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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 Acknowledgments References Chapter 2. Data Analysis and Chemometrics 2.1 Introduction 2.2 From Univariate to Multivariate 2.3 Multivariate Data Analysis Acknowledgment 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 Acknowledgments 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 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 Acknowledgments 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 Acknowledgments 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 Acknowledgments 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 Acknowledgment References Chapter 18. A Particular Case of Novel Food 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 Acknowledgments 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 Acknowledgments 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

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