{"title":"Food Analysis And Properties","description":"\u003cp\u003eDelve into the science of sustenance with our curated collection on food analysis and properties. Explore the chemical composition, physical attributes, and nutritional value of the foods we eat.\u003c\/p\u003e","products":[{"product_id":"nutriomics-book-devarajan-thangadurai-9780367695415","title":"Nutriomics","description":"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 of nutrition guidelines to promote well-being. It provides deep understanding towards nutrients and genotype effects on disease and health status. It also unveils the nutrient–health relation at the population and individual scale. This book helps to design the precise nutritional recommendations for prevention or treatment of nutrition-related syndromes.  Nutriomics: Well-being through Nutrition focuses on:         The impact of molecular approaches to revolutionize nutrition research for human well-being       Various biomarkers for bioactive ingredient analysis in nutritional intervention research      Potential of transcriptomic, genomic, proteomic, metabolomic, and epigenomic tools for nutrition care practices      Recent updates on applications of omics technologies towards personalized nutrition  Providing comprehensive reviews about omics technologies in nutritional science, Nutriomics: Well-being through Nutrition serves as an advanced source of reference for food developers, nutritionists, and dietary researchers to investigate and evaluate nutriomics tools for development of customized nutrition and food safety. It is also a useful source for clinicians and food industry officials who require intense knowledge about emerging dietary-related tools to revolutionize the nutrition industry.  This is a volume in the Food Analysis and Properties series, a series designed to provide state-of-art coverage on topics to the understanding of physical, chemical, and functional properties of foods.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":50698155688209,"sku":"NGR9780367695415","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51210619552017,"sku":"NIN9780367695415","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52350383882513,"sku":"NLS9780367695415","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367695413.jpg?v=1750739678"},{"product_id":"flavoromics-book-leo-nollet-9781032210629","title":"Flavoromics","description":"This book explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50698775691537,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":50698779001105,"sku":"NGR9781032210629","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52589407568145,"sku":"NLS9781032210629","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53009322279185,"sku":"NIN9781032210629","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032210621.jpg?v=1751142898"},{"product_id":"mass-spectrometry-in-food-analysis-book-leo-nollet-9780367548797","title":"Mass Spectrometry in Food Analysis","description":"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 materials and intermediate and finished products.  Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality, which include nutritional value, profile of macronutrients (proteins, lipids, and carbohydrates), micronutrients (vitamins), and nutraceutical active compounds. Additionally, sensory quality, flavor, food pigments, safety, and detection of pesticides, contact materials, veterinary drugs and pharmaceuticals, organic pollutants, and pathogens are covered.  Key Features:         Contains the basics of mass spectrometry and experimental strategies      Explores determination of macro- and micronutrients      Analyzes sensory and nutraceutical food quality      Discusses detection of contaminants and proof of authenticity      Presents emerging methods for food analysis  This book contains an introductory section that explains the basics of MS and the difference between targeted and untargeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern, and presents innovative techniques (e.g., ambient ionization MS and data mining).  Also available in the Food Analysis \u0026amp; Properties Series:  Nanoemulsions in Food Technology: Development, Characterization, and Applications, edited by Javed Ahmad and Leo M.L. Nollet (ISBN: 978-0-367-61492-8)  Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangadurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 978-0-367-35118-2)  Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 978-0-367-42923-2)  For a complete list of books in this series, please visit our website at:  www.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51001576358161,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51001579634961,"sku":"NIN9780367548797","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52144867016977,"sku":"NLS9780367548797","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367548798.jpg?v=1750781586"},{"product_id":"hyperspectral-imaging-analysis-and-applications-for-food-quality-book-nc-basantia-9781138630796","title":"Hyperspectral Imaging Analysis and Applications for Food Quality","description":"In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food Quality explores the theoretical and practical issues associated with the development, analysis, and application of essential image processing algorithms in order to exploit hyperspectral imaging for food quality evaluations. It outlines strategies and essential image processing routines that are necessary for making the appropriate decision during detection, classification, identification, quantification, and\/or prediction processes.  Features          Covers practical issues associated with the development, analysis, and application of essential image processing for food quality applications         Surveys the breadth of different image processing approaches adopted over the years in attempting to implement hyperspectral imaging for food quality monitoring              Explains the working principles of hyperspectral systems as well as the basic concept and structure of hyperspectral data              Describes the different approaches used during image acquisition, data collection, and visualization       The book is divided into three sections. Section I discusses the fundamentals of Imaging Systems: How can hyperspectral image cube acquisition be optimized? Also, two chapters deal with image segmentation, data extraction, and treatment. Seven chapters comprise Section II, which deals with Chemometrics. One explains the fundamentals of multivariate analysis and techniques while in six other chapters the reader will find information on and applications of a number of chemometric techniques: principal component analysis, partial least squares analysis, linear discriminant model, support vector machines, decision trees, and artificial neural networks. In the last section, Applications, numerous examples are given of applications of hyperspectral imaging systems in fish, meat, fruits, vegetables, medicinal herbs, dairy products, beverages, and food additives.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51020378243345,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51020380668177,"sku":"NIN9781138630796","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52403734446353,"sku":"NLS9781138630796","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1138630799.jpg?v=1751238421"},{"product_id":"analysis-of-nanoplastics-and-microplastics-in-food-book-leo-ml-nollet-9781138600188","title":"Analysis of Nanoplastics and Microplastics in Food","description":"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 and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because microplastics are mostly present in the stomach and intestines, they are usually removed and consumers are not exposed. But in crustaceans and bivalve molluscs like oysters and mussels, the digestive tract is consumed, so there is some exposure. Microplastics have also been reported in honey, beer, and table salt.  Key Features:         Discusses sampling and analysis of nano- and microplastics      Details the impacts of plastic residues in diverse compartments of the environment      Includes a discussion of microplastics in freshwater      Discusses interactions of microplastics and POPs  This book brings to light the reality—and dangers—of microplastics in food. Pollutants like polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) can accumulate in microplastics. Some studies suggest that, after consuming microplastics in food, these substances may transfer into tissues. So, it is important to estimate the average intake. Since engineered nanoparticles (from different types of nanomaterials) can enter human cells, this reality can pose consequences for human health.  Also available in the Food Analysis and Properties Series:  Mass Spectrometry Imaging in Food Analysis, edited by Leo M. L. Nollet (ISBN: 978-1-138-37069-2)  Proteomics for Food Authentication, edited by Leo M. L. Nollet and Semih Ӧtleş (ISBN: 978-0-367-20505-8)  Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by  Matteo Bordiga and Leo M. L. Nollet (ISBN: 978-1-138-33824-1)  For a complete list of books in this series, please visit our website at:  www.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51020447645969,"sku":"NIN9781138600188","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52127943983377,"sku":"NLS9781138600188","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1138600180.jpg?v=1751081166"},{"product_id":"bioactive-compounds-of-edible-oils-and-fats-book-leo-ml-nollet-9781032576992","title":"Bioactive Compounds of Edible Oils and Fats","description":"Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils \u0026amp; Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats.  Key Features:    Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods. Describes their health benefits, risks, and the use of different analytical techniques in quality control. Describes the applicability of sophisticated analytical techniques such as GC-FID, GC-MS, and HPLC for quality control of edible oils and fats. Emphasizes the use of recent techniques such as LC-MS and FTIR-chemometrics in the analysis and quality control of edible oils and fats.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51151770157329,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51151773892881,"sku":"NIN9781032576992","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52586167533841,"sku":"NLS9781032576992","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032576995.jpg?v=1750919063"},{"product_id":"proteomics-for-food-authentication-book-leo-ml-nollet-9780367205058","title":"Proteomics for Food Authentication","description":"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 traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products.   During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication.  Features:         Provides a comprehensive and critical overview of the application of proteomics in food         Helps food scientists determine the authenticity of several food products         Provides applied techniques for both laboratory and industrial environments         Describes workflows, technologies, and tools that are being assessed in proteomics-related studies  Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality.  The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries.  Also available in the Food Analysis and Properties Series:   Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by  Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)  Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)  Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)   For a complete list of books in this series, please visit our website at:  www.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51169948107025,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51169948893457,"sku":"NIN9780367205058","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52520717222161,"sku":"NLS9780367205058","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/036720505X.jpg?v=1751134566"},{"product_id":"mass-spectrometry-imaging-in-food-analysis-book-leo-ml-nollet-9781138370692","title":"Mass Spectrometry Imaging in Food Analysis","description":"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 difficult.   Mass spectrometry imaging (MSI) is a mass spectrometry technique to visualize the spatial distribution of molecules, as biomarkers, metabolites, peptides or proteins by their molecular masses. Despite the fact that MSI has been generally considered a qualitative method, the signal generated by this technique is proportional to the relative abundance of the analyte and so quantification is possible.   Mass Spectrometry Imaging in Food Analysis, a volume in the Food Analysis and Properties Series, explains how the novel use of matrix-assisted laser desorption\/ionization mass spectrometry imaging (MALDI-MSI) will be an ideal complementary approach. MALDI-MSI is a two-dimensional MALDI-MS technology that can detect compounds in a tissue section without extraction, purification, separation, or labeling. It can be used to visualize the spatial distribution of biomolecules in foods.  Features:         Explains the novel use of matrix-assisted laser desorption\/ionization mass spectrometry imaging in food analysis      Describes how MALDI-MSI will be a useful technique for optical quality assurance.      Shows how MALDI-MSI detects food contaminants and residues      Covers the historical development of the technology   While there are a multitude of books on mass spectrometry, none focus on food applications and thus this book is ideally suited to food scientists, food industry personnel engaged in product development, research institutions, and universities active in food analysis or chemical analysis.  Also available in the Food Analysis and Properties Series:   Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by  Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)  Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)  Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)   For a complete list of books in this series, please visit our website at:  www.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51170208383249,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51170210808081,"sku":"NIN9781138370692","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52402710642961,"sku":"NLS9781138370692","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/113837069X.jpg?v=1751205980"},{"product_id":"nutriomics-book-devarajan-thangadurai-9780367694814","title":"Nutriomics","description":"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 of nutrition guidelines to promote well-being. It provides deep understanding towards nutrients and genotype effects on disease and health status. It also unveils the nutrient–health relation at the population and individual scale. This book helps to design the precise nutritional recommendations for prevention or treatment of nutrition-related syndromes.  Nutriomics: Well-being through Nutrition focuses on:         The impact of molecular approaches to revolutionize nutrition research for human well-being       Various biomarkers for bioactive ingredient analysis in nutritional intervention research      Potential of transcriptomic, genomic, proteomic, metabolomic, and epigenomic tools for nutrition care practices      Recent updates on applications of omics technologies towards personalized nutrition  Providing comprehensive reviews about omics technologies in nutritional science, Nutriomics: Well-being through Nutrition serves as an advanced source of reference for food developers, nutritionists, and dietary researchers to investigate and evaluate nutriomics tools for development of customized nutrition and food safety. It is also a useful source for clinicians and food industry officials who require intense knowledge about emerging dietary-related tools to revolutionize the nutrition industry.  This is a volume in the Food Analysis and Properties series, a series designed to provide state-of-art coverage on topics to the understanding of physical, chemical, and functional properties of foods.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51210614735121,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51210617356561,"sku":"NIN9780367694814","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52352990839057,"sku":"NLS9780367694814","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367694816.jpg?v=1750878244"},{"product_id":"analysis-of-nanoplastics-and-microplastics-in-food-book-leo-ml-nollet-9780367522025","title":"Analysis of Nanoplastics and Microplastics in Food","description":"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 and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because microplastics are mostly present in the stomach and intestines, they are usually removed and consumers are not exposed. But in crustaceans and bivalve molluscs like oysters and mussels, the digestive tract is consumed, so there is some exposure. Microplastics have also been reported in honey, beer, and table salt.  Key Features:         Discusses sampling and analysis of nano- and microplastics      Details the impacts of plastic residues in diverse compartments of the environment      Includes a discussion of microplastics in freshwater      Discusses interactions of microplastics and POPs  This book brings to light the reality—and dangers—of microplastics in food. Pollutants like polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) can accumulate in microplastics. Some studies suggest that, after consuming microplastics in food, these substances may transfer into tissues. So, it is important to estimate the average intake. Since engineered nanoparticles (from different types of nanomaterials) can enter human cells, this reality can pose consequences for human health.  Also available in the Food Analysis and Properties Series:  Mass Spectrometry Imaging in Food Analysis, edited by Leo M. L. Nollet (ISBN: 978-1-138-37069-2)  Proteomics for Food Authentication, edited by Leo M. L. Nollet and Semih Ӧtleş (ISBN: 978-0-367-20505-8)  Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by  Matteo Bordiga and Leo M. L. Nollet (ISBN: 978-1-138-33824-1)  For a complete list of books in this series, please visit our website at:  www.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284803682577,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284807352593,"sku":"NIN9780367522025","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52521302622481,"sku":"NLS9780367522025","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367522020.jpg?v=1751039288"},{"product_id":"mass-spectrometry-in-food-analysis-book-leo-nollet-9780367549367","title":"Mass Spectrometry in Food Analysis","description":"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 materials and intermediate and finished products.  Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality, which include nutritional value, profile of macronutrients (proteins, lipids, and carbohydrates), micronutrients (vitamins), and nutraceutical active compounds. Additionally, sensory quality, flavor, food pigments, safety, and detection of pesticides, contact materials, veterinary drugs and pharmaceuticals, organic pollutants, and pathogens are covered.  Key Features:         Contains the basics of mass spectrometry and experimental strategies      Explores determination of macro- and micronutrients      Analyzes sensory and nutraceutical food quality      Discusses detection of contaminants and proof of authenticity      Presents emerging methods for food analysis  This book contains an introductory section that explains the basics of MS and the difference between targeted and untargeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern, and presents innovative techniques (e.g., ambient ionization MS and data mining).  Also available in the Food Analysis \u0026amp; Properties Series:  Nanoemulsions in Food Technology: Development, Characterization, and Applications, edited by Javed Ahmad and Leo M.L. Nollet (ISBN: 978-0-367-61492-8)  Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangadurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 978-0-367-35118-2)  Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 978-0-367-42923-2)  For a complete list of books in this series, please visit our website at:  www.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51284814659857,"sku":"NIN9780367549367","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52521316090129,"sku":"NLS9780367549367","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367549360.jpg?v=1750974390"},{"product_id":"bioactive-peptides-from-food-book-leo-ml-nollet-9780367617783","title":"Bioactive Peptides from Food","description":"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 premature deaths annually. Bioactive peptides can be defined as isolated small fragments of proteins which provide some physiological health benefits. They act as potential modifiers reducing the risk of many chronic diseases.   Bioactive Peptides from Food: Sources, Analysis, and Functions considers fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bioactive peptides. Methods of isolation of these peptides from different protein sources with their in vitro and vivo physiological effects are addressed. Divided into seven sections, this book delves into how these peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat.   Key Features:         Includes a detailed study of the different sources of bioactive peptides      Discusses the health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties of peptides      Explorates the state of the art analysis methods of peptides      Discovers the bioinformatics of possible bioactive peptides   Written by experts in their field from around the world, Bioactive Peptides from Food reveals the world of databases of peptides. It is a great resource for food scientists, technologists, chemists, nutrition researchers, producers, and processors working in the whole food science and technology field as well as those who are interested in the development of innovative functional products.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284816658705,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284819018001,"sku":"NIN9780367617783","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52532084211985,"sku":"NLS9780367617783","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367617781.jpg?v=1750739564"},{"product_id":"chiral-organic-pollutants-book-edmond-sanganyado-9780367680336","title":"Chiral Organic Pollutants","description":"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 risks. Chapters cover recent research on the physicochemical properties, sources, exposure pathways, environmental fate, toxicity, and enantioselective analysis of chiral organic pollutants. Chiral Organic Pollutants also provides comprehensive discussions on the current trends in the synthesis and legislation of chiral chemicals.  Key Features:         Includes sampling and analytical methods for the enantioselective analysis of a wide array of chiral organic pollutants in food and the environment      Summarizes recent research on the sources, fate, transport, and toxicity of chiral organic pollutants in the environment      Critically examines the sources and pathways of chiral organic pollutants such as pesticides, pharmaceuticals, and flame retardants in food      Includes a comprehensive discussion on current trends in the enantioselective synthesis and chiral switching of pesticides and pharmaceuticals      Provides analysis of current national and international regulations of chiral synthetic chemicals  The use of chiral synthetic chemicals such as pesticides, pharmaceuticals, personal care products, and halogenated flame retardants has significantly grown in the past 60 years. Hence, understanding the human and environmental health effects of chiral organic pollutants is crucial in the industry, academia, and policymaking. Chiral Organic Pollutants is an excellent textbook and reference for students, scientists, engineers, and policymakers interested in food quality, environmental pollution, chemical analysis, organic synthesis, and toxicology.  Also available in the Food Analysis and Properties Series:  Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)  Proteomics for Food Authentication, edited by Leo M.L. Nollet, and Semih Ötleş (ISBN: 9780367205058)  Mass Spectrometry Imaging in Food Analysis, edited by Leo M.L. Nollet (ISBN: 9781138370692)  For a complete list of books in this series, please visit our website at:  www.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284836188433,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284838646033,"sku":"NIN9780367680336","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52521480880401,"sku":"NLS9780367680336","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367680335.jpg?v=1751357616"},{"product_id":"sequencing-technologies-in-microbial-food-safety-and-quality-book-devarajan-thangardurai-9780367760533","title":"Sequencing Technologies in Microbial Food Safety and Quality","description":"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 Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry.   Key Features:         Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector      Impact of sequencing tools in the area of food microbiology      Recent advances in genomic DNA sequencing of microbial species from single cells      Microbial bioinformatics resources for food microbiology      High-throughput insertion tracking by deep sequencing for the analysis of food pathogens  This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284852506897,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284854636817,"sku":"NIN9780367760533","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52521521119505,"sku":"NLS9780367760533","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367760533.jpg?v=1751070951"},{"product_id":"nanoemulsions-in-food-technology-book-javed-ahmad-9781032104423","title":"Nanoemulsions in Food Technology","description":"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 emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production.   Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization.   Key Features          Provides a detailed discussion about the technology of nanoemulsion      Explains how nanoemulsion technique is helpful in using essential oils of different biological sources      Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique.       Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques   This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications.   Also available in the Food Analysis and Properties Series:  Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 9780367351182)  Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232)  Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284931248401,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284933640465,"sku":"NIN9781032104423","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52589879492881,"sku":"NLS9781032104423","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032104422.jpg?v=1750853964"},{"product_id":"analysis-of-naturally-occurring-food-toxins-of-plant-origin-book-leo-ml-nollet-9781032119304","title":"Analysis of Naturally Occurring Food Toxins of Plant Origin","description":"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 and toxicity. Some toxins are produced by plants as a natural defense mechanism against predators, insects, or microorganisms, or as a consequence of infestation with microorganisms, such as mold, in response to climate stress (such as drought or extreme humidity). Well-known groups of natural toxins of plant origin are: cyanogenic glycosides, pyrrolizidine alkaloids, furocoumarins, lectins, and glycoalkaloids. These plant-origin natural toxins can cause a variety of adverse health effects and pose a serious health threat to both humans and livestock.  Analysis of Naturally Occurring Food Toxins of Plant Origin is divided into three sections that provide a detailed overview of different classes of food toxins that are naturally found in plants, including various analytical techniques used for their structural characterization, identification, detection, and quantification. This book provides in-depth information and comprehensive discussion over quantitative and qualitative analysis of natural toxins in plant-based foods.  Key Features:  • Provides a detailed overview of different classes of natural toxins found in plants.  • Explains how IR, NMR, and mass spectrometry are utilized in characterization and identification.  • Describes applicability of HPLC, LC-MS, GC-MS, and HPTLC techniques for detection and quantification.  • Discusses progress in the field related to capillary electrophoresis, ELISA, and biosensors for quantitative application of these techniques.  Also available in the Food Analysis and Properties Series:   Nutriomics: Well-being through Nutrition, edited by Devarajan Thangadurai,Saher Islam,Leo M.L. Nollet, Juliana Bunmi Adetunji (ISBN: 9780367695415)  Bioactive Peptides from Food: Sources, Analysis, and Functions, edited by Leo M.L. Nollet and Semih Ötleş (ISBN: 9780367608538)  Mass Spectrometry in Food Analysis, edited by Leo M.L. Nollet and Robert Winkler (ISBN: 9780367548797)   For a complete list of books in this series, please visit our website at: www.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284931608849,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284934000913,"sku":"NIN9781032119304","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52586128441617,"sku":"NLS9781032119304","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032119306.jpg?v=1750887732"},{"product_id":"analysis-of-food-spices-book-leo-ml-nollet-9781032246840","title":"Analysis of Food Spices","description":"Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.  Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.  Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.  Key Features    Provides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality control Explains how qualitative diagnostic features of food spices are utilized as quality control tools Describes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spices Emphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis\/quality control of food spices  This book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51306102030609,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51306104422673,"sku":"NIN9781032246840","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52589960855825,"sku":"NLS9781032246840","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032246847.jpg?v=1751174326"},{"product_id":"bioactive-compounds-book-mozaniel-santana-de-oliveira-9781032598994","title":"Bioactive Compounds","description":"The potential of bioactive compounds can be unlocked through an in-depth examination of their properties in the book titled Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential. This comprehensive volume provides an in-depth examination of the complexities of bioactive compounds, offering a meticulous exploration of their identification, characterization, and multifaceted roles in food and pharmaceutical applications.  Through comprehensive analyses and illustrative case studies, this book elucidates the intricacies of isolating and understanding bioactive compounds, highlighting their multifaceted biological activities and therapeutic potential. Readers will gain insights into the latest techniques for extracting, purifying, and analyzing these compounds, crucial for identifying them in diverse natural sources.  Each chapter elucidates the scientific principles that underpin the biological effects of bioactive compounds, also addressing practical considerations for their application in functional foods, nutraceuticals, and pharmaceutical formulations. The scope of these effects encompasses antioxidants and antimicrobials, anti-inflammatory agents, and other biological activities. This scholarly work bridges the gap between theory and application, making it an indispensable resource for researchers, academics, and professionals in the fields of food science, pharmacology, and biomedical research.  Key Features         Comprehensive Coverage: Explores bioactive compounds in depth, covering identification, characterization, and applications in food and pharmaceutical industries       Cutting-Edge Research: Integrates the latest methods for extracting, purifying, and analyzing bioactive compounds, ensuring relevance and timeliness       Practical Applications: Provides insights into developing functional foods, nutraceuticals, and pharmaceuticals with bioactive compounds, bridging theory and practice       Multidisciplinary Approach: Addresses the roles of bioactive compounds from nutritional and therapeutic perspectives, appealing to researchers and professionals across fields       Authoritative Resource: Offers a valuable reference for understanding and utilizing bioactive compounds in diverse scientific and industrial settings","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51598194639121,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51598194966801,"sku":"NGR9781032598994","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52599110533393,"sku":"NLS9781032598994","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53251661299985,"sku":"NIN9781032598994","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032598999.jpg?v=1751237280"},{"product_id":"green-chemistry-in-food-analysis-book-leo-ml-nollet-9781032791340","title":"Green Chemistry in Food Analysis","description":"In today’s world, ensuring the safety and quality of food is more critical than ever. At the same time, the need to reduce the environmental impact of laboratory practices is becoming a top priority across the scientific community. Green Analytical Chemistry in Food Analysis bridges these two essential goals, presenting a comprehensive and forward-thinking guide to apply green chemistry principles in the analytical evaluation of food.  This book is a response to the growing demand for environmentally responsible techniques in food testing – methods that do not sacrifice analytical accuracy, sensitivity, or precision. It explores how green analytical chemistry (GAC) can transform every step of the food analysis process, from sample collection and preparation to separation, detection, and data processing. Through a combination of modern technologies, novel methodologies, and sustainable thinking, the field is redefining how we approach contaminants, residues, and nutritional profiling in food.  Key topics include          Green Sample Preparation: Minimizing solvent usage and adopting eco-friendly extraction methods       Sustainable Separation and Detection: Innovations in chromatography, spectrometry, titrimetry, and gravimetry with reduced chemical and energy footprints       Cleaner Alternatives: Natural indicators, alternative solvents, and energy-efficient instruments       Miniaturization and Direct Analysis: Reducing waste through compact, high-efficiency systems       Advanced Tools: Chemometric and computational approaches to streamline processes and reduce laboratory interventions       Real-World Applications: Case studies focusing on pesticide residues, mycotoxins, heavy metals, and other critical food contaminants       Scoring Greenness: Calculation of green score using different available metrices with examples       Concepts and Principles: Concepts and principles of GAC explained in simplest manner to understand in first time.  Whether you’re an analytical chemist, food scientist, environmental researcher, or student, this book offers valuable insights into implementing greener methods that meet today’s strict regulatory standards while supporting global sustainability goals. Green Analytical Chemistry in Food Analysis is more than a technical resource – it is a call to action for a cleaner, safer, and more responsible future in food science.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51628721275153,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51628721635601,"sku":"NGR9781032791340","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52717184319761,"sku":"NLS9781032791340","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032791349.jpg?v=1765448063"},{"product_id":"analysis-of-food-spices-book-leo-ml-nollet-9781032246895","title":"Analysis of Food Spices","description":"Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.  Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.  Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.  Key Features    Provides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality control Explains how qualitative diagnostic features of food spices are utilized as quality control tools Describes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spices Emphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis\/quality control of food spices  This book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51628921717009,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51628921913617,"sku":"NGR9781032246895","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52589994377489,"sku":"NLS9781032246895","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52745723314449,"sku":"NIN9781032246895","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032246898.jpg?v=1750951127"},{"product_id":"bioactive-compounds-of-edible-fruits-and-berries-book-leo-ml-nollet-9781032797908","title":"Bioactive Compounds of Edible Fruits and Berries","description":"Plants have often been a primary source of therapeutic compounds. This book delves deep into the remarkable world of edible fruits and berries, revealing their untapped potential in human health and pharmaceutical development.  This comprehensive book examines the diverse array of bioactive compounds—from polyphenols and flavonoids to anthocyanins and phytosterols—while providing detailed analysis of extraction, identification, and quantification methods. It explores the therapeutic applications and health-promoting properties of fruit and berry compounds, presenting cutting-edge research on phytopharmaceutical development.  Whether you’re a pharmaceutical researcher, food scientist, or health-care professional, this essential resource bridges the gap between traditional knowledge and modern analytical techniques. Featuring state-of-the-art methodologies and future research directions, Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis is an indispensable guide for anyone working at the intersection of nutrition, pharmacology, and natural products chemistry.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51631076114705,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51631076376849,"sku":"NGR9781032797908","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52709845205265,"sku":"NLS9781032797908","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032797908.jpg?v=1761213271"},{"product_id":"handbook-of-analysis-and-extraction-methods-of-anthocyanins-book-leo-ml-nollet-9781032584683","title":"Handbook of Analysis and Extraction Methods of Anthocyanins","description":"Handbook of Analysis and Extraction Methods of Anthocyanins provides a comprehensive guide to learning about the properties of anthocyanins, which have gained increasing importance in recent years and have attracted widespread attention from industry, academia, and government, as well as the precise, applicable, and modern methods of their analysis developed to date. The first part of the book introduces the structure, biochemical properties, health effects, and high antioxidant capacity of anthocyanins based on scientific developments in recent years. The second part of the book is aimed at the technological use of anthocyanins in industry, focusing on the effects of food processing methods on anthocyanins, encapsulation, the possibilities of using them as colorants in industry, and their importance as a functional ingredient, as well as a healthy ingredient. The third part of the book presents in detail the extraction and purification methods of anthocyanins in different food products as well as sensitive, quantitative, applicable, and newly developed NMR, HPLC, UHPLC, GC\/MS, UHPLC\/MS, and LC\/MS methods.   Key Features:    Minimal Prerequisites: No prior functional food experience is needed, making the content accessible to a wide audience. New and Real-World Data: Learn with real-scientific information on anthocyanins, including all biological properties of anthocyanins, antioxidant activities, and new datasets on health protection, functional food development, encapsulation, and uses of anthocyanins as food colorant. Expanded Theoretical and Practical Data on Methods of Analysis of Anthocyanins: Includes deeper coverage of theory-based approaches of modern methods of analysis of anthocyanins, their connection with GC\/MS, LC\/MS etc.-based approaches, and a presentation of newly developed and formal aspects of these methods of anthocyanins.  Ideal for those interested in or looking to deepen their knowledge of functional foods and nutraceuticals, this edition provides a clear introduction to the antioxidant structure and health-protective properties of anthocyanins and current modern analysis methods.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51631192768785,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51631193030929,"sku":"NIN9781032584683","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51631193162001,"sku":"NGR9781032584683","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52598531129617,"sku":"NLS9781032584683","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032584688.jpg?v=1750751721"},{"product_id":"bioactive-peptides-from-food-book-leo-ml-nollet-9780367608538","title":"Bioactive Peptides from Food","description":"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 premature deaths annually. Bioactive peptides can be defined as isolated small fragments of proteins which provide some physiological health benefits. They act as potential modifiers reducing the risk of many chronic diseases.   Bioactive Peptides from Food: Sources, Analysis, and Functions considers fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bioactive peptides. Methods of isolation of these peptides from different protein sources with their in vitro and vivo physiological effects are addressed. Divided into seven sections, this book delves into how these peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat.   Key Features:         Includes a detailed study of the different sources of bioactive peptides      Discusses the health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties of peptides      Explorates the state of the art analysis methods of peptides      Discovers the bioinformatics of possible bioactive peptides   Written by experts in their field from around the world, Bioactive Peptides from Food reveals the world of databases of peptides. It is a great resource for food scientists, technologists, chemists, nutrition researchers, producers, and processors working in the whole food science and technology field as well as those who are interested in the development of innovative functional products.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52143717941521,"sku":"NLS9780367608538","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53034931683601,"sku":"NIN9780367608538","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780367608538.jpg?v=1757585678"},{"product_id":"chiral-organic-pollutants-book-edmond-sanganyado-9780367429232","title":"Chiral Organic Pollutants","description":"This book discusses the application of chiral chromatography in monitoring and characterization of chiral organic pollutants in food and the environment. Discussions on the environmental behavior--biodegradation, chiral inversion, adsorption--and toxicity provides valuable information on the risks to the food supply posed by chiral pollutants.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52433272930577,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52433273520401,"sku":"NLS9780367429232","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780367429232.jpg?v=1759177479"},{"product_id":"bioactive-compounds-from-food-book-leo-ml-nollet-9781032467078","title":"Bioactive Compounds from Food","description":"A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. They are widely explored and investigated for their role in the prevention and treatment of various diseases, including cancer, cardiovascular disorders, and neurodegenerative disorders; thus, they are categorized as nutraceuticals. Examples of such bioactive compounds from food include lycopene, resveratrol, lignan, tannins, and indoles. Accordingly, the methods that are utilized to analyze these compounds for their identification, detection, and characterization are of great interest.  In Bioactive Compounds from Food: Benefits and Analysis, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are utilized to analyze the different bioactive compounds of food are comprehensively discussed. In addition, the merits and limitations of the existing methods of analysis for bioactive compounds from food are also highlighted. Further, the benefits of these bioactive compounds on human health as anti-oxidative, anti-cancer, anti-diabetic, anti-inflammatory, anti-infective, anti-hyperlipidemic, and anti-hypertensive agents are also discussed with detailed insight and critical analysis of the contemporary research carried out in this domain.  Key Features:    Explores the world of bioactive compounds in foods Discusses recent analysis techniques for bioactive compounds Includes a summary of the health benefits of bioactive compounds Provides different analysis methods involved in the identification and quantification of food bioactive compounds  This book provides in-depth information and a comprehensive discussion on the human health benefits of food bioactive compounds and the different methods of analysis involved in the identification and quantification of food bioactive compounds.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52595673563409,"sku":"NLS9781032467078","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781032467078.jpg?v=1761071494"},{"product_id":"bioactive-compounds-of-edible-oils-and-fats-book-leo-ml-nollet-9781032580050","title":"Bioactive Compounds of Edible Oils and Fats","description":"Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils \u0026amp; Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats.  Key Features:    Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods. Describes their health benefits, risks, and the use of different analytical techniques in quality control. Describes the applicability of sophisticated analytical techniques such as GC-FID, GC-MS, and HPLC for quality control of edible oils and fats. Emphasizes the use of recent techniques such as LC-MS and FTIR-chemometrics in the analysis and quality control of edible oils and fats.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":53480104526097,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":53480104624401,"sku":"NGR9781032580050","price":0.0,"currency_code":"GBP","in_stock":false}]}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/food-analysis-and-properties-book-series.oembed","provider":"World of Books ","version":"1.0","type":"link"}