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Elsevier

Innovative Food Analysis

  • 1 Edición - 29 de noviembre de 2020
  • Última edición
  • Editor: Charis M. Galanakis
  • Idioma: Inglés

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to mee… Leer más

Descripción

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more.

Puntos claves

  • Covers the last ten years of applications across existing and new technologies of food analytics
  • Presents an emphasis on techniques in food authenticity, traceability and food fraud
  • Discusses bioavailability testing and product analysis of food allergens and foodomics

De interès para

Food scientists and technologists, researchers
Food microbiologists, food analysts, food chemists, product developers

Índice

1. Compositional and nutritional analysis

2. Bioactive component analysis

3. Analytical technologies in sugar and carbohydrate processing

4. Sample preparation methods

5. Flow-based food analytical methods

6. Categories of food additives and analytical techniques for their determination

7. Analysis of food additives

8. Food authenticity

9. Food traceability

10. Targeted and untargeted analytical techniques coupled with chemometric tools for the evaluation of the quality and authenticity of food products

11. Foodborne pathogens

12. Sensory analysis using electronic tongues

13. Hyperspectral Imaging Analysis for Non-Contact Sensing of Food Quality

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 29 de noviembre de 2020
  • Idioma: Inglés

Sobre el editor

CG

Charis M. Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Afiliaciones y experiencia
Galanakis Laboratories, Chania, Greece

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