Author Profile

Dr. Blejandro Cifuentesis a Full Research Professor at the Institute of Food Science Research (CIAL), belonging to the National Research Council of Spain (CSIC), Madrid, Spain and head of the Laboratory of Foodomics. He has been Founding Director of the Institute of Food Science Research (CIAL) and Deputy Director of Institute of Industrial Fermentations (CSIC) during the period 2007-2018. He is Editor of Electrophoresis and TrAC-Trends in Analytical Chemistry and member of the Editorial Boards of other 17 international journals including Journal of Chromatography A, Journal of Separation Science, Food Analytical Methods, International Journal of Molecular Sciences, Journal of Pharmaceutical Analysis, Heliyon, etc. He is author in over 70 SCI papers 3 books and book chapters. During his career, Dr. Cifuentes has been responsible for training more than 20 people including doctoral and postdoctoral students, M.Sc. students and technicians from Spain and abroad. He has also participated as invited lecturer in more than 20 symposia arranged by different national and international institutions from Asia, Europe, America, Africa and Oceania.

About The Book

The present book includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis. The book discusses the present and future challenges in food analysis, the application of "omics" in food analysis including epigenomics, genomics, transcriptomics, proteomics, and metabolomics, and provides an overview on the new discipline of Foodomics. Analysis of foods is continuously requesting the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, and traceability of foods in compliance with legislation and consumers' demands. The old methods used at the beginning of the 20th century based on the so-called "wet chemistry" have evolved into the current powerful instrumental techniques used in food laboratories. This improvement has led to significant enhancements in analytical accuracy, precision, detection limits, and sample throughput, thereby expanding the practical range of food applications. The growth and infrastructure of the modern global food distribution system heavily relies on food analysis beyond simple characterization as a tool for new product development, quality control, regulatory enforcement, and problem-solving. Besides, currently, there is also a huge interest in the health-related properties of foods as a result of an increasing public concern on how to improve health through the so-called functional foods, functional ingredients, and nutraceuticals. Thus, there is no doubt on the importance and current need of analytical techniques developments able to face all these demands. This book reviews methods of analysis and detection in the area of food science and technology. Chapters deal with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students. It provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry. General information chapters on regulations, labeling sampling, and data handling provide background information for specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern.

Table of Contents

Preface
1. TEXTURAL AND RHEOLOGICAL PROPERTIES OF FRUIT AND VEGETABLES
2. PIGMENTS AND COLOR OF MUSCLE FOODS
3. METHODOLOGIES TO ANALYZE AND QUANTIFY LIPIDS IN FRUIT AND VEGETABLE MATRICES
4. TEXTURE IN MEAT AND FISH PRODUCTS
5. PIGMENTS IN FRUIT AND VEGETABLES
6. LIPIDS IN MEAT AND SEAFOOD
7. VIBRATIONAL AND ELECTRONIC SPECTROSCOPY AND CHEMOMETRICS IN ANALYSIS OF EDIBLE OILS
8. VITAMIN ANALYSIS
Bibliography
Index