Overview
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.
Full Product Details
Author: Leo M.L. Nollet (University College Ghent) ,
N.C. Basantia (Cavinkare Research Centre, Chennai, India)
Publisher: Taylor & Francis Ltd
Imprint: CRC Press
Weight: 0.890kg
ISBN: 9781032791340
ISBN 10: 1032791349
Pages: 382
Publication Date: 19 November 2025
Audience:
College/higher education
,
Professional and scholarly
,
Tertiary & Higher Education
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: Not yet available
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Author Information
Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötleş, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021), Mass Spectrometry in Food Analysis (with Robert Winkler, 2022), Bioactive Peptides from Food: Sources, Analysis, and Functions (with Semih Ötles, 2022), and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 he published with Javed Ahmad Analysis of Naturally Occurring Food Toxins of Plant Origin. The last published books are: Biopesticides Handbook 2nd Ed. (with S. Mir), Handbook of Seafood and Seafood Products Analysis (with F. Toldrá), Flavoromics, an Integrated to Flavor and Sensory Assessment (with M. Bordiga), Analysis of Food Sices (with J. Ahmad and J. Ahamad), Global Regulations of Medicinal, Pharmaceutical, and Food Products (with F. Ali), Bioactive Compounds from Food-Benefits and Analysis (with J. Ahmad), and Bioactive Compounds of Edible Oils and Fats - Health Benefits, Risks, and Analysis (with J. Ahamad). Dr. Nrusingha Charan Basantia is now working as Head Research and Development at Apex Coco and Solar Energy Ltd., Tamil Nadu, India. He received his M.Sc. and Doctorate in Dairy Chemistry from National Dairy Research Institute, Karnal (India). He has total 23 year of Experience food analysis and food product development at various organizations. He has 10 years of experience in ISO/IEC 17025 accredited laboratories in the field of chemical and Chromatographic analysis of food and personal care products. He is the author and coauthor of numerous papers and book chapters. He has co-edited a book Hyperspectral Imaging Analysis and Applications for Food Quality published by CRC Press of Taylor & Francis Publishing Group in 2018.His technical expertise in Analytical method development and validation for analysis of food and food products, and techno-regulatory requirement of food. Current research interest coconut-based vegan product development and green method development for analysis. .
