Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends.
Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced.
Advances in Food Diagnostics, Second Edition:
This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
FIDEL TOLDRÁ, PhD, is a Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain. He serves as European Editor of Trends in Food Science and Technology. His research interests are devoted to food biochemistry and analysis, especially focused on foods of animal origin.
LEO M.L. NOLLET, PhD, is a retired professor of University College Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters.