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Author:   Yolanda Pico (University of Valencia, Valencia, Spain)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Edition:   2nd edition
Weight:   1.830kg
ISBN:  

9780128132661

ISBN 10:   0128132663
Pages:   916
Publication Date:   16 June 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

PART I: Chemical Analysis of Food 1. Basics and Advances in Sampling and Sample Preparation 2. Data Analysis and Chemometrics 3. Near-Infrared, Mid-Infrared, and Raman Spectroscopy 4. Nuclear Magnetic Resonance 5. The Applications of nanotechnology 6. Molecular Techniques 7. Microfluidic Devices, Biosensors 8. Electronic Noses and Tongues 9. Liquid Chromatography 10. Gas Chromatography 11. Electrophoresis 12. Mass Spectrometry 13. Ambient Mass Spectrometry 14. Imaging techniques 15. Omics Approaches in Food Analysis PART II: Applications 16. Traceability 17. Food Authenticity and Fraud 18. Food Proteomics 19. Biologically Active, Health Promoting Food Components 20. Novel Food and Nutritional Supplements 21. Foodomics Evaluation of Genetically Modified Organisms 22. Flavours and Odours 23. Emerging Contaminants 24. Natural Toxins Analysis 25. Allergens 26. Metal speciation 27. Radionuclides 28. Food Contact Materials 29. Nanomaterials 30. Organics foods

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Author Information

Yolanda Pico was born in Valencia, Spain, in 1964. She received her Ph.D. in Pharmacy in 1992, after which she was a post-doctoral fellow at the Vrije Universiteit of Amsterdam (The Netherlands) (1992/1993) and at the “La Sapienza” University (Rome, Italy) (1996); Assistant Professor of Nutrition and Bromatology at the University of Valencia (1993-1998). Since 1998 she is full Professor of Nutrition and Food Science at the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine of the University of Valencia and the Head of the research group in Food and Environmental Safety (SAMA-UV). Her research interests include identification of unknown compounds by liquid chromatography-mass spectrometry, microextraction separations and environmental and food safety, development of new analytical methods to determine contaminants in food and the environment and the application of methodologies to the risk assessment of different hazard within both field. She is the author of nearly 240 peer-reviewed papers 180 scientific papers in journals of SCI, 30 book chapters and editor of 3 books on Food and Environmental Safety and Applications of liquid chromatography-mass spectrometry. She has a hirsh index of 47 has been a member of various international scientific committees of renowned institutions. Other relevant activities include the following: Member of the Scientific Panel of Plant Protection Products and their Residues (PPR Panel) of the European Food Safety Authority (EFSA) (2009-2012) and partner of projects related with food, water and soil quality at the different national and international levels. She has been supervising 9 Ph.D. theses on food analysis (1992-2014). Her main focusses are: risk assessment of the exposure to pesticide residues, veterinary and human medicines, illicit drugs, perfluorinated compounds, and other emerging compounds including toxic-analytical aspects, of bioavailability and bioaccesibility, synergisms, toxicity evaluation and detoxification.

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