Sustainable Analytical Techniques in Food Science
- 1st Edition - November 1, 2024
- Imprint: Elsevier
- Editors: Bárbara Socas Rodríguez, Antonio V. Herrera Herrar, Alicia Gil Ramírez, Mauricio A. Rostagno
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 9 5 9 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 9 6 0 - 4
Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contamina… Read more
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Request a sales quoteSustainable 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
A scientific audience including researchers and practitioners interested in and/or working in the area of green chemistry and food science. The first target will be PhD students and other researchers who are starting their scientific work in this field. graduated students at Msc level or other postgraduate studies.
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Chapter 1. Introduction to food analysis
- Abstract
- 1.1 What food analysis is used for?
- 1.2 Types of food analysis
- 1.3 Stages in food analysis. Selection of physicochemical analysis methods
- 1.4 Functional foods: bioactive compounds
- 1.5 Food analysis and safety
- References
- Chapter 2. Evolution of analytical strategies in food sciences
- Abstract
- 2.1 Green analytical chemistry to avoid science pollution
- 2.2 Green sample preparation techniques
- 2.3 Green separation techniques for—omics platforms
- 2.4 Green metrics for quantification of analytical methods
- 2.5 Novel and simple technologies in food analysis
- 2.6 Challenges in food analysis
- References
- Chapter 3. Analysis of food constituents: bioactive carbohydrates
- Abstract
- 3.1 Introduction
- 3.2 Bioactive carbohydrates from plant-based foods
- 3.3 Bioactive carbohydrates from seaweeds used as food
- 3.4 Bioactive carbohydrates from food mushrooms
- 3.5 Novel extraction methods
- 3.6 Size, molar mass, and conformational properties in solution
- 3.7 Conclusions and future perspectives
- References
- Chapter 4. Analysis of food constituents: bioactive lipids
- Abstract
- 4.1 Introduction
- 4.2 Lipid analysis: an overview
- 4.3 Extraction of lipids from foods: from conventional techniques to sustainable approaches
- 4.4 Separation of lipid classes or direct analysis
- 4.5 Analytical techniques for determining lipophilic bioactive compounds
- 4.6 Analysis of specific bioactive lipids
- References
- Chapter 5. Analysis of food constituents: bioactive proteins
- Abstract
- 5.1 Introduction
- 5.2 Bioactive peptides from food sources
- 5.3 Extraction and analysis of bioactive peptides
- 5.4 Downstream processing of bioactive proteins/peptides
- 5.5 In silico peptidomics and proteomics for analysis of bioactive proteins and peptides for therapeutic applications
- 5.6 Conclusion
- References
- Chapter 6. Analysis of food constituents: bioactive vitamins and minerals
- Abstract
- 6.1 Introduction
- 6.2 Advanced and green extraction methodologies to obtain vitamins- and minerals-enriched fractions
- 6.3 Analytical techniques
- 6.4 Conclusions, current limitations, and future perspectives
- References
- Chapter 7. Analysis of food constituents: other bioactive compounds
- Abstract
- 7.1 Introduction
- 7.2 Extraction techniques
- 7.3 Analysis of phenolic compounds in food
- 7.4 Integrated extraction and analysis methods
- References
- Chapter 8. Analysis of inorganic species in food
- Abstract
- 8.1 Introduction
- 8.2 Solid phase extraction studies of metals
- 8.3 Liquid phase extraction studies of metals
- 8.4 Conclusion
- References
- Chapter 9. Analysis of organic contaminants in processed foods: pesticides
- Abstract
- 9.1 Introduction
- 9.2 Quality control and food safety
- 9.3 Trends in chromatographic methods for determining pesticide residues in food matrices
- 9.4 Investigation of pesticide residues in food products
- 9.5 Conclusion
- Acknowledgments
- References
- Chapter 10. Analysis of organic contaminants in food: pharmaceuticals
- Abstract
- 10.1 Introduction
- 10.2 Green synthesis approaches for nanomaterials
- 10.3 Sensing applications of green nanomaterials towards antibiotics in food samples
- 10.4 Conclusions and future perspectives
- References
- Chapter 11. Analysis of organic contaminants in food: natural toxins
- Abstract
- 11.1 Introduction
- 11.2 Sample treatments
- 11.3 Solid-phase extraction
- 11.4 Separation and detection techniques
- 11.5 Greenness evaluation
- 11.6 Conclusions and future perspectives
- References
- Chapter 12. Analysis of organic contaminants in food: other organic compounds
- Abstract
- 12.1 Introduction
- 12.2 Veterinary drugs
- 12.3 Plastic migrants
- 12.4 Polycyclic aromatic hydrocarbons
- 12.5 Miscellaneous
- 12.6 Conclusions and future trends
- Acknowledgments
- Abbreviations
- References
- Chapter 13. Going green: bacteriological analysis in food from the perspective of sustainability
- Abstract
- 13.1 Critical discussion on the sustainability of microbiological food analysis
- 13.2 Main microbiological analysis techniques
- 13.3 Conclusions and future trends
- Acknowledgments
- References
- Index
- Edition: 1
- Published: November 1, 2024
- Imprint: Elsevier
- No. of pages: 494
- Language: English
- Paperback ISBN: 9780443139598
- eBook ISBN: 9780443139604
BR
Bárbara Socas Rodríguez
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.
Affiliations and expertise
Departamento de Química, Unidad Departamental de Química Analítica, Facultad de Ciencias, Universidad de La Laguna (ULL), Avda. Astrofísico Fco. Sánchez, s/n°, 38206 San Cristóbal de La Laguna, SpainAH
Antonio V. Herrera Herrar
Dr. Herrera-Herrera, works as lab manager at the Archaeological Micromorphology and Biomarker Research Lab and collaborates with the Department of Chemistry at the University of La Laguna (ULL) developing teaching tasks. He has published more than 50 articles and 11 book chapters, and he has presented more than 90 communications in national and international conferences. Dr. Herrera-Herrera carried out his PhD at the research group “AQAIMPA” focused on the development of sustainable analytical procedures. Currently, he continues working in the searching of novel miniaturised and green analytical methodologies for the analysis of organic contaminants, biomarkers, and bioactive compounds, among others.
Affiliations and expertise
Instituto Universitario de Bio-Orgánica Antonio González, Universidad de La Laguna (ULL), San Cristóbal de La Laguna, SpainAR
Alicia Gil Ramírez
Alicia Gil-Ramírez got her Ph.D. in Biology and Food Science at Autonomous University of Madrid (UAM) in 2015. From 2016 to 2019, she developed her post-doctoral research at Lund University (ULUND, Sweden) supported by a Marie Sklodowska-Curie Individual Fellowship (MSCA-IF-2016). Her outstanding trajectory allowed her to gain a Juan de la Cierva-Incorporación fellowship in January 2019, getting an Assistant professor position (Profesor Ayudante Doctor) at the Department of Agricultural Chemistry and Food Science (UAM) in November 2019. Dr. Gil-Ramírez has a strong background in the use of environmentally friendly extraction technologies to explore the bioactive potential of diverse food matrices for human health through an eco-sustainable perspective. Her research has been mostly focused on agricultural by-products i.e., mushrooms, quinoa, coffee, and cocoa residues. She also gained experience by exploring extracellular matrices from animal tissues at LUND. Moreover, she has notable expertise on in vitro digestion models and cell culture assays.
Affiliations and expertise
Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, Madrid, SpainMR
Mauricio A. Rostagno
Mauricio A. Rostagno is an associate professor at the University of Campinas (UNICAMP). His research interests are related to developing advanced systems for the extraction, purification, and analysis of phenolic compounds in natural products. He specialises in extraction using pressurised liquids, supercritical fluids, and the combination with other techniques, including ultrasound and adsorbents. The development of complex methods by integrating sample preparation and analysis techniques, such as liquid chromatography, is of particular interest. He has published approximately 90 articles in top-ranking journals in the food chemistry and analytical chemistry areas, reaching more than 6000 citations with an h index of 39; He also published two books dealing with the extraction of natural products.
Affiliations and expertise
Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), SP, Limeira, BrazilRead Sustainable Analytical Techniques in Food Science on ScienceDirect