Edited
By Leo M.L. Nollet, Javed Ahmad
December 02, 2022
Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function ...
Edited
By Devarajan Thangadurai, Saher Islam, Leo M.L. Nollet, Juliana Adetunji
May 05, 2022
Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness...
Edited
By Leo M.L. Nollet, Semih Ötleş
March 29, 2022
A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of ...
Edited
By Leo M.L. Nollet, Robert Winkler
March 22, 2022
The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw ...
Edited
By Javed Ahmad, Leo M.L. Nollet
October 18, 2021
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy...
Edited
By Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, Jeyabalan Sangeetha
April 15, 2021
Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing ...
Edited
By Edmond Sanganyado, Basil Munjanja, Leo M.L. Nollet
December 31, 2020
Chiral Organic Pollutants introduces readers to the growing challenges of chirality in synthetic chemicals. In this volume, contributors brilliantly summarize the characteristics of chiral pollutants to provide tools and techniques for effectively assessing their environmental and human health ...
Edited
By Leo M.L. Nollet, Khwaja Salahuddin Siddiqi
December 03, 2020
The world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics. Analysis of Nanoplastics ...
Edited
By Leo M.L. Nollet, Semih Otles
May 26, 2020
Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although ...
Edited
By Leo M.L. Nollet
May 20, 2020
Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is ...
Edited
By Matteo Bordiga, Leo M.L. Nollet
December 02, 2019
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the ...
Edited
By Claudia Ruiz-Capillas, Leo M.L. Nollet
October 07, 2019
Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting ...
