Chemical Analysis of Food: Techniques and Applications

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.

"Chemical Analysis of Foods is a very helpful book for those involved in food research and analysis, including post-graduate students. The format of the book, with analytical techniques being presented in the first part and specific applications being discussed and extensively referenced in the second part, is extremely convenient." --Analytical and Bioanalytical Chemistry online, May 2013"Because of its comprehensiveness, this book will likely become a key resource for food scientists and those evaluating food safety and quality." --CHOICE, March 2013"New analytical techniques and new applications in food analysis are surveyed by researchers from food and food safety sciences and from analytic chemistry. Among their topics are data analysis and chemometrics, low-intensity ultrasound, electronic noses and tongues, liquid and gas chromatography, electrophoresis, food authenticity and fraud, nutritional supplements, genetically modified organisms, emerging contaminants, and allergens. Academic Press in an imprint of Elsevier." --Reference and Research Book News, October 2012

• Part I. Chemical Analyis of Food1. Basics and advances in sampling and sample preparation2. Data analysis and chemometrics3. Near-infrared, mid-infrared and Raman spectroscopy4 Magnetic Resonance5. Low intensity ultrasound6. The applications of nanotechnology7. Microfluidic devices: biosensors8. Electronic noses and tongues9. Mass spectrometry10. Liquid Chromatography11. Gas chromatography12. Electrophoresis13. Molecular TechniquesPart II. Applications14. Traceability15. Food Authenticity and Fraud16. Food Proteomics17. Nutritional Supplements18. A particular case of novel food: Genetically modified organisms19. Flavours and Odours20. Emerging contaminants21. Allergens22. Metal speciation23. Readionuclides