Front Cover -- Chemical Analysis of Food: Techniques and Applications -- Copyright -- Contents -- Contributors -- Foreword -- Preface -- Part I - ANALYTICAL TECHNIQUES -- Chapter 1 - Basics and Advances in Sampling and Sample Preparation -- 1.1. INTRODUCTION -- 1.2. TYPES OF SAMPLES AND THE ANALYTICAL PROCEDURE -- 1.3. TRENDS IN SAMPLE PREPARATION FOR FOOD ANALYSIS -- 1.4. CONCLUSIONS -- References -- Chapter 2 - Data Analysis and Chemometrics -- 2.1. INTRODUCTION -- 2.2. FROM UNIVARIATE TO MULTIVARIATE -- 2.3. MULTIVARIATE DATA ANALYSIS -- References -- Chapter 3 - Near-Infrared, Mid-Infrared, and Raman Spectroscopy -- 3.1. INTRODUCTION -- 3.2. THEORY -- 3.3. INSTRUMENTATION -- 3.4. SAMPLE PRESENTATION -- 3.5. NEW GENERATION OF SPECTROMETERS -- 3.6. ADVANTAGES AND LIMITATIONS OF SPECTROSCOPIC TECHNIQUES -- 3.7. CHEMOMETRIC APPROACH -- 3.8. APPLICATIONS IN FOOD ANALYSIS -- 3.9. CONCLUSION -- References -- Chapter 4 - Nuclear Magnetic Resonance -- 4.1. INTRODUCTION -- 4.2. SPECIALTIES OF NMR SPECTROSCOPY -- 4.3. RECENT ADVANCES IN NMR SPECTROSCOPY -- 4.4. SELECTED APPLICATIONS -- 4.5. CONCLUDING REMARKS -- References -- Chapter 5 - Low-Intensity Ultrasounds -- 5.1. INTRODUCTION -- 5.2. BASIC CONCEPTS OF ULTRASOUNDS -- 5.3. LOW-INTENSITY ULTRASOUND -- 5.4. SELECTED APPLICATIONS IN FOOD ANALYSIS -- 5.5. CONCLUSIONS AND FUTURE TRENDS -- References -- Chapter 6 - The Applications of Nanotechnology -- 6.1. INTRODUCTION -- 6.2. THE ROLE OF NANOMATERIALS AND NANOSTRUCTURES AS DELIVERY SYSTEMS FOR THE FOOD INDUSTRY -- 6.3. APPLICATIONS AND USE OF NANOMATERIALS -- 6.4. CONCLUSIONS -- References -- Chapter 7 - Microfluidic Devices: Biosensors -- 7.1. INTRODUCTION -- 7.2. BIOSENSORS: CLASSES AND FUNDAMENTALS -- 7.3. NANOBIOSENSORS, MICROFLUIDICS, AND LAB-ON-A-CHIP -- 7.4. APPLICATION OF NEW BIOSENSING TECHNOLOGIES FOR FOOD SAFETY AND CONTROL.

7.5. COMMERCIAL INSTRUMENTATION AND FUTURE PERSPECTIVES -- References -- Chapter 8 - Electronic Noses and Tongues -- 8.1. INTRODUCTION -- 8.2. ELECTRONIC NOSES -- 8.3. ELECTRONIC TONGUES -- 8.4. VALIDATION OF ELECTRONIC NOSES AND TONGUES -- 8.5. PATTERN-RECOGNITION MODELS -- 8.6. CONCLUSIONS -- References -- Chapter 9 - Mass Spectrometry -- 9.1. INTRODUCTION TO MASS SPECTROMETRY -- 9.2. DIRECT INJECTION MASS SPECTROMETRY -- 9.3. HYPHENATED TECHNOLOGIES -- 9.4. NONTARGETED ANALYSIS -- 9.5. CONCLUSIONS AND PERSPECTIVES -- References -- Chapter 10 - Liquid Chromatography -- 10.1. INTRODUCTION -- 10.2. THE MAIN ANALYTICAL METHODS OF LC -- 10.3. MAIN TERMS AND EQUATIONS IN LC -- 10.4. QUESTIONS OF THE THEORY OF AN HPLC -- 10.5. THE MOBILE PHASE (ELUENT) -- 10.6. THE STATIONARY PHASE (SORBENTS) -- 10.7. CHROMATOGRAPHIC COLUMN -- 10.8. EXTRACTION METHODS IN THE CHROMATOGRAPHY -- 10.9. INSTRUMENTATION FOR LC -- 10.10. ANALYSIS OF FOOD BY LC -- 10.11. CONCLUSIONS AND FUTURE TRENDS -- References -- Chapter 11 - Gas Chromatography -- 11.1. INTRODUCTION -- 11.2. FUNDAMENTAL ASPECTS OF CAPILLARY GAS CHROMATOGRAPHY -- 11.3. GAS CHROMATOGRAPHY AND HYPHENATED TECHNIQUES IN FOOD ANALYSIS -- 11.4. MULTIDIMENSIONAL GAS CHROMATOGRAPHY -- LIST OF ABBREVIATIONS -- References -- Chapter 12 - Electrophoresis -- 12.1. INTRODUCTION -- 12.2. CE METHODS -- 12.3. DETECTION METHODS FOR CE -- 12.4. APPLICATIONS OF CE FOR FOOD ANALYSIS -- 12.5. CONCLUSIONS -- References -- Chapter 13 - Molecular Techniques -- 13.1. INTRODUCTION -- 13.2. NUCLEIC ACIDS: THE BACKBONE OF ALL MOLECULAR TECHNIQUES -- 13.3. MOLECULAR TECHNIQUES FOR DETECTION OF FOOD-BORNE PATHOGENS -- 13.4. ADVANCED MOLECULAR TECHNIQUES FOR DETECTION OF FOOD-BORNE PATHOGENS -- 13.5. GENOTYPING METHODS FOR DETECTION OF FOOD-BORNE PATHOGENS -- 13.6. MOLECULAR TECHNIQUES FOR GMOS AND TRANSGENIC FOOD.

13.7. FUTURE PROSPECTS OF MOLECULAR TECHNIQUES -- References -- Part II - APPLICATIONS -- Chapter 14 - Traceability -- 14.1. TRACEABILITY IN THE FOOD SUPPLY CHAIN: GENERAL -- 14.2. TRACEABILITY IN THE FOOD SUPPLY CHAIN: ANALYTICAL APPROACHES -- 14.3. SENSORY ANALYSIS -- 14.4. CONCLUSIONS -- References -- Chapter 15 - Food Authenticity and Fraud -- 15.1. INTRODUCTION -- 15.2. METHODS FOR FOOD AUTHENTICATION AND ADULTERATION -- 15.3. CONCLUSIONS -- References -- Chapter 16 - Food Proteomics -- 16.1. OVERVIEW -- 16.2. ANALYTICAL TECHNIQUES -- 16.3. APPLICATIONS -- 16.4. CONCLUSIONS -- References -- Chapter 17 - Nutritional Supplements -- 17.1. INTRODUCTION -- 17.2. SOME REGULATORY POINTS ON NUTRITIONAL SUPPLEMENTS -- 17.3. ANALYTICAL TECHNIQUES FOR QUALITY CONTROL OF NUTRITIONAL SUPPLEMENTS -- 17.4. ADULTERATION OF NUTRITIONAL SUPPLEMENTS -- 17.5. CONCLUSION -- References -- Chapter 18 - A Particular Case of Novel Food: Genetically Modified Organisms -- 18.1. INTRODUCTION -- 18.2. CONTROVERSIAL SAFETY ISSUES AND LEGISLATION ON GMOS -- 18.3. STRATEGIES USED FOR THE ANALYSIS OF GMOS -- 18.4. CONCLUSIONS AND FUTURE OUTLOOKS -- References -- Chapter 19 - Flavors and Odors -- 19.1. INTRODUCTION -- 19.2. SAMPLE PREPARATION FOR FOOD FLAVOR EVALUATION -- 19.3. ADVANCED ANALYTICAL METHODOLOGIES FOR FOOD FLAVOR AND ODOR INVESTIGATION -- 19.4. GENERAL CONSIDERATIONS ON FOOD FLAVOR RESEARCH -- References -- Chapter 20 - Emerging Contaminants -- 20.1. INTRODUCTION -- 20.2. ANALYTICAL TECHNIQUES TO DETERMINE EMERGING CONTAMINANTS -- 20.3. BIOTOXINS -- 20.4. RESIDUES -- 20.5. COMPOUNDS OF INDUSTRIAL ORIGIN -- 20.6. COMPOUNDS FORMED DURING THE PROCESSING OF FOOD -- 20.7. CONCLUSIONS AND FUTURE PERSPECTIVES -- References -- Chapter 21 - Allergens -- 21.1. INTRODUCTION -- 21.2. HIDDEN ALLERGENS IN PROCESSED FOOD PRODUCTS.

21.3. ANALYTICAL TOOLS FOR MONITORING FOOD ALLERGEN CONTAMINATION: CURRENT METHODS -- 21.4. QUALITY ASSURANCE IN FOOD ALLERGEN ANALYSIS -- 21.5. CONCLUSIONS -- References -- Chapter 22 - Metal Speciation -- 22.1. INTRODUCTION -- 22.2. SURVEY OF ANALYTICAL METHODS FOR SPECIATION -- 22.3. FUTURE TRENDS AND RECOMMENDATIONS -- LIST OF ABBREVIATIONS -- References -- Chapter 23 - Radionuclides -- 23.1. PAST AND HYPOTHETICAL FUTURE SCENARIOS THAT MAY LEAD TO THE CONTAMINATION OF FOOD WITH RADIONUCLIDES -- 23.2. RADIONUCLIDES AND RADIOACTIVITY -- 23.3. PATHWAYS BY WHICH RADIONUCLIDES ENTER FOOD -- 23.4. THE IMPORTANCE OF CERTAIN FOODS -- 23.5. SAMPLING -- 23.6. SAMPLE PREPARATION -- 23.7. MEASUREMENT OF RADIOACTIVITY IN FOOD -- 23.8. MEASUREMENT UNCERTAINTY -- 23.9. REFERENCE MATERIALS AND INTERLABORATORY COMPARISON EXERCISES -- 23.10. CONCLUSIONS AND PRIORITIES FOR THE FUTURE -- References -- Index.