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This book provides in-depth information and comprehensive discussion over different analytical techniques utilized for qualitative and quantitative application purposes of natural toxins of plant origin in food.
This book provides in-depth information and comprehensive discussion over different analytical techniques utilized for qualitative and quantitative application purposes of natural toxins of plant origin in food.
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Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York¿now CRC Press of Taylor & Francis Publishing Group¿the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing¿now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing¿now Wiley¿2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing¿now Wiley¿2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet¿s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötle¿, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021), Mass Spectrometry in Food Analysis (with Robert Winkler, 2022), Bioactive Peptides from Food: Sources, Analysis, and Functions (with Semih Ötles, 2022), and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). >100 high-quality research and review articles in peer-reviewed journals of international repute. He has also published various book chapters (>35) for edited books and book series. He has been the editor/coeditor of different books including recently published books such as Bioactive Phytochemicals: Drug Discovery to Product Development (Bentham Science Publishers, 2020) and Nanoemulsions in Food Technology: Development, Characterization, and Applications (CRC Press, 2021). His current h-index is 28 with 2000 citations of his publications. He has been a reviewer of many peer-reviewed journals of international repute. He has received many awards for his scientific findings and reviewing tasks. Recently, he has been listed among the World¿s Top 2% Scientists for the year 2021 in the field of pharmacology and pharmacy, a list created by Stanford University. His current research interest lies in formulation design and characterization of pharmaceuticals/nutraceuticals/cosmeceuticals to improve efficacy and performance.
Inhaltsangabe
Section I: An Introduction to Naturally Occurring Food Toxins
1. Naturally Occurring Food Toxins - An Overview
2. Cyanogenic Glycosides as Food Toxins
3. Pyrrolizidine Alkaloids as Food Toxins
4. Furocoumarins and Lectins as Food Toxins
5. Glycoalkaloids as Food Toxins
Section II: Analytical Techniques Exploited in Structural Characterization and Identification: Qualitative Application
6.Infrared Spectroscopy
7. Mass Spectrometry in Analysis of Food Toxins
8. NMR in Analysis of Food Toxins
Section III: Analytical Techniques Exploited in Detection and Quantification: Quantitative Application
9. HPLC for Detection and Quantification of Food Toxins of Plant Origin
10. Analytical Determination of Food Toxins of Plant Origin using LC-MS
11.Quantitative Determination of Food Toxins of Plant Origin by GC-MS
12. High Performance Thin Layer Chromatography
13. CapillaryElectrophoresis
14.Enzyme-Linked Immunosorbent Assay
15.Detection and Quantification of Food Toxins of Plant Origin Using Biosensors
