Leo M. L. Nollet – författare

A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS

The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.

Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts:

The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing.

Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.

The book discusses the relationship between chemical compounds and hormone activity. What are the health impacts of different chemical compounds for men and animals? How are these compounds entering in foodstuffs? Analysis of Endocrine Disrupting Compounds in Food offers the food professional what its title promises – a compendium of sample preparation and analysis techniques of possible endocrine disrupting compounds in food.

Special Features:

The book discusses the relationship between chemical compounds and hormone activity. What are the health impacts of different chemical compounds for men and animals? How are these compounds entering in foodstuffs? Analysis of Endocrine Disrupting Compounds in Food offers the food professional what its title promises – a compendium of sample preparation and analysis techniques of possible endocrine disrupting compounds in food.

Special Features:

A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS

The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.

Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts:

The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing.

Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.

Over the last 15 years, the focus of chemical pollution has shifted from conventional pollutants to so-called “emerging” or “new” unregulated contaminants. These include pharmaceuticals and personal care products, hormones, UV filters, perfluorinated compounds, poylybrominated flame retardants (BFRs), pesticides, plasticizers, artificial sweeteners, illicit drugs, and endocrine disruptor compounds (EDCs). Despite the increasing number of published studies covering emerging contaminants, we know almost nothing about the effects of their transformation products and/or metabolites.

This two-volume set provides a unique collection of research on transformation products, their occurrence, fate and risks in the environment. It contains 32 chapters, organised into 7 parts, each with a distinct focus: • General Considerations • Transformation Processes and Treatment Strategies • Analytical Strategies • Occurrence, Fate and Effects in the Environment • Global Speciality and Environmental Status • Risk Assessment, Management and Regulatory Framework • Outlook

Transformation Products of Emerging Contaminants in the Environment is a valuable resource for researchers and industry professionals in environmental chemistry, analytical chemistry, ecotoxicology, environmental sciences, and hydrology, as well as environmental consultants and regulatory bodies.

Over the last 15 years, the focus of chemical pollution has shifted from conventional pollutants to so-called “emerging” or “new” unregulated contaminants. These include pharmaceuticals and personal care products, hormones, UV filters, perfluorinated compounds, poylybrominated flame retardants (BFRs), pesticides, plasticizers, artificial sweeteners, illicit drugs, and endocrine disruptor compounds (EDCs). Despite the increasing number of published studies covering emerging contaminants, we know almost nothing about the effects of their transformation products and/or metabolites.

This two-volume set provides a unique collection of research on transformation products, their occurrence, fate and risks in the environment. It contains 32 chapters, organised into 7 parts, each with a distinct focus: • General Considerations • Transformation Processes and Treatment Strategies • Analytical Strategies • Occurrence, Fate and Effects in the Environment • Global Speciality and Environmental Status • Risk Assessment, Management and Regulatory Framework • Outlook

Transformation Products of Emerging Contaminants in the Environment is a valuable resource for researchers and industry professionals in environmental chemistry, analytical chemistry, ecotoxicology, environmental sciences, and hydrology, as well as environmental consultants and regulatory bodies.

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available

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. 

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available

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. 

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition.

The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition.

The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.