
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
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
- Edition: 1
- Published: November 1, 2024
- No. of pages (Paperback): 494
- Imprint: Elsevier
- Language: English
- Paperback ISBN: 9780443139598
- eBook ISBN: 9780443139604
BR
Bárbara Socas Rodríguez
AH
Antonio V. Herrera Herrar
AR
Alicia Gil Ramírez
MR