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1. Handbook of Water Analysis, Third Edition

   Edited by Leo M.L. Nollet, Leen S. P. De Gelder

   Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques, starting from 2005 until now, for detecting various compounds in water samples. Maintaining the detailed and accessible style of both former editions, this third edition demonstrates...

   To Be Published August 12th 2013 by CRC Press
2. Food Analysis by HPLC, Third Edition

   Edited by Leo M.L. Nollet, Fidel Toldra

   For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques—with particular attention given to...

   Published November 15th 2012 by CRC Press
3. Pesticides

   Evaluation of Environmental Pollution

   Edited by Hamir S. Rathore, Leo M.L. Nollet

   Pesticides play an important role in controlling pests that carry diseases and threaten crop production. In recent years, however, there has been increased concern about the adverse impacts of pesticides and their degradation products on public health and the environment. A considerable amount of...

   Published April 10th 2012 by CRC Press
4. Handbook of Analysis of Active Compounds in Functional Foods

   Edited by Leo M.L. Nollet, Fidel Toldra

   Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical...

   Published January 17th 2012 by CRC Press
5. Handbook of Analysis of Edible Animal By-Products

   Edited by Leo M.L. Nollet, Fidel Toldra

   Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of...

   Published March 31st 2011 by CRC Press
6. Food Allergens

   Analysis Instrumentation and Methods

   Edited by Leo M.L. Nollet, Arjon J. van Hengel

   While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods used in this analysis. Covering all of the major recognized food allergens in the US and EU, Food Allergens: Analysis Instrumentation and...

   Published December 12th 2010 by CRC Press
7. Sensory Analysis of Foods of Animal Origin

   Edited by Leo M.L. Nollet, Fidel Toldra

   When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must...

   Published September 14th 2010 by CRC Press
8. Safety Analysis of Foods of Animal Origin

   Edited by Leo M.L. Nollet, Fidel Toldra

   We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead...

   Published September 2nd 2010 by CRC Press
9. Handbook of Seafood and Seafood Products Analysis

   Edited by Leo M.L. Nollet, Fidel Toldra

   Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in...

   Published November 23rd 2009 by CRC Press
10. Handbook of Dairy Foods Analysis

    Edited by Leo M.L. Nollet, Fidel Toldra

    Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles...

    Published November 3rd 2009 by CRC Press