed in detail.
General
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