Advances in Food Analysis

doi:10.3390/books978-3-03921-743-4

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Advances in Food Analysis

Edited by

November 2019

488 pages

ISBN978-3-03921-742-7 (Paperback)
ISBN978-3-03921-743-4 (PDF)

https://doi.org/10.3390/books978-3-03921-743-4

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This book is a reprint of the Special Issue Advances in Food Analysis that was published in

Chemistry & Materials Science

Medicine & Pharmacology

Summary

This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time.

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Keywords

cuprous oxide nanoparticles; reduced graphene oxide; modified electrode; sunset yellow; second-derivative linear sweep voltammetry; clenbuterol; systematic evolution of ligands by exponential enrichment; real-time quantitative PCR; high-throughput sequencing technology; aptamers; gold nanoparticles biosensor; carbamates; multiple reaction monitoring (MRM); enhanced product ion (EPI); mass fragmentation; confirmatory method; pesticide residues; Croatian wines; biogenic amines; HPLC; geographical origin; polyelectrolyte composite film; nitrite detection; differential pulse voltammetry; cyclic voltammetry; mycotoxin; dimerization; HRMS; NMR; fruit jams; food security; phenolic acids; quercetin; agro-biodiversity; HPLC fingerprint; Polygonatum cyrtonema; saccharides; oligosaccharides; fructose; HPLC–QTOF–MS/MS; steaming; essential oil; extraction techniques; hops extracts; hydrodistillation; Marynka strain; microwave-assisted hydrodistillation; anthocyanins; bioactive compounds; Box–Behnken design; microwave-assisted extraction; myrtle; Myrtus communis; phenolic compounds; Chia seed oil; polyunsaturated fatty acid; antioxidant; lipid-lowering effect; collagen peptide; HPLC fingerprint; antioxidant; anti-inflammatory; spectrum-effect relationship; amino acids; carbohydrates; acidity; polarity; molecular weight; Tricholoma matsutake; Pol gene; qualitative and quantitative PCR; DNA extraction; β-blockers; metabolites; milk powder; Q-Orbitrap; rosé wines; white wines; bottle aging; flavor profile; closures; anthocyanins; bioactive compounds; Box–Behnken design; ultrasound-assisted extraction; myrtle; Myrtus communis L.; phenolic compounds; food safety; kiwifruit (Actinidia chinensis); molecular identification; phylogeny; DNA barcode; hard clams; Meretrix lyrata; lipid classes; fatty acids; phospholipids; molecular species of phospholipid; high resolution mass spectrometry; impedimetric aptasensor; screen-printed interface; bifunctional polymer arms; PAT detection; apple juice; chiral; chiral stationary phases; enantiomers; food; review; Piper methysticum (kava); kavalactones; flavokavains; UHPLC-UV; mass spectra; isomerization; single-laboratory validation; quality control; Lactarius deliciosus; chemical composition; antioxidant; antihyperglycemic; δ¹³C-IRMS; fatty acids composition; ¹H-NMR; walnut varieties; poultry eggs; thiamphenicol; florfenicol; florfenicol amine; ASE; UPLC-FLD; Sojae semen praeparatum (SSP); fermentation; conversion; ultra-fast liquid chromatography (UFLC)–TripleTOF MS; principal component analysis (PCA); microalgae; Scenedesmus; supercritical fluid extraction; carotenoids; fat-soluble vitamins; antioxidants; fruit juice; blends; adulteration; ¹H NMR; PLS; chemometrics; natural mature honey; immature honey; chemometric analysis; multi-physicochemical parameters; food quality; IMS; food composition; food process control; food authentication; food adulteration; food safety; antibiotics; liquid chromatography mass spectrometry; milk; muscle; validation