View All Book Series

BOOK SERIES


Food Analysis & Properties


About the Series

This CRC series Food Analysis and Properties is designed to provide a state-of-art coverage on topics to the understanding of physical, chemical and functional properties of foods: including (1) recent analysis techniques of a choice of food components; (2) developments and evolutions in analysis techniques related to food; (3) recent trends in analysis techniques of specific food components and/or a group of related food components.

23 Series Titles

Per Page
Sort

Display
Bioactive Compounds from Food Benefits and Analysis

Bioactive Compounds from Food: Benefits and Analysis

1st Edition

Forthcoming

Edited By Leo M.L. Nollet, Javed Ahmad
August 09, 2024

A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. It is widely explored and investigated for its role in prevention and ...

Flavoromics An Integrated Approach to Flavor and Sensory Assessment

Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

1st Edition

Edited By Leo M.L. Nollet, Matteo Bordiga
December 18, 2023

Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the non-targeted way of rapidly collecting a significant amount of data from a wide range of sample populations ...

Analysis of Food Spices Identification and Authentication

Analysis of Food Spices: Identification and Authentication

1st Edition

Edited By Leo M.L. Nollet, Javed Ahmad, Javed Ahamad
September 11, 2023

Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial...

Analysis of Naturally Occurring Food Toxins of Plant Origin

Analysis of Naturally Occurring Food Toxins of Plant Origin

1st Edition

Edited By Leo M.L. Nollet, Javed Ahmad
December 02, 2022

Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function ...

Nutriomics Well-being through Nutrition

Nutriomics: Well-being through Nutrition

1st Edition

Edited By Devarajan Thangadurai, Saher Islam, Leo M.L. Nollet, Juliana Adetunji
May 17, 2022

Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness...

Bioactive Peptides from Food Sources, Analysis, and Functions

Bioactive Peptides from Food: Sources, Analysis, and Functions

1st Edition

Edited By Leo M.L. Nollet, Semih Ötleş
March 29, 2022

A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of ...

Mass Spectrometry in Food Analysis

Mass Spectrometry in Food Analysis

1st Edition

Edited By Leo M.L. Nollet, Robert Winkler
March 22, 2022

The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw ...

Nanoemulsions in Food Technology Development, Characterization, and Applications

Nanoemulsions in Food Technology: Development, Characterization, and Applications

1st Edition

Edited By Javed Ahmad, Leo M.L. Nollet
October 18, 2021

As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy...

Sequencing Technologies in Microbial Food Safety and Quality

Sequencing Technologies in Microbial Food Safety and Quality

1st Edition

Edited By Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, Jeyabalan Sangeetha
April 20, 2021

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing ...

Chiral Organic Pollutants Monitoring and Characterization in Food and the Environment

Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment

1st Edition

Edited By Edmond Sanganyado, Basil K. Munjanja, Leo M.L. Nollet
December 31, 2020

Chiral Organic Pollutants introduces readers to the growing challenges of chirality in synthetic chemicals. In this volume, contributors brilliantly summarize the characteristics of chiral pollutants to provide tools and techniques for effectively assessing their environmental and human health ...

Analysis of Nanoplastics and Microplastics in Food

Analysis of Nanoplastics and Microplastics in Food

1st Edition

Edited By Leo M.L. Nollet, Khwaja Salahuddin Siddiqi
December 03, 2020

The world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics. Analysis of Nanoplastics ...

Proteomics for Food Authentication

Proteomics for Food Authentication

1st Edition

Edited By Leo M.L. Nollet, Semih Ötleş
May 26, 2020

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although ...

1-12 of 23
AJAX loader