Analytical Chemistry: Developments, Applications and Challenges in Food Analysis

$275.00

Christian Celia (Editor), Marcello Locatelli (Editor)

Series: Analytical Chemistry and Microchemistry, Food Science and Technology
BISAC: SCI013010

Analytical Chemistry: Developments, Applications and Challenges in Food Analysis represents a collection of book chapters showing the validation and instrumental set up of analytical methods that are used to analyze foods and their ingredients. The different chapters include several topics discussing the validation of analytical methods, extraction procedures, and other multidisciplinary approaches for the analysis of foods, particularly supplements originated from raw plant materials. In these book chapters, we would like to collect different methods and tools to provide a multidisciplinary approach for the analysis of foods, their ingredients, natural and synthetic supplements. The book includes preliminary approaches used to validate analytical methods and a detailed description of the various matrix effects that disturb the analysis by using the hyphenated techniques, sample preparations, and a complete overview of principal phenolic constituents, until the use of instrumental configurations able to characterize foods (NMR and its applications). The use of voltammetry and atomic absorption spectroscopy for toxic metals in seafood, food supplements, the application of thermal techniques and innovative approaches in the analysis of proteins in foods and food supplements are included.

Analytical chemists and researchers working in the field of validation methods, foods and food supplements, and those who use standard and innovative instruments to analyze products and/or innovative extraction procedures are potential audience members for this book. (Imprint: Nova)

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ISBN: N/A Categories: Analytical Chemistry, Analytical Chemistry and Microchemistry, Chemistry, Food Science and Technology, Food Science and Technology Tags: 9781536122671, 9781536122824, analytical chemistry, food science and technology

Table of Contents
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Table of Contents

Preface

Chapter 1. Method Validation and Hyphenated Techniques: Recent Trends and Future Perspectives
Marcello Locatelli, Roberta Cifelli, Sonia Vitalei, Pierluigi Santini, Elisa De Luca, Giuseppe Bellagamba, Christian Celia, Simone Carradori and Luisa Di Marzio and Adriano Mollica (University “G. d’Annunzio” of Chieti-Pescara, Department of Pharmacy, Chieti (CH), Italy, and others)

Chapter 2. Sample Preparation in Food Analysis: Practices, Problems and Future Outlook
Abuzar Kabir and Kenneth G. Furton (International Forensic Research Institute, Department of Chemistry and Biochemistry, Florida International University, Miami, USA)

Chapter 3. Applications of Magnetic Nanoparticles for the Selective Extraction of Trace Species from a Complex Matrix
Halil Ýbrahim Ulusoy (Cumhuriyet University, Faculty of Pharmacy, Department of Analytical Chemistry, Sivas, Turkey)

Chapter 4. A Review of Phenolic Compounds from Medicinal Plants and Nutraceuticals, and Their Characterization by Different Antioxidant Assays
Gokhan Zengin, Andrei Mocan, Sengul Uysal, Ramazan Ceylan, Gianina Crișan and Abdurrahman Aktumsek (Department of Biology, Faculty of Science, Selcuk University, Konya, Turkey, and others)

Chapter 5. NMR Methodologies in Food Analysis
Luisa Mannina, Anatoly Petrovich Sobolev, Violetta Aru, Alessia Bellomaria, Fabio Bertocchi, Bruno Botta, Laura Ruth Cagliani, Augusta Caligiani, Francesco Capozzi, Dorisa Çela, Flaminia Cesare Marincola, Alessandra Ciampa, Laura Del Coco, Roberto Consonni, Carmelo Corsaro, Maurizio Delfini, Valeria Di Tullio, Francesco Paolo Fanizzi, Vito Gallo, Francesca Ghirga, Raffaella Gianferri, Chiara Roberta Girelli, Cinzia Ingallina, Luca Laghi, Mario Latronico, Francesco Longobardi, Claudio Luchinat, Domenico Mallamace, Stefano Mammi, Walter Mandaliti, Federico Marini, Pietro Mastrorilli, Pierluigi Mazzei, Alfredo Miccheli, Alessandra Micozzi, Salvatore Milone, Adele Mucci, Ridvan Nepravishta, Maurizio Paci, Angelica Palisi, Alessandro Piccolo, Gianfranco Picone, Noemi Proietti, Antonio Randazzo, Valeria Righi, Archimede Rotondo, Andrea Salvo, Francesco Savorani, Paola Scano, , Elisabetta Schievano, Fabio Sciubba, Leonardo Tenori, Alessia Trimigno, Paola Turano, Sebastiano Vasi and Donatella Capitani (Department of Chemistry and Pharmaceutical Technology, Sapienza University of Rome, Rome, Italy, and others)

Chapter 6. NMR Applications in Food Analysis: Part A
Anatoly Petrovich Sobolev, Luisa Mannina, Violetta Aru, Alessia Bellomaria, Fabio Bertocchi, Bruno Botta, Laura Ruth Cagliani, Augusta Caligiani, Francesco Capozzi, Dorisa Çela, Flaminia Cesare Marincola, Alessandra Ciampa, Laura Del Coco, Roberto Consonni, Carmelo Corsaro, Maurizio Delfini, Valeria Di Tullio, Francesco Paolo Fanizzi, Vito Gallo, Francesca Ghirga, Raffaella Gianferri, Chiara Roberta Girelli, Cinzia Ingallina, Luca Laghi, Mario Latronico, Francesco Longobardi, Claudio Luchinat, Domenico Mallamace, Stefano Mammi, Walter Mandaliti, Federico Marini, Pietro Mastrorilli, Pierluigi Mazzei, Alfredo Miccheli, Alessandra Micozzi, Salvatore Milone, Adele Mucci, Ridvan Nepravishta, Maurizio Paci, Angelica Palisi, Alessandro Piccolo, Gianfranco Picone, Noemi Proietti, Antonio Randazzo, Valeria Righi, Archimede Rotondo, Andrea Salvo, Francesco Savorani, Paola Scano, , Elisabetta Schievano, Fabio Sciubba, Leonardo Tenori, Alessia Trimigno, Paola Turano, Sebastiano Vasi and Donatella Capitani (Magnetic Resonance Laboratory “Annalaura Segre”, Institute of Chemical Methodologies, CNR, Monterotondo (Rome), Italy, and others)

Chapter 7. NMR Applications in Food Analysis: Part B
Noemi Proietti, Donatella Capitani, Violetta Aru, Alessia Bellomaria, Fabio Bertocchi, Bruno Botta, Laura Ruth Cagliani, Augusta Caligiani, Francesco Capozzi, Dorisa Çela, Flaminia Cesare Marincola, Alessandra Ciampa, Laura Del Coco, Roberto Consonni, Carmelo Corsaro, Maurizio Delfini, Francesco Paolo Fanizzi, Vito Gallo, Francesca Ghirga, Raffaella Gianferri, Chiara Roberta Girelli, Cinzia Ingallina, Luca Laghi, Mario Latronico, Francesco Longobardi, Claudio Luchinat, Domenico Mallamace, Stefano Mammi, Walter Mandaliti, Luisa Mannina, Federico Marini, Pietro Mastrorilli, Pierluigi Mazzei, Alfredo Miccheli, Alessandra Micozzi, Salvatore Milone, Adele Mucci, Ridvan Nepravishta, Maurizio Paci, Angelica Palisi, Anatoly Petrovich Sobolev, Alessandro Piccolo, Gianfranco Picone, Antonio Randazzo, Valeria Righi, Archimede Rotondo, Andrea Salvo, Francesco Savorani, Paola Scano, , Elisabetta Schievano, Fabio Sciubba, Leonardo Tenori, Alessia Trimigno, Paola Turano, Sebastiano Vasi and Valeria Di Tullio (Magnetic Resonance Laboratory “Annalaura Segre”, Institute of Chemical Methodologies, CNR, Monterotondo (Rome), Italy, and others)

Chapter 8. Voltammetry and Atomic Absorption Spectroscopy: A Critical Comparison of Two Techniques for Toxic Metal Determination in Seafood and Food Supplements
Dora Melucci, Francesco de Laurentiis, Alessandro Zappi and Clinio Locatelli (Department of Chemistry, University of Bologna, Bologna, Italy, and others)

Chapter 9. Thermal Techniques and Their Applications: Taking Advantage of the “Heat of the Moment”
Alanna Silveira de Moraes, Leonardo de Almeida Furtado, Paulo Henrique Maciel Buzzetti, Rita de Cássia da Silva and Felipe Silva Semaan (Department of Chemical and Petroleum Engineering, Fluminense Federal University, Rio de Janeiro, Brasil, and others)

Chapter 10. Isolation, Purification and Characterization of Proteins
Maria P. Kissoudi and Victoria F. Samanidou (Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece)

Index

Reviews

“Analytical Chemistry: Developments, Applications and Challenges in Food Analysis represents a collection of book chapters showing the fundament of validation and instrumental set up of analytical methods that are used to analyze foods and their ingredients. The different chapters include several topics discussing the validation of analytical methods, extraction procedures, and other multidisciplinary approaches for the analysis of foods, particularly supplements originated from raw plant materials.” READ MORE… – Maria Carafa, Professor, Pharmacy and Medicine, “La Sapienza” University of Rome

Additional Information

Audience: Analytical chemists and researchers working in the field of validation methods, foods and food supplements, and using standard and innovative instruments to analyze products; and/or innovative extraction procedures, could be a potential audience of this book chapters.

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