Sustainable Analytical Techniques in Food Science

Langue : Anglais

Auteurs : Rodríguez Bárbara Socas, Herrar Antonio V. Herrera, Ramírez Alicia Gil, Rostagno Mauricio A.

Couverture de l’ouvrage Sustainable Analytical Techniques in Food Science

Résumé
Sommaire
Biographie
Commentaire

Sustainable 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.

1. Introduction to food analysis
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

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.
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.
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 Fellow

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