Innovative Food Analysis

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.

1.Compositional and nutritional analysis. Valentina Melini and Francesca Melini. 2. Bioactive component analysis. Senem Kamiloglu, Merve Tomas, Tugba Ozdal, Perihan Yolci-Omeroglu and Esra Capanoglu. 3. Analytical technologies in sugar and carbohydrate processing. K. Ncama and L.S. Magwaza. 4. Sample preparation methods. Renata Raina-Fulton 5. Flow-based food analytical methods. Anastasios Economou. 6. Categories of food additives and analytical techniques for their determination. Fernanda C.O.L. Martins, Michelle A. Sentanin and Djenaine De Souza. 7. Analysis of food additives. Long Wu. 8. Food authenticity. M. Esteki, M.J. Cardador, N. Jurado-Campos, A. Martı´n-Go´ mez, L. Arce and J. Simal-Gandara. 9. Food traceability. Burcu Guldiken, Simge Karliga, Esra Capanoglu, Perihan Yolci-Omeroglu and Senem Kamiloglu 10. Targeted and untargeted analytical techniques coupled with chemometric tools for the evaluation of the quality and authenticity of food products. Romdhane Karoui. 11. Foodborne pathogens. Junyan Liu, Yuting Luo, Zhenbo Xu and Birthe V. Kjellerup. 12. Sensory analysis using electronic tongues. I ´tala M.G. Marx, Ana C.A. Veloso, Susana Casal, Jose´ A. Pereira and Anto´ nio M. Peres. 13. Hyperspectral Imaging Analysis for Non-Contact Sensing of Food Quality. Nicola Caporaso, Gamal ElMasry and Pere Gou.