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Showing 1 - 7 of 7 matches in All Departments
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.
This book reviews the latest advances in mass spectrometry (MS) techniques applied to food safety and environment quality, and it discusses the recent improvements in sample preparation and MS platforms for screening of emerging contaminants. Expert contributors discuss the current applications from omics to the screening of emerging contaminants and nanomaterials in food and environmental matrices, and particular attention is given to the opportunities that MS offers for guarantying food security and promoting the sustainable use of ecosystems. Divided into 13 chapters, the book covers topics such as the handling and preparation of food and environmental samples for MS, foodomics, environmental omics, ambient ionization techniques in food and environmental chemistry, and chip-based separation devices coupled to MS. Readers will also find a comprehensive overview of several MS techniques applied to food and environmental chemistry, including elemental, isotopic, chiral, ion mobility, chromatographic and imaging MS. This book will appeal not only to students and researchers, but also to professionals working with MS platforms in food safety and environmental quality. The different advances and promising applications described in this work will be of paramount importance for ensuring food safety and environment health for current and future generations.
"Food Contaminants and Residue Analysis" treats different aspects
of the analysis of contaminants and residues in food and highlights
some current concerns facing this field. The content is initiated
by an overview on food safety, the objectives and importance of
determining contaminants and residues in food, and the problems and
challenges associated to these analyses. This is followed by full
details of relevant EU and USA regulations. Topics, such as
conventional chromatographic methods, accommodating cleanup, and
preparing substances for further instrumental analysis, are
encompassed with new analytical techniques that have been
developed, significantly, over the past few years, like solid phase
microextraction, liquid chromatography-mass spectrometry,
immunoassays, and biosensors. A wide range of toxic contaminants
and residues, from pesticides to mycotoxins or dioxins are
examined, including polychlorinated biphenyls, polycyclic aromatic
hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide,
semicarbazide, phthalates and food packing migrating substances.
This book can be a practical resource that offers ideas on how to
choose the most effective techniques for determining these
compounds as well as on how to solve problems or to provide
relevant information.
Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery. Recent advances in mass spectrometry technologies have uncovered tremendous opportunities for a range of food-related applications. However, the distinctive characteristics of food, such as the wide range of the different components and their extreme complexity present enormous challenges. This text brings together the most recent data on the topic, providing an important resource towards greater food safety and quality.
Food Toxicants Analysis covers different aspects from the field of
analytical food toxicology including emerging analytical techniques
and applications to detect food allergens, genetically modified
organisms, and novel ingredients (including those of functional
foods). Focus will be on natural toxins in food plants and animals,
cancer modulating substances, microbial toxins in foods (algal,
fungal, and bacterial) and all groups of contaminants (i.e.,
pesticides), persistent organic pollutants, metals, packaging
materials, hormones and animal drug residues. The first section
describes the current status of the regulatory framework, including
the key principles of the EU food law, food safety, and the main
mechanisms of enforcement. The second section addresses validation
and quality assurance in food toxicants analysis and comprises a
general discussion on the use of risk analysis in establishing
priorities, the selection and quality control of available
analytical techniques. The third section addresses new issues in
food toxicant analysis including food allergens and genetically
modified organisms (GMOs). The fourth section covers the analysis
of organic food toxicants.
Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, 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 completely up-to-date.
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