Handbook of Food Analysis - Two Volume Set
Handbook of Food Analysis - Two Volume Set
Edited ByLeo M.L. Nollet, Fidel Toldra
Edition 3rd Edition
First Published 2015
eBook Published 10 June 2015
Pub. location Boca Raton
Imprint CRC Press
Pages 1568 pages
eBook ISBN 9781482297843
SubjectsFood Science & Technology, Physical Sciences
Get Citation
Get Citation
Nollet, L. (Ed.), Toldra, F. (Ed.). (2015). Handbook of Food Analysis - Two Volume Set. Boca Raton: CRC Press, https://doi.org/10.1201/b18668
ABOUT THIS BOOK
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
TABLE OF CONTENTS
ByLaurent Dufossé, Juana Fernández-López, Patrick Galaup, José Angel Pérez-Alvarez
ByBetina Piqueras-Fiszman, Gastón Ares, and Paula Varela Tomasco
ByAgustina Guiberteau Cabanillas, Carmen Guiberteau Cabanillas, Elena Bernalte Morgado, Teresa Galeano Diaz
ByMaroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
ByRomy Vasquez-Villanueva, Elena Dominguez-Vega, Cristina Montealegre, M. Concepción Garcia, and M. Luisa Marina
ByMilica Pojić, Snežana Kravić, Zorica Stojanović
ByCarmen Piñeiro, Mónica Carrera, Benito Cañas, Xabier Lekube, Iciar Martinez
ByR.B. Gómez-Coca, M.C. Pérez-Camino, and W. Moreda
ByJorge Ruiz, Trinidad Perez-Palacios, Antonio Silva, Nanna Viereck, and Teresa Antequera
ByAmanda Terol, Soledad Prats, Salvador Maestre, José Luis Todolí
ByMonica Scognamiglio, Brigida D’Abrosca, Severina Pacifico, Marina Isidori, and Antonio Fiorentino
ByIsabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso
ByMarco Bobba, Valentina Gianotti, Fabio Gosetti, Marcello Manfredi, Emilio Marengo, Eleonora Mazzucco, and Elisa Robotti
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
TABLE OF CONTENTS
ByLaurent Dufossé, Juana Fernández-López, Patrick Galaup, José Angel Pérez-Alvarez
ByBetina Piqueras-Fiszman, Gastón Ares, and Paula Varela Tomasco
ByAgustina Guiberteau Cabanillas, Carmen Guiberteau Cabanillas, Elena Bernalte Morgado, Teresa Galeano Diaz
ByMaroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
ByRomy Vasquez-Villanueva, Elena Dominguez-Vega, Cristina Montealegre, M. Concepción Garcia, and M. Luisa Marina
ByMilica Pojić, Snežana Kravić, Zorica Stojanović
ByCarmen Piñeiro, Mónica Carrera, Benito Cañas, Xabier Lekube, Iciar Martinez
ByR.B. Gómez-Coca, M.C. Pérez-Camino, and W. Moreda
ByJorge Ruiz, Trinidad Perez-Palacios, Antonio Silva, Nanna Viereck, and Teresa Antequera
ByAmanda Terol, Soledad Prats, Salvador Maestre, José Luis Todolí
ByMonica Scognamiglio, Brigida D’Abrosca, Severina Pacifico, Marina Isidori, and Antonio Fiorentino
ByIsabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso
ByMarco Bobba, Valentina Gianotti, Fabio Gosetti, Marcello Manfredi, Emilio Marengo, Eleonora Mazzucco, and Elisa Robotti
CONTENTS
ABOUT THIS BOOK
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
TABLE OF CONTENTS
ByLaurent Dufossé, Juana Fernández-López, Patrick Galaup, José Angel Pérez-Alvarez
ByBetina Piqueras-Fiszman, Gastón Ares, and Paula Varela Tomasco
ByAgustina Guiberteau Cabanillas, Carmen Guiberteau Cabanillas, Elena Bernalte Morgado, Teresa Galeano Diaz
ByMaroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
ByRomy Vasquez-Villanueva, Elena Dominguez-Vega, Cristina Montealegre, M. Concepción Garcia, and M. Luisa Marina
ByMilica Pojić, Snežana Kravić, Zorica Stojanović
ByCarmen Piñeiro, Mónica Carrera, Benito Cañas, Xabier Lekube, Iciar Martinez
ByR.B. Gómez-Coca, M.C. Pérez-Camino, and W. Moreda
ByJorge Ruiz, Trinidad Perez-Palacios, Antonio Silva, Nanna Viereck, and Teresa Antequera
ByAmanda Terol, Soledad Prats, Salvador Maestre, José Luis Todolí
ByMonica Scognamiglio, Brigida D’Abrosca, Severina Pacifico, Marina Isidori, and Antonio Fiorentino
ByIsabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso
ByMarco Bobba, Valentina Gianotti, Fabio Gosetti, Marcello Manfredi, Emilio Marengo, Eleonora Mazzucco, and Elisa Robotti
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
TABLE OF CONTENTS
ByLaurent Dufossé, Juana Fernández-López, Patrick Galaup, José Angel Pérez-Alvarez
ByBetina Piqueras-Fiszman, Gastón Ares, and Paula Varela Tomasco
ByAgustina Guiberteau Cabanillas, Carmen Guiberteau Cabanillas, Elena Bernalte Morgado, Teresa Galeano Diaz
ByMaroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
ByRomy Vasquez-Villanueva, Elena Dominguez-Vega, Cristina Montealegre, M. Concepción Garcia, and M. Luisa Marina
ByMilica Pojić, Snežana Kravić, Zorica Stojanović
ByCarmen Piñeiro, Mónica Carrera, Benito Cañas, Xabier Lekube, Iciar Martinez
ByR.B. Gómez-Coca, M.C. Pérez-Camino, and W. Moreda
ByJorge Ruiz, Trinidad Perez-Palacios, Antonio Silva, Nanna Viereck, and Teresa Antequera
ByAmanda Terol, Soledad Prats, Salvador Maestre, José Luis Todolí
ByMonica Scognamiglio, Brigida D’Abrosca, Severina Pacifico, Marina Isidori, and Antonio Fiorentino
ByIsabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso
ByMarco Bobba, Valentina Gianotti, Fabio Gosetti, Marcello Manfredi, Emilio Marengo, Eleonora Mazzucco, and Elisa Robotti
ABOUT THIS BOOK
ABOUT THIS BOOK
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
TABLE OF CONTENTS
ByLaurent Dufossé, Juana Fernández-López, Patrick Galaup, José Angel Pérez-Alvarez
ByBetina Piqueras-Fiszman, Gastón Ares, and Paula Varela Tomasco
ByAgustina Guiberteau Cabanillas, Carmen Guiberteau Cabanillas, Elena Bernalte Morgado, Teresa Galeano Diaz
ByMaroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
ByRomy Vasquez-Villanueva, Elena Dominguez-Vega, Cristina Montealegre, M. Concepción Garcia, and M. Luisa Marina
ByMilica Pojić, Snežana Kravić, Zorica Stojanović
ByCarmen Piñeiro, Mónica Carrera, Benito Cañas, Xabier Lekube, Iciar Martinez
ByR.B. Gómez-Coca, M.C. Pérez-Camino, and W. Moreda
ByJorge Ruiz, Trinidad Perez-Palacios, Antonio Silva, Nanna Viereck, and Teresa Antequera
ByAmanda Terol, Soledad Prats, Salvador Maestre, José Luis Todolí
ByMonica Scognamiglio, Brigida D’Abrosca, Severina Pacifico, Marina Isidori, and Antonio Fiorentino
ByIsabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso
ByMarco Bobba, Valentina Gianotti, Fabio Gosetti, Marcello Manfredi, Emilio Marengo, Eleonora Mazzucco, and Elisa Robotti
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
TABLE OF CONTENTS
ByLaurent Dufossé, Juana Fernández-López, Patrick Galaup, José Angel Pérez-Alvarez
ByBetina Piqueras-Fiszman, Gastón Ares, and Paula Varela Tomasco
ByAgustina Guiberteau Cabanillas, Carmen Guiberteau Cabanillas, Elena Bernalte Morgado, Teresa Galeano Diaz
ByMaroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
ByRomy Vasquez-Villanueva, Elena Dominguez-Vega, Cristina Montealegre, M. Concepción Garcia, and M. Luisa Marina
ByMilica Pojić, Snežana Kravić, Zorica Stojanović
ByCarmen Piñeiro, Mónica Carrera, Benito Cañas, Xabier Lekube, Iciar Martinez
ByR.B. Gómez-Coca, M.C. Pérez-Camino, and W. Moreda
ByJorge Ruiz, Trinidad Perez-Palacios, Antonio Silva, Nanna Viereck, and Teresa Antequera
ByAmanda Terol, Soledad Prats, Salvador Maestre, José Luis Todolí
ByMonica Scognamiglio, Brigida D’Abrosca, Severina Pacifico, Marina Isidori, and Antonio Fiorentino
ByIsabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso
ByMarco Bobba, Valentina Gianotti, Fabio Gosetti, Marcello Manfredi, Emilio Marengo, Eleonora Mazzucco, and Elisa Robotti
