Sustainable Analytical Techniques in Food Science (eBook, ePUB)

Redaktion: Rodríguez, Bárbara Socas; Rostagno, Mauricio A.; Ramírez, Alicia Gil; Herrar, Antonio V. Herrera

• Format: ePub

Produktbeschreibung

Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization. With a focus on sustainability, this book provides a practical guide for researchers to adopt greener approaches for the study of food matrices including toxicity, safety and quality evaluations. It is an excellent guide for researchers working in the area of food sciences that want to assure the sustainability of the methodologies they are currently developing or applying in their laboratories. - Offers sustainable food analysis techniques for researchers to apply in their laboratories - Adopts an analytical approach to address the essential developments in food science and processing - Addresses future perspective in sustainable food analysis techniques

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 450
• Erscheinungstermin: 7. November 2024
• Englisch
• ISBN-13: 9780443139604
• Artikelnr.: 72242613

Autorenporträt

Bárbara Socas-Rodríguez has participated in several international and national research projects related to the application of sustainable procedures for the analysis of organic compounds. She carried out her PhD at the University of La Laguna focused on the development of new methodologies for the evaluation of estrogenic compounds in food and environmental samples. After that, she worked as a postdoctoral researcher at the Green Technology Group (GTG) at the University of Lund where she carried out the development of new methodologies for the determination of vitamin D and its metabolites in biological samples using supercritical fluids and mass spectrometry. Then she joined the Laboratory of Foodomics (CIAL, CSIC) working in the safety evaluation of valorised food by-products. Currently she is working as Assistant Professor at the ULL and participates in different projects carrying out the evaluation of pesticides and plastic migrants in food and environmental matrices using green analytical techniques.

Inhaltsangabe

1. Introduction to food analysis
2. Evolution of Analytical strategies in food sciences
3. Analysis of food constituents: bioactive carbohydrates
4. Analysis of food constituents: bioactive lipids
5. Analysis of food constituents: bioactive proteins
6. Analysis of food constituents: bioactive vitamins
7. Analysis of food constituents: other bioactive compounds
8. Analysis of inorganic species in food
9. Analysis of organic contaminants in food: pesticides
10. Analysis of organic contaminants in food: pharmaceuticals
11. Analysis of organic contaminants in food: mycotoxins
12. Analysis of organic contaminants in food: other organic compounds
13. Microbiological analysis in food
14. Characterization, traceability, and authentication in food