Qualitative Analysis of Food Products

Edited by
September 2021
90 pages
  • ISBN978-3-0365-1846-6 (Hardback)
  • ISBN978-3-0365-1845-9 (PDF)

This book is a reprint of the Special Issue Qualitative Analysis of Food Products that was published in

Biology & Life Sciences
Chemistry & Materials Science
Public Health & Healthcare

Qualitative control and analysis of food products is a requirement for food industries, both in terms of quality assurance and food safety management systems. Analysis of foods is continuously requiring the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, authenticity, and traceability of foods in compliance with legislation and consumers’ demands.Different analyses include microbiological and chemical analyses, from simple to complex, from old to modern technologies. Hence, fundamental and/or state-of-the-art methods of the development, optimization, and practical implementation in routine laboratories, and validation of these methods for the monitoring of food safety and quality, are employed. Methodologies for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity, and food traceability have been presented and discussed in this Special Issue.

  • Hardback
© 2022 by the authors; CC BY-NC-ND license
quality; rapid methods; infrared spectroscopy; Coffea arabica (Arabica); Coffea canephora (Robusta); chemometrics; essential oil; Salmonella spp.; Listeria monocytogenes; food additives; food composition; 1-phenylethyl acetate; styrallyl acetate; alpha methyl benzyl acetate; clove; Syzygium aromaticum; volatile composition; glucose; bioaccessibility; Ipomoea batatas; Cucurbita sp.; postharvest; β-carotene; Caco-2 cell; iron bioaccessibility; leafy vegetable; polyphenols; cocoa butter; lard; fatty acids methyl ester; triacylglycerol; adulteration; food; Malus domestica; Prunus domestica; apple; plum; UPLC; ESI-MS; proanthocyanidins; flavonoids; mass spectrometry; antioxidant